Yorkshire Pudding
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- Recipe categories: Dairy, Flour, Eggs,
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Total Reviews: 3
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By StarTrek1701f
Cincinnati, OH
on January 01, 2012
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I have had consistently superior results with this recipe. Everybody raves. Strange, there is one procedure missing from this recipe; you must preheat the muffin tin with each cup holding 1 teaspoon of oil (preferably beef fat. Once hot, take the pan out and pour the batter into the cups. Bake as usual.
I have never had a bad batch.
By annietheresa_13...
grand rapids,mi
on September 08, 2010
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Too much flour and milk.-you only need one third of the flour and milk in this recipe to make 12 Yorkshire Puddings, otherwise they will be stodgy.
By lathon.wilson_1...
El Dorado Hills, 43
on February 06, 2010
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This is the best little item to have with any meal that has a nice hearty meat and gravy....but, as simple as this recipe appears...i have had it fail more times that turn out the way I like with fluffy "pop overs"...most times I get a little bullet that tastes good but its not the result I want. Its worth the effort to get it right though...and with every meal that makes a graavy ...lite or heavy I will try this till i get it perfected. I recommend anyone that thinks they have the cooking abillity ...GIVE THIS ONE A SHOT :