Yorkshire Pudding

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Comments & Reviews

• recipe Yorkshire Pudding
  Patrick New York, NY 09-30-2009

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  MAJOR OMMISSION!!!

  Rated: 1 stars out of 5

  I have learned a valuable lesson today. Despite what the recipe says?DO NOT try to make Yorkshire Pudding in a glass... container. Not because it may be ?less fluffy? or ?not as delicate? but because it MAY EXPLODE!!!!! Yes, pouring the mixture of 72 degree liquid in a 400 degree pyrex container will cause it to shatter in a most unappealing way. Word to the wise. -PatrickRead more

• recipe Yorkshire Pudding
  Jeane Puyallup, WA 08-30-2009

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  A great basic recipe

  Rated: 5 stars out of 5

  I added just s little more salt and I think it puffs better if it is whipped pretty well and set aside to rest for a little... while. Smoking hot pan creates this burnt caramelized oh so tasty crust that if it were polite I would eat and leave the rest for others. This last time I cooked a leaner piece of beef and didn't have a measurable amount of fat so I used olive oil. It was still surprisingly good, just not as much as a beef flavor. Not to worry, I also served a lobster bisque with was Perfect piled on the pudding. Easy, fast, a great way to use up all that flavor that gets left in. I am going to try this with a pork roast I bought and see what happens next.Read more

• recipe Yorkshire Pudding
  Elle Boca Raton, FL 01-31-2009

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  Would have liked to see this episode

  Rated: 3 stars out of 5

  I've never had Yorkshire pudding so my expectations were very high from the reviews. The pan drippings were very tasty but... the pudding did not take much of the flavor. It was also dense and flat-like a slice of bread pudding. I may have done something wrong. But my husband who recently ate it in Bristol liked it and the kids liked it. I will make it again. It was easy.Read more

• recipe Yorkshire Pudding
  Lynn Greenwich, CT 12-28-2008

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  Easy Peasy, As They Say and SOOOOO Good!

  Rated: 5 stars out of 5

  A few years back I lost my mother's recipe for Yorkshire Pudding. The only thing I remember was that it called for more eggs... then the "usual" concoction of flour, milk, eggs and salt. This version was the closest to mom's and was so simple to make. The obly thing I did differently was to let the batter "rest" at room temperature for about 15-20 minutes, then popped it into the fridge for about 1 12 hours...and baked for 25 minutes...Fantastic!Read more

• recipe Yorkshire Pudding
  d beaverton, OR 12-26-2008

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  the best ever

  Rated: 5 stars out of 5

  i diidn't grow up eating these but about five years ago my roomate asked if i would make yorkshire pudding with our christmas... dinner. (she grew up eating these on the holidays.) And WOW i feel in love with them and have been making them for christmas ever since. i usually make them from a recipe out of a meat cook book that i have but i couldn't find the book this year, so i used tried this recipe out instead. And it was so much better then the recipe i have been using. it was moist, and it puffed perfectly. i do use a muffin pan for mine. but to all those who find this recipe hard with one oven (which i find hard to believe) here is what i usually do. While the beef is cooking make the batter. and when the beef is done-turn the oven to 450-pull the beef out set on carving board wrap with foil ( i also put a kitchen towel on top too) get muffin tin out spoon in dripping fat into each section (about a tablespoons worth in each spot) put into the oven until it starts to smoke just like the recipe says @ 5 mins pull out of oven and quickly add batter 3/4 the way up in each muffin section put in oven and set timer for 15 mins. pull out of oven let sit while you carve meat then serve. i love these so much that they are the first thing i eat the next morning with the left over au jus.Read more

• recipe Yorkshire Pudding
  Brenda Riverside, CA 12-25-2008

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  EASY to make in one oven -- PERFECT Yorkshire pudding.

  Rated: 5 stars out of 5

  I have no idea why some people can't figure out how to make this in one oven. Meat MUST rest for 20 minutes or so in order to... re-absorb its juices before you cut it. So, while it's resting outside of the oven, the Yorkshire pudding is cooking inside of it. Simple. As for taste -- maybe the earlier reviewer Marie had no idea what to expect. It's not a "pudding" as we Americans mean the word. It's a light, popover sort of bread (just a very tiny bit damp inside, but not much, or you didn't cook it long enough). Some of it will usually collapse -- it's expected. And, Sally said that the eggs and milk have to be room temp with lots of air beaten into the eggs. Nope. I sure have never worked that hard at Yorkshire pudding, and mine comes out great. Yes, this is exactly like authentic Yorkshire pudding that used to be served in most homes in England. Sadly, the last time we visited there, two nice restaurants served a strange version made with puff pastry. Read more