revtothelimit - motorbike forum

Wondering if I could manage to make a 12in dia Yorkshire puddin in my new cast iron skillet.... Anyone tried it?

I often do 7” ones in shallow cake tins and have used a large roasting tray to make toad in the hole.

I think there are two key things with bigger puds:

First is a screamingly hot pan with plenty of oil in it, the thicker the pan (I.e. skillet), the longer it’ll take to preheat but thankfully won’t lose heat when you pour in the batter so less sticking

Second is a rich batter, the fat tongued mockney (Jamie Oliver) suggests equal volumes of egg, milk and flour which I find a bit eggy but you do get a good rise and shape.

Add that to a hot pan of veg oil, good 1/4” in the bottom, and leave alone in a ho oven should result in a giant Yorkie