These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.

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  • In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.

  • Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

Nutrition Facts

475.4 calories; 5.6 g protein; 17.9 g carbohydrates; 102.9 mg cholesterol; 487.5 mg sodium. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2004
Great - Easy recipe. Couple of tips: after filling tins with drippings or oil heat tin in oven until very hot (5-7 mins.) then remove from oven and fill with batter. I used regular sized muffin tins and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me or use a large muffin size tin.:) Read More
(128)

Most helpful critical review

Rating: 2 stars
09/02/2007
Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt! Read More
(94)
83 Ratings
  • 5 star values: 54
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/30/2004
Great - Easy recipe. Couple of tips: after filling tins with drippings or oil heat tin in oven until very hot (5-7 mins.) then remove from oven and fill with batter. I used regular sized muffin tins and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me or use a large muffin size tin.:) Read More
(128)
Rating: 5 stars
08/30/2004
Great - Easy recipe. Couple of tips: after filling tins with drippings or oil heat tin in oven until very hot (5-7 mins.) then remove from oven and fill with batter. I used regular sized muffin tins and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me or use a large muffin size tin.:) Read More
(128)
Rating: 2 stars
09/02/2007
Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt! Read More
(94)
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Rating: 5 stars
12/01/2006
Yum these are good! I love Yorkshire pudding but this was my first time trying to make it. Turned out very nice. Instead of a 6-muffin tin I used a 12-muffin tin (smaller muffins than the 6-pan) and had batter to fill 8 of the cups to 3/4. Also I used bacon grease and butter instead of beef drippings (just enough to cover the bottom of the tins). I noticed the bacon grease was smoking a bit so I moved the tray to the middle rack - no problems after that. Followed the other directions exactly with no substitutions. The Yorkies rose to 2x their height and were perfectly golden and yummy. Will definitely make again! Some tips: 1) the tray needs to be very very hot! Keep it in the oven for 5-7 min as recommended. 2) make the batter and let it sit for a bit while the oven preheats. 3) fill the tins as quickly as possible and pop back in the oven. Read More
(45)
Rating: 4 stars
12/28/2008
I have watched the Martha Stewart special on comcast on demand where she makes yorkies about 10 times (no exaggeration) and I've made them before and learned from my mistakes so I have some handy tips. First make sure to mix your batter about half hour before baking so it isn't cold. Second mix very well until it is smooth and add milk (I used half and half) just until it's a smooth consistency. I didn't need all of the milk. Third preheat your muffin tin until it's HOT. Add just enough drippings to cover the bottom. I have a very hot oven so I baked the yorkies for 10 minutes at 450 then 10 minutes at 350. They rose SKY HIGH and the texture was perfect. Very light and tasty complimented my prime rib very well. Read More
(33)
Rating: 4 stars
09/29/2006
This was a pretty good recipe but needed a bit of tweeking which is why I gave it four stars. I found that you needed to cook it only 10 minutes more at 350 or they got way overdone. If you are using melted butter instead of drippings I would reccomend omitting the salt. Overall very tasty and easy recipe to follow. Read More
(17)
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Rating: 5 stars
03/13/2011
Doubled recipe which made 12.Saved the grease from the roast for gravy. Put 1 tsp. canola oil into each muffin tin and heated in 450 degree oven for 5 mins. Then quickly poured in batter. Took out 5 mins early because it was really browning but I should have cooked a little longer there were a few that were a little wet. Overall excellent and tasty. Will use this recipe everytime we have roast beef. UPDATE: first time I have used the drippings from the roast and I tried using the convection setting for the oven and the yorkshires were the highest and the best ever!!! Was it the drippings or the convection method that made then rise higher?? Also cooked way faster this way. 18mins or so. Update:cooked them on lowest rack setting down with 8 mins left and nice and crispy!! Thanks Michele Cambridge Ontario Read More
(15)
Rating: 5 stars
05/07/2005
Excellent. I didn't have any beef drippings (I've never cooked a roast big enough to get a whole cup from!) but butter worked just as well! Read More
(13)
Rating: 4 stars
10/01/2010
it defintly smells good and tasted good too however its too oily.. i don't have beef drippings so i used regular vegetable oil but its too oily when it done.. i would suggest place about 1 teaspoon of beef drippings or vegetables oil into each cup as well and the second half 15 minutes for baking bascially... no need to bake that long until its golden brown thats good enough.. i love it but too bad... my husband doesn't like it.. Read More
(7)
Rating: 5 stars
01/04/2007
I loved the individual servings. I also heated the drippings in the muffin tin before I added the batter. They were perfect. They remained puffy even after they cooled. I will never go back to putting the batter in one pie plate again. Excellent recipe. Read More
(7)