A quick and easy way to make Yorkshire pudding with little mess. Raises really high! If you don't have any meat drippings, I've used vegetable oil in the past. Just put it the oven until hot.
Excellent recipe. I make Hesse once a week, kids love them and they always turn out great!
Read MoreThese did not turn out for me. They totally stuck, I could not get them out! I probably overfilled because oil was leaking out onto the bottom of the oven and smoking. Flavor was good. I think they have the right amount of salt.
Read MoreExcellent recipe. I make Hesse once a week, kids love them and they always turn out great!
These were a hit. A bit different than the recipe I usually use but it worked really well. It made 9 yorkies instead of the six stated, might have been the size of my muffin tin though. I served these with a hearty beef stew what a perfect winter dinner.
If you don't have drippings, use real butter. My husband loves these with our Christmas Rib Roast dinner!
Fantastic, what a no fail recipe! I have struggled making Yorkshire (or hockey pucks as my Dad would call my previous attempts) and now it's a Sunday staple. Right after I put the Prime Rib in the oven, I whip this up in the blender and refrigerate. When the Prune Rib comes out, I put a muffin pan for 12 with 1/4 tsp of the drippings (try using lard or even bacon drippings if you didn't collect any from the roast - real fat makes a huge difference in flavor). Heat the muffin pan as you raise the temp. in the oven, then take the batter straight from the fridge and pour into the hot fat. Huge puffy Yorkshires come out 20 minutes later.
I live in England (but from the USA) and have been using my MiL's recipe for 19 years and they've always been so-so. Made this recipe on Friday and they were fabulous! Nicely risen, crispy and delicious.
I was very happy with this, but I will toss out this caution-- It's hard to estimate how much these things will rise, spilling the drippings to the bottom of your oven, making gobs of smoke. Maybe put some foil with the sides folded upward to catch the drippings.
Great recipe! They rise sky high, be sure to place some foil or cookie sheet underneath your muffin tin as they drippings spill over in your oven and cause smoke.
First time out - no changes to the recipe. However, I would use a muffin tin that had larger spaces (deeper) in order to get a higher "puff" on the pudding. This is very similar to a Swedish recipe that I make in a large frying pan - great breakfast with syrup. I found these are wonderful with a bit of wild honey.
Couldn't be simpler. Used olive oil, just to sizzling. Wonderfully easy.
Worked for me. Ideally you use cast iron pans for Yorkshires. The temperature of the fat is critical and with cheap thin pans the temperature starts to drop with every fill of a cup. By the time you get to the last cup the reaction has changed. Nonetheless it's still a recipe that works and doubles well. There are never enough of these to go around, that much is always guaranteed. And they are great the next day, stuffed with leftovers
OMG, these are awesome! I took the advice of using butter in place of drippings and served it with leftover ribeye topped with peas and gravy. Family was extremely happy.
I have never made Yorkshire pudding before but I love them so I looked for a recipe and based on everyone's reviews, decided to give this one a try. I'm seriously impressed at how perfectly they came out. The only thing the recipe doesn't mention is what the consistency of the batter should be so if you're a newbie like me and you're concerned you're doing it wrong; it should be like 'single cream' according to what I found online. These are certainly going to become a regular addition to our Sunday roast!
I made it and it is very simple. How ever i will now only use 1 tsp of oil or drippings instead of 2. I use bacon fat.
I used canola oil instead of beef drippings as I didn't have any. Turned out to be the best Yorkshire pudding I have ever made!
These were the best I’ve ever made. The recipe is so easy to put together, super happy with them. It made 6 large Yorkshire’s, which is perfect for us!
I made a traditional British dinner for Christmas Eve and this is the one thing that I wanted perfect. When I took them out of the oven, they were high and beautiful just like the picture, but then they dropped. Everyone thought they were delicious though. I have to figure out what I did wrong.
I tripled the recipe and got 6 Texas muffin sized and 12 reg muffin sized Yorkshire puddings. Recommend just covering the bottom of the muffin cups with oil. They are delicious, easy to make and they're a big hit with the family.
These did not turn out for me. They totally stuck, I could not get them out! I probably overfilled because oil was leaking out onto the bottom of the oven and smoking. Flavor was good. I think they have the right amount of salt.
This recipe turned out wonderful. Yorkshire pudding is an old family favorite and was always complicated to get right. This was perfect and tasted as good as any I have had.
i made these new years day to go with prime rib. I killed it. the recipe is great everyone loved my yorkshire pudding. Thanks
The recipe turned out perfectly! I made it as the recipe directed, but mom taught me to have the ingredients at room temperature which I did. I would have thought the “fluffed up”eggs put in the frig would have fallen! Zoe Carlson Sunset SC
It was simple and excellent. Never made or tasted Yorkshire Pudding but I’ll be making it again.
This is our go-to recipe when we have a beef roast! Tradition says you have to have Yorkshire Pudding.
