Reviewed: Jul. 10, 2011

This is a authentic recipe. To echo what others have said the most important thing is to heat up the oil in the oven first. That way you get fluffy puddings. Salt may not be required depending on what else you are serving it with but I always put in a pinch but I love salty food. To make it a little healthier use vegetable oil, solid is best but the stuff in the bottle will do fine. But always always heat the oil first.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

plaitsnpink

Cooking Level: Intermediate

Living In: Glasgow, Lanarkshire, Scotland, U.K.

Reviewed: Jun. 21, 2011

This is very nice and yummy. I really liked it. It well worth the wait. It is very much like my friend from Wales recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lambertfan

Cooking Level: Intermediate

Reviewed: May 26, 2011

This was super easy, and turned out perfectly in my jumbo sized silicone muffin pans. They turned out puffy and beautiful, and were just terrific with roast beef, even though I used vegetable oil in the cups instead of drippings.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Navy_Wife

Reviewed: Sep. 25, 2010

Very good recipe. Use it all the time

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Paul

Cooking Level: Intermediate

Living In: Cardiff, Glamorgan, Wales, U.K.

Reviewed: Jun. 13, 2010

These are the same ingredients I use, except I spray a popover pan and leave out the fat (less traditional, but more healthy) and with all ingredients at room temperature, I wisk the eggs and milk, stir the salt into the flour and gently wisk until smooth. Bake for 15 minutes at 450 and without opening the oven, turn to 350 for another 20 minutes. At our house, we like them as a side dish with soup and this alternative prep method allows me to fix them after work on a week night

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sidney's Mom

Reviewed: Dec. 27, 2009

I had never had these before. My guests thought they were good but different than they expected. Needed something to give it a kick.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Shanna

Reviewed: Nov. 22, 2009

Fabulous - exactly what I was looking for. Thank you for posting it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MAYDEVA

Reviewed: Oct. 25, 2009

This recipe reminded me exactly of my mother's yorkshire pudding. It turned out crispy on top and bottom and soft in the middle just how I like it. Was delicious with our pot roast dinner. The only thing I did differently was baked it in a medium sized frying pan instead of a 9x13 as that was how my mother always made hers.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

rookiecookie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Muskegon, Michigan, USA

Living In: Spring Lake, Michigan, USA

Reviewed: Feb. 15, 2009

I THOUGHT THIS RECIPE WAS HORRIBLE !! I MADE IT TWICE FOR THE SAME DINNER, BOTH TIMES IT WAS BURNT ON THE SIDES AND BOTTOM AND RAW IN THE MIDDLE. I HAVE MADE YORKSHIRE PUDDING MANY TIMES AND THIS WAS TRUELY THE WORST RECIPE.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Robin M

Reviewed: Jun. 25, 2008

For the people having issues, please, please remember you need the fat in your pan amazingly hot before you add the batter. This is what makes the yorkshire pudding rise, and that is where so many people have problems.

Was this review helpful? [ YES ]
16 users found this review helpful