Reviewed: Nov. 22, 2009

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

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

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 ]
0 users found this review helpful

Reviewer:

rookiecookie

Cooking Level: Intermediate

Home Town: Muskegon, Michigan, USA

Living In: Spring Lake, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 ]
0 users found this review helpful

Reviewer:

Robin M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 ]
4 users found this review helpful

Reviewer:

mobygirl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

Very good, But I think I used too much oil in the muffin pan. The flavor and texture reminds me of a French crueler.

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

Reviewer:

desertdessert

Cooking Level: Expert

Living In: Issaquah, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

This did not turn out for me. I tried to serve it with the Rock Salt Prime Rib from this site, which prevents the use of pan drippings. So I used bacon drippings as the recipe instructs are a viable option. My pudding didn't rise even the tiniest bit, and it tasted like bacon! I may try again with a roast, and will update my review if I get better results.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

this is an excellent recipe, my whole family loves them. i use a bit of vegie oil to coat the bottom of the muffin tin instead of the dripings sometimes, other than that i wouldn't change a thing! simple and delisous.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jodi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2007

This is the first time I have made Yorkshire Pudding so I wanted to follow the recipe EXACTLY. I did (with the exception of cooking them in individual muffin tins), and the only problem I experienced was the cooking time for the drippings prior to pouring the filling in. Mine were starting to burn after 10 minutes in the oven, so I pulled them at that time and proceeded with the recipe. I understand why these pair so well with roast beef - they are perfect for sopping up all that gravy goodness! I will use this one again, my guy and I ate nearly every one of them. Thank you for the recipe.

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

Reviewer:

Chikee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

This is by far the easiest Yorkshire Pud recipe I have ever made. I used seasoning salt instead of plain salt and next time will follower the advice of the reviewer who used a cast iron frying pan to cook it in. Sometimes I add herbs when I make it. This one turned out crisp and did not collapse like some I have made.

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

Reviewer:

bermudajan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2005

Ninety minutes to make? Here's my version: take quality roll. Dip in gravy. :)

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

Reviewer:

CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2004

I have used many recipes for Yorkshire, just reviewed about 15 on this site. A couple of suggestions. Let sit at room temp for an hour. I putin about a teaspon of beef granules and t. of chopped parsley or chives, just to make interesting. Have had them go flat in muffin tins, so use small cast iron frying pan heated up on stove top with all the drippings from roast and take out what I need for the gravy.

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

Reviewer:

TEDTOOT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2004

Ive never ate Yorkshire pudding before but this seemed tastless to me. The only way my family ate it was dipping it in the au jus. It was easy though.

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

Reviewer:

DIVALEXUS2002

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2004

Wonderful! An easy and delicous recipe. My family just loved it!

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

Reviewer:

LNAST

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2003

This came out pretty good, however the additional 15 minutes at 375 were not necessary...it would've been perfect after 20 minutes at 425.

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

Reviewer:

BIZZZZEEBEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2003

I made this for the first time for my Christmas Prime Rib dinner. It was very good and extremely tasty. The only thing I would like to add is that you REALLY need to serve this IMMEDIATELY. Unfortunately, I let it sit for about 20 minutes while I was preparing all the finishing touches to my dinner and during that time it flattened a bit. It still tasted good, but I'm sure it would have been even better had it been directly out of the oven.

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

Reviewer:

TAMKIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2002

Light, airy and absolutely delicious! We had our best friends and their kids over for dinner last week to exchange Christmas gifts and I decided to make a traditional English Christmas dinner. The prime rib turned out perfectly and the yorkshire pudding got rave reviews from all! Thanks Karen!

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

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2002

Yorkshire pudding is really easy to make. i was born and raised in England (in Yorkshire) all it is, is pancake mix done in the oven. just make sure you add grease to your pan and heat it up in the oven before you add the mix. once it's sizzling then add the mix (flour & eggs, beaten together) we use to have yorkshire pud with sunday dinner. it was originally used as a filler during the war, as meat was rationed.

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

Reviewer:

ENGLISHHUNNY30

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2002

easy, quick (not including the standing time) and yes it is traditional thank god so many are not

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

Reviewer:

SMTUNE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2002

This recipe came out beautifully with a light brown top (excellent presentation). It went perfectly with our 7 rib prime rib. I did have to cook it about 45 minutes in a convection oven until it was done, so keep an eye on it while it's cooking. Also, I blended it with an electric mixer until very smooth at least 10 minutes.

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

Reviewer:

CHIP MAGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2002

Just the way I remembered having it in England.

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

Reviewer:

BJACOBS83

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Classic Yorkshire Pudding

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!