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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380 users found this review helpful

Reviewer:

Deks

Reviewed: Apr. 24, 2006

Work perfectly. These are a family tradition in our household. Our trick, is make the batter at least 1 hour before you are going to cook them, and let them get to room temp before pouring them into the prepared hot pan. Oh ya, also, use Homo Milk, works much better.

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185 users found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Dec. 12, 2005

I have tried several yorkie recipes here and this is by far the best yet. These turned out 4" high! Tasted great, light and fluffy. My only suggestion is to always best to use your eggs and milk at room temperature. Good recipe.

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116 users found this review helpful

Reviewer:

Mary

Reviewed: Feb. 12, 2008

As my first time makeing Yorkshire Pudding I didnt know what to expect.This was so easy and so good.I did add a little salt though. As someone else suggested I put a cookie sheet under the muffin tin and I'm glad I did.The batter tends to push the oil out. I will make this again and again

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73 users found this review helpful

Reviewer:

SMOEGIE

Cooking Level: Expert

Reviewed: Mar. 28, 2007

I AM A SUPER FAN OF THIS PUDDING. I HAVE BEEN USING THE CLUB HOUSE PACKAGES FOR YEARS FEARING THAT IF I MAKE MY OWN FROM SCRATCH, IT WOULD RUIN MY MEAL. I LOVE YORKSHIRE PUDDING, AND IS THE MAIN PART OF MY ROAST BEEF DINNER. ANYWAYS, I TRIED THIS RECEPIE AND LIKED IT BETTER THAN WHAT I HAVE BEEN USING AND IT TURNED OUT GREAT. THE ONLY THING, I TOOK THEM OUT ABOUT 5 MINUTES BEFORE BECAUSE THE OUTSIDE WAS GETTING PRETTY BROWN AND I DID NOT WANT A HARD CRUST. EXCELLENT RECIPE, WILL MAKE AGAIN AND SCRATCH MY OTHER METHOD - THANKS MIRANDA KLEIN

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39 users found this review helpful

Reviewer:

Miranda Klein

Reviewed: Dec. 25, 2006

coming from the uk and living in the states I have had problems getting recipes to work. ***** 5 STARS to this recipe. Totally sky high yorkies.

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39 users found this review helpful

Reviewer:

kimmig

Reviewed: Dec. 14, 2006

Excellent and very easy to make. I followed some advice from other reviewers and let my eggs and milk go to room temperature. These were perfect and melt-in-your mouth. I will definitely make these again.

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36 users found this review helpful

Reviewer:

mingry77

Cooking Level: Intermediate

Reviewed: Jan. 29, 2006

I have been looking for 4 years for a good yorkshire recipe - mine always are doughy. Not with this recipe, however! Great job, it's going to be a staple in my house! PS - Didn't have any veg oil, so used butter instead. Turned out great

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31 users found this review helpful

Reviewer:

A. Howard

Reviewed: Jan. 24, 2008

These were very dense and bland, I threw them out. I think I will take advice of other reviewers and let milk mixture get to room temp first and add some salt and pepper.

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29 users found this review helpful

Reviewer:

amb1580

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Horn Lake, Mississippi, USA

Reviewed: Nov. 26, 2009

Coming from England, I have been brought up on Yorkshire pudding and no roast beef dinner could ever be complete with out them. I have used the same recipe for many years, but read all the reviews so decided to give this one a try. These were just as good, as long as you add a pinch of salt (I know we are all trying to cut down on of salt intake, but Yorkshire puddings are not the same without it). The other points I wanted to mention is to make sure your ingredients are at room temperature before you begin and when mixing, make as fluffy as you can, the more air you get into the mixture the better. My Grandma always told me to let the batter sit for a good 20 minutes before putting into the pans. This has always worked well for me.

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20 users found this review helpful