Reviewed: Feb. 7, 2012

These were pretty good with a pot roast with gravy. I used the drippings from roast to make. I think next time I will use two tbls for each large muffin cup. Mine rose up nicely, didnt burn, but stuck to the pan so they were flat by the time I got them out of the pan. I think spray with pam next time. I cooked as directed. Also, didnt get the over eggy taste with these like I did with "Popovers for Two" on this site.

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Reviewer:

AKH

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

Reviewed: May 15, 2011

this was the exact ingredients list i was looking for, but i did use my own tried and true baking method, like others have said, heat the fat to smoke point first and get the batter in the pan asap!

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Reviewer:

Pammie

Cooking Level: Expert

Home Town: Riverview, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 29, 2011

followed recipe, wasn't crispy and was 'very eggie', was more like an omelette, next time maybe il use 1 egg

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Reviewer:

steph

Reviewed: Jan. 21, 2011

Very Very Good!!!

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Reviewer:

lori

Reviewed: Dec. 22, 2010

Yummy! Good Job!

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Reviewer:

Robin

Cooking Level: Expert

Living In: Wheeling, West Virginia, USA

Reviewed: Sep. 30, 2010

it defintly smells good and tasted good too, however its too oily.. i don't have beef drippings, so i used regular vegetable oil, but its too oily when it done.. i would suggest place about 1 teaspoon of beef drippings or vegetables oil into each cup as well, and the second half 15 minutes for baking, bascially ... no need to bake that long, until its golden brown, thats good enough.. i love it, but too bad... my husband doesn't like it..

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Reviewer:

cherwu

Cooking Level: Intermediate

Living In: Maple Valley, Washington, USA

Reviewed: Jan. 3, 2010

Turned out nicely. Please remember to keep the door to the oven shut no peeking, or they will drop. When eating for the best taste pour gravy and meat over the pudding.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Jan. 2, 2010

Never even had (much less cooked) Yorkshire Pudding before but I really liked this! I think it worked the way it should. Rose nice and high. They were nice and soft but still cooked on the inside and nice and brown on the outside. Very easy too. Cooked in a non-stick muffin pan which worked well, no sticking. I did make sure the batter was cold (made it about 2 hours ahead) and heated the oil in the wells before adding the batter. The middles did sink, but still had a nice texture so I don't know if that is supposed to happen or not. Doesn't matter since I really liked it. Served with "Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce" also on this site - delicious. Will become a staple.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 29, 2009

Delish and easy to make. They got very puffy in the oven.

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Reviewer:

Jenwee99

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

These tasted great-almost as good as the ones made by friend from Yorkshire! Perhaps it's just my oven, but I thought that 450°F was a bit too hot. The puddings rose beautifully, but they started to turn black on top before the initial 15 minutes were up, so after 12 minutes I lowered the temp to 350°F and baked for only 6 or 7 more minutes-if I had left them in any longer they would have been completely burned on top. They were still a little "wet" in the middle. Also, be warned: if your oven is not clean, this much heat will cause a smokey, smelly mess! I had to open the windows and the door to air it out, then just decided to go ahead and run the self-clean cycle since the downstairs already smelled of smoke! Finally, I used the extra drippings to make the gravy to serve with the puds, and it was delicious! The leftovers will be wonderful tomorrow morning with jam!

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