Reviewed: Nov. 14, 2009

I've never had yorkshire pudding before, and this was my first attempt at making them. I used one less egg than the recipe says and they turned out great! They puffed up great and I thought they tasted like fried scones so I dusted them with powedered sugar and ate them with honey butter. YUM :)

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jessbakes420

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

These did not rise up, I'm not sure why. My family ate them anyway, as they still taste good with gravy or jam, but I think I'll try a different recipe for this next time

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dazeedoo

Cooking Level: Intermediate

Living In: Lebanon, Oregon, USA

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Reviewed: Oct. 21, 2009

This recipe was flavourless (unless you count the egg flavour), and the bottom remained flat and mushy that cooled down and became solid. i ate around the mushy stuff and discarded the remaining puffs.

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LITTLELIL

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Reviewed: Oct. 6, 2009

I was looking for something different to serve with pot roast and this was great. Ive never had it before so i had nothing to compare the taste to(it does taste a little eggy) but i gave it five stars for simplicity and the fact that it turned out on my first try. I put butter and a little juice from the slow cooker in the bottom. Good stuff.

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ERICA88

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

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Reviewed: Sep. 28, 2009

Yum! Honestly I always buy the little dry packet, just add water kind(!) In the midst of preparing dinner I realized I didn't have any so once again Allrecipes saved the day! lol. I glanced quicly at the recipe and then raced off to make it, forgetting how much butter to use. Anyway I think I ended up putting more butter than called for in each muffin cup but the end result was YUMMY. I would suggest using at least 1 tsp of butter if not more in each mufrfin cup. The butter gives them a nice crunchy texture on the outside and a rich, buttery flavour (I'm not really a fan of cooking them in the drippings, forget tradition)! This is a keeper!

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Allison

Cooking Level: Intermediate

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Reviewed: May 17, 2009

As some suggested, I put a pinch of salt into the batter. Still needs a little something to it if eating it by itself. But would definitely be better with drippings. I gave this a 4 because it was quick and easy as name implies.

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mb

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

they were good but a little bland. even with gravy something was missing. so in one batch i made them with oil and a little bit of garlic in the muffin tin instead of butter and those were great.

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Jim Williams

Cooking Level: Expert

Living In: Hailey, Idaho, USA

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Reviewed: Mar. 30, 2009

Perfect just like my Scottish mother use to make, but she did do as a reviewer said instead of butter added the beef fat rendering to bottom of pan, oh yea she made it in a 9x13 pan also, not muffins, not as presentible but just as tasty, for 12 kids eating who cared..lol Great recipe

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 6, 2009

Definitely a winner. I crave YP for breakfast sometimes, and don't have drippings available. A little garlic and salt in the butter is just the thing. I also put a pinch of salt in the batter itself. This was not overly eggy, at all. This recipe is light, crispy, custardy, everything a good pud should be. I'm glad I misplaced my old recipe, and had to come here and find this one! Serendipity!

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METALMOMMY

Cooking Level: Expert

Home Town: Union Beach, New Jersey, USA

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Reviewed: Feb. 2, 2009

Tried a few recipes out so far and was about to just stick with the one I was not really happy with (or the package) UNTIL I decided to try one more - THIS ONE! I'll be sticking with this one for sure! No more looking around for me, thanks!!

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Matina

Cooking Level: Intermediate

Living In: Prince Rupert, British Columbia, Canada

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Reviewed: Feb. 2, 2009

This recipe is very easy and the results are fantastic. I made this for my family and they were very impressed. I made sure all my ingredients were room temperature before I started, and I had no problems. The flavour was perfect as well.

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comicbookguy

Cooking Level: Beginning

Home Town: Quezon City, National Capital Region, Philippines

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 31, 2009

this is the first time i have made yorkshire pudding that was a huge flop.

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jaa

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Reviewed: Jan. 14, 2009

These are very quick and easy. My husband thought they tasted like french toast.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 12, 2009

This is the easiest and best yorkshire pudding recipe. Unbelievably fluffy and tasty for only 3 ingredients.

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Peach

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Reviewed: Jan. 1, 2009

These puffed up way over my muffin tins! They were crisp and flaky on the outside, with a soft layer inside, and completely hollow in the middle! Yummy with jam inside! Ours did turn out a bit "eggy" tasting- I will try these again with freshly bought eggs, and see if that affects the flavor. It wasn't a bad flavor, but from the reviews, I got the impression that these aren't supposed to taste like egg??

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 27, 2008

This was very easy and EXCELLENT, thank you!!!

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woopitydo

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Reviewed: Dec. 25, 2008

I aced it the first time with this recipe. But some salt would be have tasted better.

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NOLAYMAN

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Reviewed: Dec. 18, 2008

This was my first attempt at making yorkshire pudding and it couldn't have been any easier, and i have to say they went down a storm. My boyfriend loved them and is begging me to make them again!!

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sharons

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Reviewed: Dec. 15, 2008

This is good in a pinch but too "airy" for me. I like my yorkshire pudding a little more dense.

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canadiangirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 22, 2008

I've never made Yorkshire pudding before, because I've heard that it's too easy to mess up. Not with this recipe! It was simple and delicious - I'll definitely use it again. Thanks!

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