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Yorkshire Pudding Recipe

Yorkshire Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on May 12, 2012

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    Yummy!!! I make this every time I make a roast. I use a cast iron skillet, mine always turns out great!

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  • on April 16, 2012

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    The recipe was easy to follow, but the baking time was off. We have a Jenn-air stove purchased in 11/11. The temperature should have been close enough to settle the mixture. My husband and I needed to add about 7 minutes for the top to appear less liquidy. Otherwise, the final outcome was appealing and quite delicious.

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  • on April 03, 2012

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    I used a muffin tin to make these and they were beautiful. I didn't have enough drippings so I used rendered duck fat which gave it a great flavor. I also ended up letting these sit for a while due actually to other stuff goin on. Turned out great. These puffed up like yummy crispy savory popovers. I added a bit of thyme before pouring into the tin and served with prime rib. The next morning we filled the leftovers with scrambled eggs and chopped bacon! Yum!

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  • on January 13, 2012

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    Thought the prep time was AWESOME (i.e. didn't require refrigerating the batter 30-90+min. before baking, like Martha Stewart, etc. I used a good quality metal baking pan, which was apparently not the best choice. Glass bake dish would have been better @ the temp stated. If using metal maybe a lower temp would have worked better, or a non-stick spray/lite grease on metal pan, since the batter stuck to the sides & bottom (I baked it a minute or so longer than suggested since recipe stated to cook until puffed & dry. It was well-puffed, but not "dry" on top. Another thought is to possibly make this with 2 eggs, not 3. Thought the texture etc. seemed a bit like a quiche. Still was a good recipe but maybe should be experimented with as far as pan type, cook temp, variation. Next time I will experiment, but almost out of eggs (OMG so I can't deal with it now...

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  • on January 03, 2012

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    Awesome!!

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  • on December 25, 2011

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    Excellent!!! Just like my mom made it. Works great in a cast iron skillet!

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  • on December 22, 2011

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    Very good recipe. I am from Yorkshire, and mum made these every single Sunday; always using a muffin pan (we called it the Yorkshire pan!. She always made a well in the middle and put the eggs and milk in unblended, and mixed with a large metal spoon. Also let the batter rest for a while and add more milk as it will thicken. I used Tylers measurements but mum's method - delicious!

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  • on December 18, 2011

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    I am from Scotland and I make this for my American husband and kids, they LOVE IT... now, I am going to let you in on a secret, I put the ingredients into my blender whisk it up and I ALWAYS get perfect results, I also make my ones in the muffin tin so the kids can pour in their gravy and put the meat inside...never gets old to them! I also use a light cooking oil and they taste fantastic. Try using smoked sea salt it is yummy. ENJOY xx

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  • on October 01, 2011

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    This came out perfect. I cooked it in a pie plate and it puffed up so beautifully. It's a keeper!

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  • on September 22, 2011

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    Perfect! Served to a friend from the U.K. He raised an eyebrow when I prepared this in a muffin tin...1 tsp. of drippings per opening, 1/3c.
    of batter. Again, perfect!

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