Originally Posted by
Geri B
So,,,I am fascinated with this thread. Will want to try doing this....saw pics...look like really puffy muffins...as they were made in muffin pans, but then one mentioned Yorkshire pudding pan...so I went to amazon to check up out. What I saw leaves a question in my mind....the y/p pan has four sections, very shallow as opposed to muffin pans ...so what happens to the batter as it rises? I must be missing something....
It will (and should) rise but you get the shape of a bowl rather than it taking over the pan. You need to have your grease scalding hot before you add the batter and this will make sure they are crispy and the right shape... nothing worse than a soggy bottom
