So pleased you enjoyed them! It could be that the oil wasn't quite hot enough. Maybe try leaving it a little longer next time. It's important to use plenty of oil too. The weight of that helps create the dip and crisp the middle up. You can also tent them in foil once they are well formed and crispy so that you can cook them longer without the outsides burning. Double cooking helps make them extra crispy too. Make a batch (or a double batch, let them cool on a wire rack then freeze. Bake them straight from the freezer on a baking tray in a nice hot oven (about 400) until hot and crispy. Hope that helps!

No. You need to follow this recipe exactly for it to work.

thanks

You need a pan that you would bake muffins in. They are a standard size and the same whether in the UK or America. I don't have a tape measure handy to measure the dimensions of mine but any muffin pan from any shop will be fine. Google can probably let you know what the standard dimensions are. At a guess I'd say probably a little less than 1.5 inches deep. You can see my old one in the video and the photos (although it's black so the depth isn't so easy to see) and it came from Lakeland in Kent. As I mention in the post a shallow bun tin that you would usually cook Yorkies in won't work for this recipe. They need a deep well for support. Hope that helps.

Just a standard deep muffin tin. Not a tin that makes mini muffins or jumbo muffins or a shallow pan you'd make jam tarts in. I'm pretty sure they are all pretty much a standard size.

The muffin pan goes on the baking tray. It catches any spillovers and having the pan sat on the metal also helps with heat conduction and crispy bottoms.