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Author Topic: Yorkshire Pudding  (Read 2732 times)

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Offline Pappymn

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Yorkshire Pudding
« Reply #14 on: April 15, 2013, 05:23:04 PM »
I have nearly the same pan as Pam. Works great. Just get it smokin hot before the batter goes in to get the pop.
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Offline CDN Smoker

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Re: Yorkshire Pudding
« Reply #15 on: April 15, 2013, 05:52:49 PM »
What is that type of pan called? Been searching the Internet.
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Offline CDN Smoker

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Re: Yorkshire Pudding
« Reply #16 on: April 15, 2013, 05:55:12 PM »
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"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Pam Gould

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Re: Yorkshire Pudding
« Reply #17 on: April 15, 2013, 06:10:55 PM »
Quote from: CDN Smoker on April 15, 2013, 05:52:49 PM
What is that type of pan called? Been searching the Internet.
They are pop over pans.  Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline RickB

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Re: Yorkshire Pudding
« Reply #18 on: April 15, 2013, 07:08:19 PM »
I only wish mine ever came out that good! But since the last time I tried I learned about the pan.
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Offline drholly

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Re: Yorkshire Pudding
« Reply #19 on: April 16, 2013, 12:39:44 PM »
Quote from: Pappymn on April 15, 2013, 05:23:04 PM
I have nearly the same pan as Pam. Works great. Just get it smokin hot before the batter goes in to get the pop.

I have the same pan as Pam and agree with Pappy re: getting it screaming hot.
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Offline Tailgating is my game

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Re: Yorkshire Pudding
« Reply #20 on: April 16, 2013, 03:56:57 PM »
Hey I see one is missing :D :D
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Offline bbqchef

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Re: Yorkshire Pudding
« Reply #21 on: April 16, 2013, 07:02:16 PM »
I think that's a key... get the muffins tins screaming hot (like 450 degrees F.) with the drippings and then add the pudding mixture.

I'm not sure... been doing Yorkshire pudding for 35 years and still don't have it right <lol>!

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