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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sstang

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Reviewed: Jun. 11, 2009

Very easy recipe that turned out really good. I also added a bit of salt. We had them with pot roast with lots of gravy - yum !

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Kimberley Oswald

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 12, 2009

There are great. I did like some of the other reviews mention and added some salt to the egg and milk mixture. I have always used the Clubhouse mixes, but these were great. And really impressive looking. I placed my batter in a pyrex picture for easier transfer from mixing bowl to hot oil. This saved me time and mess. Thanks for this great recipe!

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MRSMILNE

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

These are FANTASTIC! I have never had Yorkshire Pudding from scratch turn out, they are always more like Yorkshire Hockeypucks. These were awesome! I didn't give it full stars because I did add salt to the batter, which the recipe does not call for but really needs. Other than that little adjustment, they were great.

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MEGGIEMAY

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Reviewed: Apr. 5, 2009

First of all, the puddings completely stuck to the muffin pan - I literally had to pry them out with a spoon. Also, the taste was mediocre at best - recommend using butter instead of vege oil.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Apr. 1, 2009

Loved this recipe. I have to confess though, I added a tsp of salt to my flour before adding my milk and eggs...and they were fan-fricken-tastic! Thanks for a genius yorkie recipe!

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JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

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Reviewed: Mar. 28, 2009

Way too much oil! It oozed our and got all over my oven! These were kinda weird. They tasted ok.

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Kelli B

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Reviewed: Mar. 22, 2009

These were great! Everyone liked them.

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xjsbellamias13

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Reviewed: Mar. 20, 2009

Thanks for this recipe! We've made these a few times and everyone in the family loves them. At my elevation, it helps to add an extra egg - we're about 5,000 feet. I found a great cast iron pan for the purpose.... but we still get the smoke alarms going...

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jennazenna

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

Oh wonderful Yorkshire puddings. So nice & high. Loved them. Thank you. Its the first time ive cooked then in a muffin pan.

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Doreen

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Reviewed: Mar. 17, 2009

Husband likes yorkshire pudding as he's of mostly English descent. I've never cared for it until he found and made this recipe. He put it in muffin tins and it was so beautiful I just HAD to try it! He made them to serve with my yummy Sunday roast (with gravy), and it was the perfect accompaniment. We'll probably make these with the roast more often, and probably instead of mashed potatoes!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Mar. 11, 2009

This is the first Yorkshire pudding recipe I've ever tried and it's become my favorite. It works perfectly every time.

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Shannon Goyda

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Reviewed: Mar. 9, 2009

Like other users suggested, I added salt (though I`ll add more then I did next time). I found that the recipe made more then 12 servings, as I`m used to having my yorkies being smaller, and only filling half of the muffin tin. They turned out really cakey, but still doughy, and they did look fabulous. I just found them too dense for my personal liking. Next time, I`ll just cut the recipe in half! Good recipe though! :D

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danielle

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

I have made Yorkshire pudding for years. Never have they turned out as tasty and puffy as these. I used a little under a teaspoon of oil per muffin tin. Next time I will try a little less.

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 22, 2009

The first batch was just OK. I don't think my oil was hot enough, they were a little soggy. The second batch came out better. I too added a little salt and prepared the batter ahead of time.

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love to entertain

Cooking Level: Intermediate

Home Town: Southampton, Massachusetts, USA

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Reviewed: Feb. 18, 2009

Great recipe!!!They come out perfect every time!

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Gray

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Reviewed: Feb. 16, 2009

This is a great recipe but I made a couple of changes. First, you do not need the entire recipe for 12 yorkshires. If you half the recipe, you will have enough for the pan. Using milk and eggs at room temp works well but all you have to do is pop the milk in the microwave for 30 sec to warm it up. Heat the oil in the oven for 3 min, it does not need to smoke. Devide batter evenly in the cups. I felt that baking them for 30 min is too long and they were overdone. I would cut it down by at least 5 min depending on ovens, until they are light brown. Hope this helps!!

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