Jocbinltd 5501 4 Cup Yorkshire Pudding Tray , Black

First-class! This is every bit as good as the tins from a certain kitchenware store. It wouldn’t even surprise me if it is the same tin, unbranded. It’s well-made, sturdy and very non-stick. As well as using it for Yorkshire puddings instead of a bun tin, I have also used it to prove and bake breakfast rolls. It’s the perfect size for a soft bap or a crusty cob roll, for a ploughman’s lunch. It doesn’t need flouring or greasing if used as a baking tin, although I like to use a little low-cal spray for the finish when I bake rolls. Buy this one, and you’ll probably never need to buy another one. Great quality and value.

I'm not exaggerating when I say that I've spent over 10 years (off and on) trying to understand why my Yorkshire's rise so wonderfully but are stodgy, heavy and soggy and sink so quickly after they're removed from the oven. After one Sunday afternoon's extra googling searching for the elusive answer, I came across an article discussing how important the correct pan was for Yorkshire puddings to ensure the sides could crisp up and maintain their shape but also to give the most air contact to be light, fluffy and yet still crispy. After reading the article, I purchased a few of these trays (I wish I could find a 6 hole one) and then as an experiment cooked my exact same Yorkie recipe that I've used for the last few years, in the exact same oven, at the exact same temperature and the difference was light and day! There are some caveats however! Because the trays are quite shallow, you need to be extra careful when you're removing the tray from the oven to pour in the batter mixture and when you're sliding it back in to ensure you don't get hot fat and batter mixture everywhere. After using these, I'm kicking myself for never releasing before that muffin tins were the cause of my problems! (My recipe for anyone interested: 2 eggs, 300ml semi skimmed milk, 115g plain flour, pinch of salt, 1/2 teaspoon baking powder, mix together thoroughly making sure there are no lumps and put in the fridge to chill. Heat a fan assisted oven to 230c. Add a teaspoon and a half of high temperature oil to each of the pan holes (I personally use dripping but rapeseed oil is good too). Put the Yorkshire pan with the oil in the oven for 17 minutes to get very hot. Pour the batter mixture straight from the chilled jug into the hot oil as high as you can get it. Makes 7 Yorkshires in these pans.)

rather thin material although it does what it is supposed to do

Great for the Sunday roast ! Had no issues with it at all. when it come to sticking it was shaped as the batter disnt stick at all and doing yorkies regularly I find these tins can often were to pretty quick but this one seems to be doing pretty welnsonfar .

Quick and easy way to cook scrambled egg rounds for breakfast muffins. I used a couple of sprays of oil and there was no sticking, everything came out cleanly with a silicone spatula, and the tins washed easily in warm soapy water. Great value.

Wanted to try making yorkies from scratch so bought this tray. Used a recipe I found online (equal volume of eggs, flour & milk), slapped some beef dripping on the tray, whacked it in a hot oven and when the dripping was smoking, pulled out the tray, poured in the batter, shut the door and left it shut for 20 mins. Results: 4 gorgeous, perfectly done yorkshire puds. Recommended!

Perfect for big Yorkshire puddings! Over the moon with how easy to clean it is! First time I used my husband was very impressed at the size of them

I haven't experienced the non-stick bit to this product unfortunately. Granted I am not using it for Yorkshire puddings, but I am greasing the tray before filling with my flax-bread mix & my breads always get stuck. After soaking it is easy enough to clean without damaging the already non-existent non-stick.