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.

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19 users found this review helpful

Reviewer:

mobygirl

Cooking Level: Intermediate

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.

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5 users found this review helpful

Reviewer:

desertdessert

Cooking Level: Expert

Home Town: Orondo, Washington, USA

Living In: Issaquah, Washington, USA

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.

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4 users found this review helpful

Reviewer:

Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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.

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4 users found this review helpful

Reviewer:

jodi

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.

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5 users found this review helpful

Reviewer:

Chikee

Cooking Level: Intermediate

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.

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7 users found this review helpful

Reviewer:

bermudajan

Reviewed: Dec. 1, 2005

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

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29 users found this review helpful

Reviewer:

CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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.

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22 users found this review helpful

Reviewer:

TEDTOOT

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.

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7 users found this review helpful