Made these today and they turned out great! Followed the recipe to the letter and they turned out to be the best yorkshire puddings I've ever made. Never seen them rise to high! Next time I might just try a little less oil in the muffins tins...Will definitely make these again
I just made these and they were great. They rose so well and went perfectly with pot roast. Thanks for such a great recipe.
Worked great - I skipped the room temperature part and they still turned out absolutely perfect. Thank you for a great recipe!
It came out great. It was really easy and it was tasty. I had done them before with a mix but after seeing how easy this is, I will never buy the mix again. I did them in a Yorkshire pudding pan which I brought back with me from the UK. Thanks!
Perfect! Crispy on the outside, moist and tender inside. The waiting time is essential, and in fact the longer the batter rests, the better these seem to puff up. We sometimes add a few chunks of cooked bacon to each muffin-cup after pouring in the batter, which keeps the middles from rising as much, but does make them better at holding gravy!
Yep, perfect as promised!
First time I've ever made Yorkshire pudding and it really is a no fail recipe IF you follow it to the letter, i.e. use room temp ingredients AND ensure your oil is smoking hot. They turned out perfectly and the family loved them. Thanks for a wonderful recipe!
Absolutely amazing. Simple and tastes great!
I love this recipe! Now a family favourite and whenever we invite friends/family over for Sunday dinner they ask me to do these!
A couple times they've not turned out as well but 9 times out of 10 they come out nice and light, crispy on the outside with just the right amount of softness!
Have tried many recipes and this has been by far the easiest and one that turns out!
These just wouldn't cook! My usual recipe uses 1/3c less milk, but I thought I'd try something different for fun. I took them out when they looked done, but they were gluey inside, so I put them back in the oven for another 10 minutes. They repuffed but were still very wet and I just couldn't eat them. I will stick with using 1 cup of milk for my yorkshires.