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ISO: Yorkshire Pudding pan

s
SSMDelta Dec 14, 2010 03:51 AM

Hope you can help - I am looking for a type of yorkshire pudding pan, it almost looks more like a muffin top pan however it has metal bars holding the rounds together, as opposed to a full metal pan...not sure if I am describing it clearly.

We recently had yorkshires made in such a pan and they cooked up huge and hollow, almost like a bowl that you could then fill with your roast, veggies, gravy etc.

I have been able to find the really deep popover pans but not these flat ones.....any ideas? Preferably in downtown Toronto or online, but will certainly travel if needed

Thanks

  1. o
    OntarioPie Dec 14, 2010 04:16 AM

    I've seen these at Ashton Greene and other specialty stores. I know they have them in Ottawa at the kitchen supply place in the market. The other place they are EASY to get is in Scotland, I see them all over Edinburgh, perhaps you could mail order from one of the many, many supply places there?

    1. Breadcrumbs Dec 14, 2010 05:34 AM

      Unfortunately I don't know where to find them here but I believe this is what you're looking for and, this source does appear to ship to Canada:

      http://www.cooking.com/products/shpro...

      1. c
        CocoTO Dec 14, 2010 05:34 AM

        I've seen them at restaurant supply stores ... don't know if you have any where you live ...

        1. Kagemusha Dec 14, 2010 05:38 AM

          Got mine at a Loblaws Superstore for about $10. It's the six-pac size. Is this what you're after?

          http://www.pastrychef.com/POPOVER-PAN...

          If so, they work nicely. Way cheaper than WS where they're about 3x the price for the same pan.

          1. toodie jane Dec 14, 2010 05:47 AM

            Yorkshire pudding is traditionally made in the beef drippings (juices and fat) left from a roast, right in the same pan. It won't be Yorkshire pudding without the meat juices and rendered fat, you'll have a popover instead.

            If you are making a batch of YP after the main meal is finished, but you have some reserved drippings, just use any baking dish of appropriate size. I'Ve even used a cast iron skillet. You need the pan to withstand high heat. YP is just an (eggy flour-based batter) popover cooked in juices. For individual serving sizes, just use small pans or high-heat tolerrant (stoneware or porcelain) ramekins.

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