Storing Yorkshire Puddings

[10 Pence Short]

I'm making Yorkshire Puddings tomorrow to go with dinner. Due to oven logisitics, I could really do with making them a couple of hours earlier and blasting them in the oven just before serving.

What is the best way to keep them for two hours?

- Put them straight into airtight tupperware from the oven? (will they 'de-humidify' in a hot oven afterwards?)
- Let them cool then put them in tupperware?
- Freeze them straight from the hot oven?

Any other ideas?

Thanks.

[Tuscan Tart]

No...............they only take 20 mins.

Whack them in when you take the meat out to stand, cover the meat in tin foil to keep hot. I wouldn't chance not having anything but perfect yorkies.

[jimothy]

Tuscan Tart said:

No...............they only take 20 mins.

Whack them in when you take the meat out to stand, cover the meat in tin foil to keep hot. I wouldn't chance not having anything but perfect yorkies.

You will have space where the meat was, hoik the meat out and use the same dish (obviously with the temperature turned up a bit). Especially good if you're cooking beef, as the fat adds a nice taste to the Yorkie.

[10 Pence Short]

Tuscan Tart said:

No...............they only take 20 mins.

Whack them in when you take the meat out to stand, cover the meat in tin foil to keep hot. I wouldn't chance not having anything but perfect yorkies.

Not possible, I'm afraid. I can only do 4 at once and I need 12.

[Chim Girl]

Take them out of the tin once they've cooled for 5 to 10 mins in situ, then leave to cool on a wire rack. They'll need about 3 minutes in the oven again prior to serving.

I've even frozen a batch and reheated them, a little too crispy but still better than anything you could buy. (Apologies to Aunt Bessie)

[10 Pence Short]

Chim Girl said:

Take them out of the tin once they've cooled for 5 to 10 mins in situ, then leave to cool on a wire rack. They'll need about 3 minutes in the oven again prior to serving.

I've even frozen a batch and reheated them, a little too crispy but still better than anything you could buy. (Apologies to Aunt Bessie)

I'm just a bit concerned they'll go stale and/or dry out too much.

[Chim Girl]

10 Pence Short said:

I'm just a bit concerned they'll go stale and/or dry out too much.

Making them ahead means that they will be a little crispier than they would be if you served them fresh, but not desparately so. If you cover them when they're still warm, they'll go soggy, which, for me, is far worse than being crispy. Once you serve them with gravy they'll go soft again anyway.