Prep 10 mins
Cook 25 mins
This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD
- Preheat oven to 425°F; rack at mid level.
- In a bowl whisk flour, soup mix, eggs, milk and margarine.
- Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
- Bake 25-30 minutes or until puffy and golden brown.
- Remove from cups and serve warm.
- I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
- Have muffin tins hot and then proceed as directed. Either way it works!
Wow Bergy, these are amazing, thank you so much for sharing your recipe with all of us. Different enough from Yorkshire Pudding to count as a new family favourite. Another alternative for roast beef. These are just wonderful, great flavour, they rise really well and absorb the gravey beautifully. I wish I could give you more than 5*'s...they deserve 10*s....Kudos
Bergy, I made this recipe exactly as you wrote it, and the puddings were positively RUDE, the way they rose in the oven!! I happened to have meat with a lot of sauce for dinner, so it worked perfectly, thank you!! I ate 3 of the huge jumbo-muffin-pan puddings ... shame on me. One note to others: do not add salt because the soup packet has enough salt. I used a "Brown Onion Soup" packet -- this being South Africa it might be slightly different in size to the US and Canada. I am not British; have never made Yorkshire puddings, but have a recipe from a famous chef which says "use a cup of everything". Strangely enough my 4 jumbo eggs were exactly 1 cup! I did put about a tablespoon of butter in each giant muffin hole and heated it all up in the very hot oven until I heard the butter sizzle. I whizzed the ingredients with an electric mixer, then poured it into the pans. Great, Bergy!! Easy as well.