So you have found the perfect Yorkshire pudding recipe, gathered together the ingredients, but then comes the question–which is the right Yorkshire pudding tin to use?
Choosing a Yorkshire pudding tin is not as difficult as you would think; you simply need to ask yourself what size pudding you want. The size of Yorkshire pudding is entirely up to you. You then choose the pan accordingly as you can see below.
Traditionally the Yorkshire pudding was made in a large square roasting tin in the same oven as the roast meat. Large slabs of pudding would be served before the meat and vegetables to fill up tummies, ensuring less meat–which was expensive–was eaten. Nowadays, large square puds are still made, but there is a liking for individual portions and served alongside instead of before the meat–it's a personal choice.
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For the traditional large rectangular pudding then you will need, surprise, surprise, a large rectangular roasting tin. The tin needs to be heavy and preferably with a thick bottom enabling it to comfortably reach a high temperature. Handles are optional; they do make moving the hot pan to and from the oven easier but are not essential. A meat roasting tin is the ideal pan for this as you can see in the image.
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In Yorkshire the tin used most commonly is a four-cup Yorkshire pudding tin; a muffin top pan will also work well. The four-cup pan makes a side-plate-sized Yorkshire pudding and–alongside the large square–is the most traditional way to serve the puddings. This size is also perfect for when you serve filled puddings for a mid-week meal, such as the Chili Filled Yorkshire Pudding.
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The six-hole pan is the perfect choice to make a starter size Yorkshire pudding as the puddings are larger than the individual portions. Teenagers and hard-working husbands also like this size of pudding served with their meat.Continue to 5 of 5 below.
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