yorkshire puddings... How do you do yours?

We've tried both metal and stoneware for our toads and have come to the conclusion that metal is definitely better (partly because our stoneware dish actually cracked in half on our last attempt ☹️). I think the metal gets hotter and helps the yorkie crisp more.

I could never make Yorkies before I got my Pampered Chef stonewear muffin tray, it is fab! You don't use any oil, you don't have to heat it up before you put in your mix and they rise double the height of a normal yorkie pud!

Tin is better as its gets hotter, same for roast spuds.

I let my batter mix settle for 30 mins at least before pouring and I use J O recipe out of his Ministry of Food cook book.

I use a tea cup for the portions.. everything the same then leave for 30-60 mins room tempreture, heat oil in metal try.. best way.. and cook top of oven as hot as youcan get it.. then turn down for last 5 mins.. to make sure cooked and not just on to.. ?? as for toad in hole.. if in doubt do it seperatley as i ve found sausages always come out burnt or charcoaled... kids always prefer them sperate any way.. mine are funny eaters..