Reviewed: Feb. 24, 2012

These sounded like a great idea but were a huge disappointment. The Yorkshire pudding portion of this recipe was the main problem. My usual recipe calls for 2 eggs to 1 cup of flour and 1 cup of milk. These didn't rise well and were more like eggy muffins gone wrong. I made them in order to take a picture but alas they were too ugly to photograph. They didn't rise well and they weren't crispy. Like others have said, it is essential to reduce the amount of oil called for or you risk a fire hazard. At the same time you have to make sure the sides of the cups are greased or they stick. It is a great idea but just didn't work for us.

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Reviewer:

Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jun. 10, 2011

Yorkshire pudding should be light and fluffy. My English grandmother used 3 eggs 1 cup flour 1 cup milk and 1/4 t salt. then everything else is pretty much the same. Hot oil pour in batter, 400 degree oven bake 30 mins. they should rise up like popovers which is basically what they are.

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Reviewer:

Pam

Cooking Level: Expert

Home Town: Philipsburg, Pennsylvania, USA

Living In: Morrisdale, Pennsylvania, USA

Reviewed: Dec. 30, 2010

I was looking for a way to eat up some of our leftover Christmas prime rib and this recipe was PERFECT!!! I made 6 since I wasn't sure my little ones would like them but they did too! My only pointer would be to put the muffin tin on top of a jellyroll pan because some of the oil spilled over. Thank you for sharing this recipe! Will make again and again!

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Reviewer:

EMPRESSMU

Cooking Level: Intermediate

Living In: Glendora, California, USA

Reviewed: Jun. 14, 2010

I strongly recommend finding a yorkshire pud recipe that uses less eggs, and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy

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Reviewer:

gizzysmom

Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 19, 2009

When I first took these out of the oven they smelled kind of eggy and I wasn't too sure about the texture but.........Wow!! I have never had Yorkshire pudding before so I can't compare but they are so good! They almost end up like a dumpling, it was amazing that something so good could come from so few ingredients!!

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Reviewer:

housemouse5

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Mantorville, Minnesota, USA

Reviewed: Aug. 13, 2009

My husband and I love this dish. Thanks to the suggestions of the other reviews, I used half the amount of oil. So far, I've used leftover beef roast and pork roast as filler -- it's worth the smoky oven for the results.

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Reviewer:

dena0206

Reviewed: May 4, 2009

Easy, easy recipe! I wanted something a little different and didn't have the time to create my own recipe - this fit the bill perfectly and saved me alot of time

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Reviewer:

Kele

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 28, 2008

These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner.

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Reviewer:

LynCocks

Cooking Level: Expert

Reviewed: Dec. 25, 2008

pretty decent recipe, I used the 1/2 tbsp as well and got 3 rounds with out adding any more oil. I didn't have any roast beef so I just baked a steak in some spices and red wine and then cut it into small pieces and added a bit of horse radish cream and others I added some grainy mustard. Both were delious.

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