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?
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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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For individual size puddings then the best pan is a 12-hole muffin tin. Again it needs to be heavy and of good quality. It is essential that the tin will reach high temperatures if you want your puddings to rise.
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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–or at least they do in my house.Continue to 5 of 5 below.
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