[Madame Cholet]

I'll try the oven at its max next time and let you know I'm away next week off to the peak district. Hope to have time to visit Chatsworth again are the gardens still fantasic/

[Goldfinger]

Do a 'proper' Yorkshire pudding - a solid, golden-brown slab that you eat with gravy first before the rest of the main course.  It's great cold with jam, too! 

'Proper' pud?? I not heard of that one..... Is there a difference

Can I have the recipe for them though??? 

Anyway, we started to use them 'sillycone' (silicone), spelling  ) moulds. What a difference, compared to tins.

Don't even need our oven going full tilt and have the kitchen looking like you're burning heather  . We've even done yorkies as low as 160 degrees.  :happy:

Next, is to make them with our OWN EGGS!!! yay  . They're coming on a treat in size to 'normal' sized eggs.  :happy:

[New shoot]

I'm no expert on caravan cookery, but my way of making yorkshires is to beat the eggs, milk and seasoning together and leave it 15 mins, then beat the flour in.  I also heat the tin and fat first then pour in the batter.

Not sure why the 2 part process works but it does 

[Goldfinger]

Oh, forgot to add, with silicone, you use only a drop of oil. We use a little pump sprayer, got from a 'cheapie shop'. A couple of squirts and that's all we need. 

[Val H]

I may try that as I had gone over to silicone but had probs with yorkshire puddings. More to do with the depth of the moulds I thought (had already well decreased the amount of fat etc). Previously had a 100% success rate with yorkshires so went and bought a traditional non-stick 4 x yorkshire pudding mould/plate.