Recipe by Ronismom
"Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy."
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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.
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.
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.
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
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.
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
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Sky High Yorkshire Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 65
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