Reviewed: Apr. 14, 2013

very good

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Reviewed: Apr. 12, 2013

I used 4 eggs instead of 3 (was taught to do equal parts milk, flour, and egg, and 1 cup ended up being 4 eggs). Otherwise, I followed this recipe exactly and they came out great. Served them with the Roast with Gravy (which has coffee as a "secret ingredient"). Was a huge success!

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Chelsea

Cooking Level: Beginning

Home Town: Pacific Grove, California, USA

Living In: Carmel Valley, California, USA

Reviewed: Mar. 31, 2013

Followed recipe exactly. They were easy. I'll make them again.

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Volleyballmom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

Reviewed: Mar. 7, 2013

Best, best, best, best, BEST!!!! I have failed too many times while trying to make Yorkshire Pudding for my English husband and stepson. They are very gracious and tell me the Yorkshire pudding taste is good, or some such passable compliment. BUT... this recipe works!! Next time I will add 1/2 tsp salt to the batter. THANK YOU, THANK YOU, THANK YOU!!!

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CDabis

Cooking Level: Intermediate

Home Town: Hannibal, Missouri, USA

Living In: Grass Valley, California, USA

Reviewed: Feb. 11, 2013

I found these very eggy. They looked good, but I couldn't bring myself to eat them, I threw out the whole pan. Had great reviews, maybe I did something wrong, but next time, I'll try another recipe.

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Jane Cleaver

Cooking Level: Intermediate

Home Town: St.Thomas, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Feb. 8, 2013

this is a recipe handed down through several generations. i like the cupcake version we always used shortening and spread it out and a few edges might get crispy but nothing like home made gravy to top it!

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gramluv1

Reviewed: Jan. 8, 2013

It was easy to make with minimal mess. And my family found it to be an absolute delight :)

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MissReaver

Reviewed: Jan. 1, 2013

I get RAVE reviews every time I make this recipe... I don't like bacon, so making Yorkshire with bacon fat or roast drippings is unpalatable. Pouring the batter on the melted butter gives the top of the Yorkshire a deeeelicious salty, buttery flavour (I always use salted butter). My #1 recipe on here! :)

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thegoodpotato

Reviewed: Dec. 25, 2012

My husband is English. I have never attempted Yorkshire puds out of sheer fear that they would not even come close to those made by my darling mother-in-law. Well, hello Yorkshires! So fluffy, so gorgeous, I thought my husband was going to cry when he saw them, and pass out when he ate one. He ate one straight from the tin, couldn't wait for me to make the gravy. One thing I did learn from her is that you don't ever open the oven until they're timed to be done, so perhaps that will help those having trouble. Anyway, this recipe should be bronzed for prosperity. Thank you!!

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camie

Reviewed: Dec. 17, 2012

I tried this recipe with all my fingers crossed as I was serving them to 3 critical Brits, it turned out wonderfully, they all said they were fantastic! The only thing I changed at the suggestion of one of my guests was to increase the oven temp so I did them at 425 which was perfect! This is my go to for Yorkies now!

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