Reviewed: Nov. 27, 2011

This did puff up nicely even in the mile high city. My Father was English and always used bacon drippings. Also added some salt 2tbs salt. Turned out wonderful!

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2 users found this review helpful

Reviewer:

Eve

Reviewed: Apr. 16, 2011

I tried this recipe for the first time with my roast beef meal and we found it to be very bland. Definitely needs some salt. The pudding rose really high, but fell by the time it cooled enough to cut. Next time I will try adding some salt and reduce the heat after 15 minutes and continue to bake for another 15 min at 325 which is what I read on some of the other reviews.

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2 users found this review helpful

Reviewer:

Wendy

Cooking Level: Expert

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Apr. 24, 2010

I think this is a tasty recipe. I have made these a couple times with mixed results. The problem was me, not the recipe, though. I didn't realize you cannot open the oven door to peek! No matter how much you want to see if your Yorkshire pudding is rising, you must never open the door! It causes your pudding to fall. I have made these as a pudding and also in muffin tins as popovers. I enjoyed the popovers more.

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4 users found this review helpful

Reviewer:

gravylegs

Cooking Level: Intermediate

Reviewed: Jan. 6, 2010

This was an easy recipe. I used individual muffin tins. They puffed and browned nicely. However, they were tasteless. They definitely need salt or be smothered in a flavourful gravy. I will try this recipe again sometime, but will experiment with it a bit.

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3 users found this review helpful

Reviewer:

Lori Canadian 'Eh?

Reviewed: Jan. 1, 2007

Before this recipe my yorkshires were always like hockey pucks because we're living at a high altitude. I mix up the batter in a blender several hours before dinner and just give it a whir every now and then- Thanks so much!!

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10 users found this review helpful

Reviewer:

gwen

Reviewed: Aug. 15, 2005

I am a little disappointed with this recipe. I always read the reviews before I try a recipe and the reviews rated this one high. I followed the recipe and used the shortening...there was no flavor. I have been making these puddings for years and thought I would try a recipe instead of using 'club house' mix..Don't get me wrong, it came out great it just had no flavor. I will try again using oil or lard, if this doesn't work, I will stick to the package mix.

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4 users found this review helpful

Reviewer:

EMILYJASON

Reviewed: Mar. 7, 2005

These were so light and airy and SO delicious! Definately will use again...

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4 users found this review helpful

Reviewer:

SANDI

Reviewed: Feb. 15, 2005

My first Yorkshire Pudding - worked pretty well - I substituted Soy milk for milk, and used butter. I do prefer the individual cups, but this was easy. Sank a bit in the middle.

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2 users found this review helpful

Reviewer:

THUNDERBAYGAIL

Reviewed: Jan. 10, 2005

This was great... I used olive oil and butter instead and it worked out well.

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4 users found this review helpful

Reviewer:

MARHATTAN

Cooking Level: Intermediate

Reviewed: Mar. 19, 2004

This is very close to how my Mom makes it, although she uses just a little bit more shortening (approx. 5 Tbsp.). In my opinion, the more 'butter', the better the taste. This was a very simple recipe to make, and I enjoyed the outcome.

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4 users found this review helpful