Awesome! My mother gave me her Yorkshire Pudding recipe a year or two ago, and it didn't work for me. I ended up with the Yorkshire pucks. But this recipe was great! I used the Magic Bullet blender to beat the mixture until frothy. ONE PIECE OF ADVICE: Make sure your eggs are at room temperature. I left mine sitting on a spoon rest on the stove for four or five hours. My mother advises that the milk be at room temperature too, even if it means you need to nuke it for a minute or so. I had small muffin tins and used a little too much lard and bacon grease (my mother always, always uses lard!) so the muffin tins overflowed with grease when the puddings started to puff up! It was messy and smelly, and the smoke alarm went off... But I looooooove Yorkshire pudding. Fill 'em with gravy and life is good... Thank you so much, Ronismom. :)
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