Reviewed: Nov. 4, 2009

Very excellent! They puffed up very nicely.

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Reviewed: Oct. 25, 2009

good recipe - crisp on the outside and tender inside. I ran out of white flour and used 1/2 whole wheat and 1/2 white - you couldn't tell the difference (at least adds a bit more nutritional value to this indulgence - plus I used the dripping from the roast for the oil!) For our taste, I did not add salt (as suggested by some) as there was enough seasoning in the gravy.

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Beano

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Reviewed: Oct. 21, 2009

great Yorkshires...made them for the first time and I fully agree to bring the ingredients to room temp first. Also, a dash of fresh salt & pepper won't hurt next time! Delicious.

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SmartCookie

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Reviewed: Oct. 18, 2009

Absolutely awesome, need a little salt but apart from that perfectly cooked and didn't sink when cooled.

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Jemma

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Reviewed: Oct. 14, 2009

Yum yum yum! Made these for dinner tonight and the hubby said "your yorkshire pudding is so much better than the restaurant ones!" I am almost embarrassed to say we ate all of them between the two of us! I didn't have time to let the ingredients warm to room temperature so I just beat the eggs and then warmed the milk in the microwave for 20 seconds until a little more than lukewarm. I did throw in a 1/4 tsp of salt for a half a batch. Again, so yummy!

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crystallite

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Reviewed: Oct. 11, 2009

This recipe is awesome. have learnt by trial and error as i am no yorkie expert, have made this 3 times now. my only advise is whisk these as much as possible, i find a hand held whisk is easiest and i also get my guests involved with that task. Also, listen to the recipe and dont put in too much oil as i had a mini fire in my oven after the yorkies were done and i went to warm up my home made apple pie - good thing i had the ice cream as a back up.

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michelle

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Reviewed: Oct. 7, 2009

This turned out great! I added some garlic salt, pepper, and a little onion powder to try to spice it up a little. Cooked it for only 25 minutes.

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Ouchmypancreas

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Reviewed: Oct. 4, 2009

These were a definte hit! Yorkshire has always been sort of hit or miss for me, and usually a miss. I followed the directions to a tee, but added 1 teaspoon of salt to the batter. They rose unbelievably high,were light in texture,and slightly crisp on the outside. Perfect. Thanks for the recipe, Ronismom.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 3, 2009

This is a great recipe for beginners. They were sky high and I was told these were the best Yorkshires that my family has ever had. I too added salt and the ingredients need to be at room temp, otherwise a great recipe!

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 28, 2009

Added salt (who cooks anything without salt?) but that was the only change I made. They were pretty good. I say "pretty good" because after 15 minutes the outsides were very dark and the insides still weren't cooked but this is probably due to my oven. They definitely rose like no yorkshire pudding recipe I've ever seen though and I'm going to give them another try at a slightly lower oven temp.

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 21, 2009

This is probably the best yorkshire pudding I've ever had! I made the recipe exactly as is. It was easy! They puffed right up, and were light and crispy, not to mention delicious. The lack of salt is not a problem, especially if you're spooning beef gravy/sauce over them, as gravy tends to be salty anyway. The next day, I just popped them into the toaster oven and they puffed and crisped right up again after 5-6 minutes. I dunked them in gravy for lunch! :) Yummy!!! Thank you so much for sharing this awesome recipe.

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 20, 2009

Turns out perfect every time!

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mlh

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Reviewed: Sep. 8, 2009

Sorry but this is not what I consider good Yorkshire. Too cakey for me!

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~*Dreamer*~

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Reviewed: Aug. 31, 2009

Mine didn't rise very much and there were not light , I think I didn't mix the batter long enough? The flavor was wonderful though and I will try to make these again.

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Penny

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Reviewed: Aug. 12, 2009

i'm a vegetarian and made these with mushroom gravy on top. fantastic. just needed a pinch of salt, not too much...

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krissykaka

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Reviewed: Aug. 4, 2009

It had a great deal of potential, though I added too much salt. I allowed the milk, egg and flour mixture to equilibrate to room temperature (for approximately 1 hour) as suggested in previous reviews, and due to my cooking ignorance, added 1 teaspoon of salt which was much too much! In retrospect perhaps I should have realized this, as I only prepared enough batter for 6 servings. In the future, I will use 1/2 teaspoon of salt or less. In addition, the overall cooking time was approximately 25 minutes. Also, I used whole wheat flour and olive oil in lieu of all purpose flour and vegetable oil.

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catonahottinroof

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Reviewed: Aug. 4, 2009

My husband lived in England for a few years and wanted me to make these. He said they were delicious and they reminded him of England.

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vollyb18

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Reviewed: Jul. 27, 2009

I made this all in one pan (I'm a big fan of the middle piece), and thought it was great. The eggs made the pud plenty flavorful without any added salt (but then, I don't generally salt my food). I will definitely use less oil next time, though.

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trepto

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Reviewed: Jul. 24, 2009

These really did rise pretty high in the oven, but they collapsed pretty quickly too! They did taste great though and they were really easy to make. Mine were done after only 20 minutes... lucky I was keeping an eye on them, otherwise I think they would have turned to charcoal by 30 mins!

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