These were unexpectedly rich! I had never had yorkshire pudding before and they just looked like plain dinner rolls to me. They went fabulously with the pot roast I made, soaking up all the juices. I took others advice and let my eggs and milk stand at room temp. about 1 hour. My batter was very frothy. I also added a healthy dose of kosher salt, maybe a tablespoon, with the flour. It makes a difference! They were done at 20 minutes. At 27 they started to smell like they were burning so I took them out. I will definitely be making these again and again, but with a shorter bake time. A very impressive result with a simple recipe.
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These were unexpectedly rich! I had never had yorkshire pudding before and they just looked...