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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.

  • Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.

  • Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

160 calories; 7.2 g total fat; 65 mg cholesterol; 40 mg sodium. 17.9 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (489)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2006
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. Read More
(271)

Most helpful critical review

Rating: 3 stars
09/02/2007
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. Read More
(586)
588 Ratings
  • 5 star values: 390
  • 4 star values: 118
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 31
Rating: 5 stars
04/24/2006
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. Read More
(271)
Rating: 3 stars
09/02/2007
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. Read More
(585)
Rating: 5 stars
04/24/2006
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. Read More
(271)
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Rating: 5 stars
12/12/2005
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. Read More
(186)
Rating: 4 stars
11/27/2009
Coming from England, I have been brought up on Yorkshire pudding and no roast beef dinner could ever be complete with out them. I have used the same recipe for many years, but read all the reviews so decided to give this one a try. These were just as good, as long as you add a pinch of salt (I know we are all trying to cut down on of salt intake, but Yorkshire puddings are not the same without it). The other points I wanted to mention is to make sure your ingredients are at room temperature before you begin and when mixing, make as fluffy as you can, the more air you get into the mixture the better. My Grandma always told me to let the batter sit for a good 20 minutes before putting into the pans. This has always worked well for me. Read More
(121)
Rating: 5 stars
02/12/2008
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 Read More
(102)
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Rating: 5 stars
12/25/2006
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. Read More
(54)
Rating: 5 stars
03/28/2007
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 Read More
(47)
Rating: 5 stars
12/14/2006
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. Read More
(45)
Rating: 4 stars
06/06/2011
Yorkshire Puddings are wonderful. My grandma was and mother is from England. They always make it up at least 2 hour before putting into oven (to allow mixture to become room temp.) and cover the bowl with a clean tea towel, then set aside. I always add a good pinch of salt. Also, right before pouring into muffin pan whip/beat the mixture again using a slotted large spoon or whisk (whipping bubbles in mixture). This should make them rise better. Thanks for sharing! Read More
(43)