but they just burn or dont rise.we have also tryed raising it up of the direct heat.but no luck.have also tryed using cake tins but they didnt work eather.any sugestions...
thanks
Keep trying. I've not done them outside myself, but a google found a recipy.
stormmtn.phpnet.us/cook_offs/Round_Up_07/files/Recipe_Book/Recipes.pdf
Yorkshire's are easy, both to get right and to get wrong. Your tin's need to be shallow, that's the mistake that I keep making every time I produce horrid toad-in-the-hole. The fat and tins need to be hot, smoking, but if a domestic oven is too hot they will burn as they attempt to rise. I note that the link recommends reducing the heat (coals) halfway through cooking. Also how long you cook them for and how hot depends upon the size of the pud, at least according to the instructions I got from my gran. Larger ones need longer cooking and more moderate heat. A modern tip (cheat) is to mix in carbonated water just before you pour as it helps them rise.
Given DO constraints I'd investigate individual shallow pie dishes and try a few times in a domestic oven. Some report better results with more solid tin's heated to hotter than the oven. In the DO I'd use a rack to ensure that they did not get direct heat
I'd also use a oven thermometer during my experiments until I got a better grasp of how to judge the DO's temperature to the precision required.
