I followed the directions exactly but when I was putting it in the pan, I thought this batter is way too thin. It'll never work. When I opened the oven, I was amazed. They were magnificent. I've been trying to make a decent Yorkshire pud for 40 years and this was by far the best. Ate too many but who cares.
Have tested many receipes for yorkshire, this by far has been the best. Did them in muffin tins (used bacon grease for tins) and WOW there were superb. Really impressed my dinner guests. Thank you for such a GREAT, EASY and FOOLPROOF receipe.
After my Nana passed away I never thought I would have good Yorkshire Puddings again, but I have been proven wrong! While not QUITE as good as hers, the method is easy to understand and mine came out fantastic. Thank you so very much. :)
I would give this recipe 10 stars if possible the Yorkies were perfect! I made the batter several hours before dinner - Kept it in the fridge, got the pan & a bit of roast fat very hot - Poured in the batter - quick as a winf popped them in the oven - kept oven door shut & 20 minutes later Mmmmmmm
EXCELLENT!!! We had this with homemade gravy and couldn't get enough!! Very easy to make as well. Thanks so much for sharing your mum's recipe!
this turned out so well. I have tried many recipes, but this was a success. 1 cup eggs worked out to 4 eggs. I used 3/4c milk & 1/4c water for a heavier yorkie.
I always wanted to try yorkshire pudding, and tonight was the night. I thought i would experiment- this recipe was fantastic. I followed the directions- which were so easy- and they came out perfectly. thank you for sharing it!
I am a vegetarian so I made a potato and vegetable stew to go with it.
Wonderful! My puds came out perfectly for dh birthday dinner. Thank you. Kids requesting for their b-day dinners already:-)
Wow, I'm SO happy I found this recipe! I too thought the batter was very thin but maybe that is the secret! 5 eggs made up my cup, and I accidentally poured it all on the flour at once, but no matter it seems. I also had no time to let the batter sit and poured it in the hot oil (that there is so little of compared to other recipes) right away. They turned out amazingly high, light, crisp on the outside, tender on the inside. My hubby and sons inhaled a whole dozen with everything from gravy to butter and syrup. Thanks to you and your mum FT for giving me a foolproof recipe!
Just PERFECT!! Thanks for another winner, French Tart!