Millions of Brits sit down to a sacred Sunday roast every week. More than half of households (53%) say it is a non-negotiable ritual. The real star of the plate is the mighty Yorkshire pudding. Nearly half of the nation (48%) insist it is the most important part of the entire roast.
Many people grab a bag of shop-bought puds for ease, but a new hack is blowing minds across the country. It involves a humble Frey Bentos pie tin.
According to British food exporter BritSuperstore, the empty metal pie tin you would normally recycle is the secret to creating sky-high, pub-worthy Yorkshires.
Richard Price from BritSuperstore said:
“It is basically a perfect heat conductor. What started as make-do-and-mend cooking has become the ultimate Yorkshire pudding hack. It even works in the air fryer!”
How to Make Foolproof Yorkshire Puds Using a Frey Bentos Tin
- Give your empty Frey Bentos tin a proper wash and dry.
- Mix your batter using equal amounts (in ml) of flour, milk and eggs. Most people go for 200ml each.
- Let the batter rest and get your oven and oil blazing hot.
- Pour the batter into the heated tin.
- Bake until puffed-up, golden and glorious.
- Serve immediately. Nothing beats a crispy Yorkie fresh out of the oven.
The Most Common Yorkshire Pud Fails and How to Fix Them
Even seasoned roast lovers make mistakes. Here are the biggest blunders:
1. Using cold batter
Bring it to room temperature so it rises properly.
2. Not letting the batter rest
Give it at least an hour for maximum puffiness.
3. Oil not hot enough
If it is not sizzling, your puds will flop.
4. Overfilling the tin
Fill only one-third. They need room to rise.
5. Opening the oven door early
Hands off. Sudden cold air makes them collapse.
6. Not using enough oil
A generous splash helps them puff and crisp.
7. Oven too cool
It needs to be scorching. Around 220°C (425°F).
8. Using self-raising flour
It ruins the rise. Always use plain.
With this surprisingly simple hack, your Yorkshire puddings might just outshine the entire roast.
