Thyme for Yorkshire Pudding

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Being from England, my Mum used to make Yorkshire Pudding all the time, no matter what the meal...great fillers to feed a family of 7, with 5 strapping young men. I made a pot roast with lashings of gravy & these individual puddings lapped up the gravy with ease. We shared this meal with good friends & they were so impressed with how my individual "heart shaped" Yorkshire Puddings rose to the occasion!! My husband wants to know why I don't make them more often. Definitely my "go to" to jazz up the meal. I'll be making them again for Easter Sunday when I will prepare my Mum's recipe for Roast Leg of Lamb -- can't wait! Thanks Claire for making my Sunday roast dinner bring back a great childhood memory of my beloved Mum!!

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I made these last year for Christmas for my family and friends and I am going to make them again this year. Everybody loved them. I think using the drippings make it more tastier just regular melted butter.

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This was the first time that I have ever made Yorkshire Pudding. It was so beautiful when I took it out of the oven. It looked just like Claire's. It was delicious. A nice substitute for potatoes. They were light and fluffy and a pretty golden brown. This is one of the easiest recipes I have ever made. A must try!

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Popover Tin or Muffin Tin?
I have both and wondered if a popover tin would be better for a puffier pudding.
Advice?

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these were SO yummy. me and my family loved them. i used a mixture of sage, rosemary and thyme and it was amazing. i will definitally make these again

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Delicious! Watched this episode yesterday and decided to make it with my short ribs. First time making and ever tasting Yorkshire pudding.I was amazed. I added a little basil and rosemary to the batter in addition to the thyme. Don't forget to heat the oil first before pouring the batter. I also sprayed the pan with Pam. Came out great. They did not stick to the tin pan and puffed up like brioche rolls. Very easy and I will make them again. Thanks!

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A keeper. Watched this today and made it for my wife and son shortly after. First time I've ever made it. Everyone liked it. Was not sure it was going right with the thin batter but it turned out just like it was supposed to. Very easy. The wife pegged what it was like when she said it's a lot like french toast. Upon hearing that I agreed so we tried it with syrup. Now we have a nice easy alternative to french toast and we like it a little more. I did not have any thyme so I left it out. I'm sure that changed it a little but it was still good. I cooked it for 20 minutes dead on and it looked just like the picture. Not too done at all but I did keep an eye on it the last 5 and cracked the oven door quickly once at 17 minutes to get a good look.

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Very good! I paired this with the rib eye roast, and it was a delicious combination. Fair warning though, the recipe calls for 20 minutes in the oven; which I did do - and it ended up burning a little on the top of the pudding. I'm guessing my oven just gets really hot, so next time I'll try for 10 minutes. So just watch how your oven works, otherwise the pudding will burn on you!

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I love this recipe. We make it all the time. I like to switch up the herbs depending on what the main course is. Rosemary, sage and chives go great with roast. Despite a couple of missteps the first time, we misread the cooking temperature and amount of time ithe batter needed to set, this turned out delicious. We made these with our corned beed and cabbage dinner, and used the corned beef drippings in the bottom. We also added rosemary and sage to the herb mixture. They turned out so good, we're making them again tonight to go with the leftovers. (There were no puddings leftover. This recipe definitely goes in the "make again" file.

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so yummy! my husband doesnt like rolls/bread and he went back for thirds on these!