By MarieRynr on March 27, 2004
Photo by MarieRynr
Photo by MarieRynr
"This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!"
Serving Size: 1 (556 g)
Servings Per Recipe: 1
"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."
"These were really good. I didn't keep them in the oven past the first 20 minutes though, they looked done after that and they tasted great."
"These Yorkshire puddings are just as good as the ones I used to have in England! In my household it is tradition to have a Sunday Roast and Yorkshire puddings are an essential! These ones were fantastic! I added about a tsp. of Thyme, Rosemary and Pepper to add a little bit more flavor and they tasted wonderful and were soft in the middle and crispy on the outside."
"I made these for my friend who is from cananda. They are a family tradition for him. It was my first time making them and first time tasting them. They came out perfect and everyone had fun watching them rise and waiting to see if they fell-they didnt! I will definately make them again."
"Tried the 2 highest rated recipes on this site, this one and recipe 744 (top rated recipe). To me, this recipe was the clear winner, my hubby agreed but my mum preferred the other one. In future, I will stick to this recipe as I prefer the texture and taste and it also produces better shaped puddings."
"This recipe is amazing! I was absolutely thrilled with the results. The Yorkshire puddings were delicious. I will be making this recipe again and again. Thanks so much!"
"I have made Yorkshire Puddings several times in the past, but have to admit that this is the best. Loved the way they came out. Made one change - I always add a handful of finely chopped onion to the batter. I personally love this addition. I always make them when I make French Steak (recipe 234295) as it makes lots of delicious gravy. Mashed potatoes are a must. Mmmm..."
"My DH lived in England for a couple of years and will periodically talk about Yorkshire Pudding. So I made some to surprise him and he loved it. The only tip he gave me was to not be afraid of cooking it longer. He says they're better a little crispy. Oh, and next time I'll use less oil because it ended up overflowing and dripping onto the bottom of the oven. Oops! :)"
"Everybody ooh-ed and aah-ed over these puds! They rose magnificently and looked like Yorkshire puddings should, not like the usual doughy offerings I would otherwise have served. We're having roast beef again tonight, so we are in for an encore. Thank you for sharing this great recipe, which I can wholly recommend to whoever may come browsing for one."
"Thank you! Thank you! These came out PERFECT!!! I have tried at least 5 recipes (including Nigella Lawson's and Jamie Oliver's) for Yorkshire Pudding and have always failed miserably. I don't know why I keep trying to make them except that I LOVE Yorkshire Pudding. But now I have found your recipe and I had success! Thanks again! I'd give it 10 stars if I could!!"
"These turned out perfect!! i didn't have time to let them sit for an hour but they were still wonderful!! I cooked them at 425 for 20 minutes and they turned out great!"