Reviewed: Dec. 24, 2007

I thought I'd never be aqble to make "proper" yorkshire puddings. For years, I have attempted them, with many fairly average results an only occassional success. This recipe can't fail!! How brilliant!! This is so easy, and makes a roast meal just so much more special.

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Suzielou

Cooking Level: Intermediate

Living In: Toowoomba, Queensland, Australia

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Reviewed: Dec. 21, 2007

These turned out really good. My mom used to make yorkshire puddings every sunday with a beef roast and I never used to care for them. These were really good.

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carol1971

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

This recipe turned out great for us. My boyfriend (an import from England) admitted that they "weren't traditional" but were made just the way that he and his friends would ideally like them.

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TWINMUMMY

Cooking Level: Expert

Living In: Dresden, Ontario, Canada

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Reviewed: Dec. 3, 2007

I found that the recipe could use a little salt and/or other seasoning, and that the cooking time was closer to 25-30 min. Other than that, they were brilliant! Light and fluffy and very high. With a couple of tweaks, I'll be using this again and again.

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Brandon M.

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 28, 2007

YUMMY!!! I made exactly as directed but added a little salt for flavor and they came out perfect- and supper easy to make. I read other reviews but forgot to let milk & eggs get to room temp but it turned out fine- it really rose very high- They turned golden brown and were just perfect! Made them at a dinner party and everybody loved them- very good with a little gravy. Next time I'll try with some beef drippings for more flavor.

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Carolyn Nye

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Reviewed: Nov. 19, 2007

I'm still looking for that elusive yorkie recipe. This one was close, but they didn't get as big as others I have had. They were nice and hollow though.

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Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Nov. 12, 2007

Really good. Amazingly easy. I only gave it four stars because it needs some serious salt. However, these turned out really tall. I liked the texture. I also used 1/3 c. of egg substitute in place of each egg. I wasn't sure how that would work out but, it turned out fine. Thanks for a great recipe. We will definitely use this often.

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JaymieR

Cooking Level: Beginning

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Reviewed: Nov. 5, 2007

excellent recipe, easy and delicious! for more flavor i add salt, pepper and some dried chives to the mix but everything else stays the same (plus the keeping ingredients at room temp before cooking) sky high puddings indeed!

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Veronica

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 28, 2007

my husband loves and insists on these every time. he eats 6 in one meal!!

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JULIAJOHNSON

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Reviewed: Oct. 27, 2007

With allrecipes.com I find I'm not calling my mother as often as I used to. That's a shame. But these Yorkshire Puds were spot on. Nearly like mum used to make. I monkeyed with the ingredients ONLY by adding some cream of tartar [it's a powdered leavening agent] because I wasn't trusting that they'd puff up if I didn't add either that or baking powder. Next time I'll try a small batch without the C of T and they'll probably be just as fab.

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TravellingPillsbury

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Reviewed: Oct. 25, 2007

I don't know what I did wrong but these did not turn out for me. I used the suggestion to have the eggs and milk at room temperature and followed the recipe exactly. I was very disappointed as I had made them for my husband and daughter's combined birthday yesterday. I should know better than to try new recipes on important occasions!!

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lau57

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Reviewed: Oct. 17, 2007

Oh my!!! These are SO good! Since I was only cooking for 3, I cut the recipe in half. Had to go back and make another half! Making them again for the 2nd time this week and serving with baked potato soup. The men in my house are thrilled. Thank you for such a great and easy recipe.

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Oct. 8, 2007

followed it to a T and got non-rising hockey pucks...will not use again :(

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JANIS

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Reviewed: Sep. 29, 2007

I am rating this 4 stars because the cook time should be 25 mins!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 22, 2007

These were good, although mine did not end up being sky high. I think next time I'll use a slightly higher oven temp. and make sure the pan is really smoking when adding the batter. Can't wait to try these again. Thanks!

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Sep. 4, 2007

Just made these yesterday with, as suggested, Marie's Easy Slow Cooker Pot Roast. Excellent suggestion. I made no changes to the recipe.

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Tina

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Rocky River, Ohio, USA

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Reviewed: Sep. 2, 2007

I come from Yorkshire and you cannot make the perfect Yorkshire Pud without salt. Everything else is correct (altho goose fat is the best oil to use). Alos top Chefs recommend equal quantities of eggs, flour and milk (semi skimmed is supposed to be the best). The reason for the equal quantities is the fact that eggs can vary by as much as 20 gms per egg. Hope these tips help.

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Deks

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Reviewed: Aug. 20, 2007

I've attempted to make Yorkshire Pudding numerous times in the past and failed miserably. I followed this recipe to the letter and followed the suggestions (room temp. batter) and they were GREAT. I used my P-Chef stoneware muffin pan and they came out without sticking (like my failures). I will never buy store-bought rolls again, if I'm making a roast, I'm making these Yorkies.

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LisaT

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

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Reviewed: Aug. 9, 2007

I am from England and grew up eating these...I live in Utah now and have never been able to get them to work. These were so good. I followed the recipe exactly but made them in sillicone bakeware - no sticking. Perfect!!!

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janie vw

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 4, 2007

I used this recipe with the Easy Pot Roast from this site and it was a fabulous pairing. I didn't have the regular sized muffin tins, mine were a bit shallow and I think that was a mistake. The rolls were a bit small and condensed. I served it to my husband's grandmother, who is from Canada, and she says they have this recipe all the time in Canada and that it is usually made larger. So I think even the large muffin tins would work. Either way, this was great and I will make it again.

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HollyAnne

Cooking Level: Beginning

Home Town: Littleton, Colorado, USA

Living In: Cashmere, Washington, USA

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Sky High Yorkshire Pudding

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