Yorkshire Pudding

Update 5/31/10 - I've been using this recipe for over a year now, to accompany "To Die For Crock Pot Roast To Die for Crock Pot Roast. I use the broth from the roast to make Kittenkal's Gravy Kittencal's Easy No-Fail Make Anytime Turkey Gravy and pour it over these puddings. It is a family favorite. I like to mix some dried thyme and rosemary into the pudding batter for added flavor. **Important recipe notes:***In order to get these to really rise, you MUST mix up the batter ahead of time and let it sit out on your counter to get to room temperature. If the batter is too cold it doesn't have as much of a chance to rise, and you will end up with little flat hockey pucks! Also, do NOT fill your muffin tins with batter..in fact I use only about 3/4 inch of batter in each muffin tin, to get the highest rising Yorkshire puddings.

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I wish I could give this more stars. And I forgot to rate it when I made it a couple of months ago. I've never made yorkshire pudding before and we were having a dinner party where I was making a prime rib roast. One of the guys is very English so I thought I would give it a try. Again I go and make a new recipe with company coming. To make sure it wasn't a real flop, I researched Yorkshire Pudding and read a number of different recipes. I chose this one because it has the most basic ingredients in it. I also made it in the morning and let it sit at room temperature all day until I was ready to use it. My English girlfriend makes it all the time and that what she told me to do. I doubled the recipe and used 2 muffin tins. Well I'll tell you, I have never seen such poofy Y.P. before. They were huge and tasted oh so good with my homemade gravy. I got the thumbs up from everyone and I was one proud hostess. I can't wait to make these again. Thanks for such an easy and yummy recipe

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My family loves this recipe! I followed a reviewers advice and used three eggs instead of a cup and it was PERFECT! They rose beautifully and tasted fabulous!

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Very nice. My only concern is that everyone thought it a bit eggy. Otherwise a very good recipe. I made 12 full size muffin cup yorkshires with 3 eggs, 3/4 cup milk and flour. My mother used to turn the oven off after the 20 minutes and then leave them in the oven to "cure" while the dinner prep finished and I think that was a good idea. i didn't do that and most of mine fell after they came out of the oven. Updated: this time I made it with 3 eggs and a full cup of each milk and flour. It still made 12 muffin cup sized puddings, It was less eggy that way.

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ABSOLUTELY BRILLIANT! these yorkshires came out perfect! I'm not english but I have spent several years living in the UK. We recently moved back to the states and now I sooo miss those carvery nights at the pub. I never ever knew it was this easy to make. This recipe is a definite keeper. Goes great with any type of roast, however I favored the Prime Rib Roast w/garlic and rosemary Prime Rib Roast Beef With Fresh Garlic and Rosemary. Thanks so much for posting!

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These were the best I have ever made. I used three eggs as others have suggested and made sure my batter was at room temp. I have made these many times over the years and could never figure out what I was doing wrong because they always came out like little hockey pucks. The trick is to make sure the batter is AT ROOM TEMP!!! These were perfectly poofed!! Thank you for the great recipe and the helpful reviews! I will be making these again and again!

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Made this recipe along with my pot roast dinner, AMAZING! Best yorkshire pudding I've ever eaten! I kept everything exactly as said but used 3 eggs as a lot of others did :)

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I, too, wish I could give this more stars. This was...tremendously easy and the outcome was beyond gratifying. I am from the UK...Yorkshire puds were a staple in our Sunday dinners and when my father passed away 2 years ago, I decided to commemorate his life with an all Brit food day on the anniversary of his passing. I made roast beef and veg with Yorkshire puddings .... it was a huge hit, daddy would have been proud! Now, whenever I get a craving for the motherland, I will be whipping up a batch of these. I did, however, reduce the egg quantity to 3 large eggs...and the end result was perfection. Thank you enormously for sharing this delightful recipe!

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I've never had Yorkshire Pudding and really didn't know what it was, so I didn't know what to expect. There's definitely something to be said for experimenting with new things! First, for a Christmas muffin/bread, this is so darn easy to make, and I really felt like I couldn't mess it up, like I felt with making southern biscuits. I followed the various pieces of advice from other reviewers: mixed it in the morning and let it sit all day and I used three eggs. These came out so completely amazing, I will definitely be making these again just for regular dinner. Next time I'll serve them with gravy (we had salmon and ham, no gravy) - I can definitely see how these would be so yummy with gravy. Thanks for a totally awesome and so easy recipe!

Update: I made these for the third time this week tonight. This time I added rosemary, cooked them in the upper part of the oven and took them out after baking for 25 minutes. They were really good and EVERYONE loved them, even the kids. I served them alongside prime rib and au jus. So very, very tasty.

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Very easy, basic recipe. One to use over and over. Prepare batter ahead for best results. I used 3 eggs as others recommended. Wonder if I might get by with two... Worked very well in roasting pan. Less hassle than muffin tin.

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What can I say that has not already been said? I used 3 eggs and a 1/4 cup of batter in each muffin tin...the results were a dozen perfectly puffy yorkshire puddings!
Thanks Ian and Carol!

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My family enjoyed these. Being from the U.S., they compared Yorkshire Pudding to French Toast. I used bacon fat as the base for this recipie and three eggs only.

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I tried making Yorkshire Pudding years ago and they failed miserably. I tried your recipe and they turned out perfectly!!! DH ate five of them!!! Thanks will be making these often!!!

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My husband is from Oxfordshire, England and this is exactly how his mother taught me how to make Yorkshire pudding. I make roast beef and yorkshire pudding a few times a year, but we like these soo much I make them with other meat also.

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i too used 3 eggs and canola oil in my muffin tin. let the better come to room temp as per previous reviewers advise. i preheated the tin/oil (and set off the smoke detector), the batter split well into 12 at about 1/2 full each. i could have added a bit more salt and some herbs for more flavor with this was quite nice and easy. served with parmesan ranch chicken and a simple salad

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This was my fist attempt at Yorkshire puddings and they turned out perfectly. As with some of the other reviewers, I cut down on the eggs, only using three and added some herbs to compliment the roast beef we served. I also let the mixture sit on the counter all day so it would be at room temperature when they went into the hot fat. What a treat!
Thank you for posting this one!

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I had yorkshire pudding when I was in England last year and absolutely loved it and have been craving it ever since. These tasted extremely eggy. I even cut down the amount of egg I added to 4 eggs as the other reviews suggested, but all my family tasted were eggs. I won't try this recipe again.

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Excellent Yorkshire pudding with our prime rib roast! My hubby and kids went gaga over these.
Taking a cue from other reviews, when I made this and doubled the recipe I didn't use quite the full amount of eggs. I used XL eggs, but 7 for the doubled recipe was only about 1 2/3 cups of eggs. But it worked out great! Thanks for a wonderful, easy recipe and reviews that were also extremely helpful.

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Absolutely excellent. I used 3 extra-large eggs to the 1 cup each of milk and flour with a little salt and let it come to room temperature. We didn't think they were too eggy with this ratio. 1 recipe was perfect for my jumbo muffin tins and made 6. I took the suggestion of keeping the muffin tin hot on the stovetop while filling. I baked 25 minutes, 23 would have been better in my oven since they browned just a little too much on the top. Next time I will try Herbes De Provence or Fines Herbes or even just dried oregano for a little savory flavor, but they were really excellent without that addition. This was a trial run for our Christmas prime rib dinner. What an easy recipe and a delightful presentation. I'm sure I'll be making this many times again since my husband thought they were wonderful.

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