Comments on: British Yorkshire Pudding Recipe

By: Mike

Mike — Thu, 26 Apr 2007 00:55:21 +0000

After living in the UK for the past year, and having these almost every Sunday or when at the Toby Carvery. So thought I’d give this recipe a go. Work great and taste great. thanks

By: Don

Don — Sun, 08 Apr 2007 19:02:05 +0000

My Mum was a Brit and her Yorkshires ( and mine ) rise enormously and never flop!

Her secret…..put spitting hot drippings from the roast into the bottom of the pans, pour in the mixture and they will be huge.

By: Sharon

Sharon — Sun, 08 Apr 2007 12:14:34 +0000

Linda in Colorado…
Just a suggestion, however, I would find a wonderful chef out there and call to see if he/she would have any ideas, that may help… I am from Pa and I was just introduced to the pudding from a friend at work… it is now on my table every holiday!!!
Good Luck!

By: Sonya

Sonya — Sun, 01 Apr 2007 00:13:37 +0000

My English friend insists his father use to bake the yorkshire pudding in the pan WITH the meat. I’m not having much luck with finding this method online. Ever hear of this? I need the method explained to me.

By: joanne

joanne — Thu, 29 Mar 2007 13:18:25 +0000

that was supposed to say till the tins smoke about ten mins

By: joanne

joanne — Thu, 29 Mar 2007 13:10:51 +0000

The perfect yorkshire puddings everytime.
I got this recepie from a celebrity chef (not personally)it works everytime
use a cup any size, fill it with plain flour, then use the same cup and fill with eggs, then use the same cup and fill with half milk and half water then add a dash of salt and a dash of malt vinegar and whisk by hand, please make sure you fill the cup with the exact same amount of each ingredient. This recipe works by volume and not measuremants.
I make my mixture in the morning, the more in advance you make them the better. Fill tins with little lard put in oven 220c till they some about tin mins then cook for 30 mins small ones 35 mins large ones at 200c do not open the oven at all till cooking time as finished. AND ENJOY

By: yorkshire man

yorkshire man — Mon, 19 Mar 2007 14:15:34 +0000

you lot are evil…lol…a yorkshire pudding should be ate with gravy,meat and veg.
like we do in yorkshire.
nice to see there ate all over the world tho.
i can’t have the full sunday dinner with out them.

thanks roders

By: Linda

Linda — Tue, 06 Mar 2007 21:18:10 +0000

Hello
My husband is English and we recently moved from San Francisco to Denver Colorado.
I have always made our Yorkshire with great sucess in California, but moving to the Mountains I have not yet been able to find the proper combinations to make a lovely Yorkshire. Either they puff but are way to firm, or they don’t puff and have the right texture..
Any suggestions on altering the recipes to make it right for High Altitude cooking..

Going to try your’s now and see what happends..
Linda

By: Holly

Holly — Tue, 06 Mar 2007 20:29:44 +0000

I have been making Perfect Yorkshires for years using instead of lard try my trick peanut oil. Has a very high smoking point. Another thing, make sure to prepair the mixture ahead of time so that when its time to cook them the batter is at room temp.

By: john tetlow

john tetlow — Sun, 25 Feb 2007 23:36:53 +0000

am from newcastle upon tyne uk home sick living in tx usa missing me yorkshires goin to try your recipe hope it works will let you know

By: Jennifer Sluiter

Jennifer Sluiter — Sun, 25 Feb 2007 03:01:53 +0000

Ensure that your milk and eggs are room temperature. I tried and faied to make Yorkshire pud for 10 years (mum never taught me to cook), but when I tried to make the batter early, and let it warm up to room temperature, I found it worked every time.

If the batter is too cold, the fat in your pan will cool too much, and the puddings will not rise. Also, let your pan get really, smoking hot.

By: peter

peter — Mon, 29 Jan 2007 10:36:35 +0000

very good . I like europeanfood very much.

By: Dave Marsh

Dave Marsh — Fri, 26 Jan 2007 07:08:14 +0000

I am a Yorkshireman and brought up with the Yorkshire Pudding. To get them to rise poperly leave the pudding mixture in a refrigerator for one hour befor putting into the very hot pudding tin after giving it a good beating and do not fill the tin greater than a quarter high.

By: Bradwall

Bradwall — Sun, 14 Jan 2007 14:27:15 +0000

Raisins or currants and even nutmeg in Yorkshire Puddings ….do you have them with custard ??? No No NO

By: Ian

Ian — Sun, 14 Jan 2007 03:04:37 +0000

I live in the USA, Utah to be specific and have tried numerous Yorkshire pudding recipes, but I’m still at a loss. I was hoping that this version would work too, but all I get is Muffins! Like American Popovers . I’m totally bummed! I didn’t over fill the tray. A friend of mine said to add water – didn’t work !! Ah well – time to but the premade Yorksire puds and have them sent to me !! LOL. Thanks for your helpful tips though.

By: Jessie

Jessie — Mon, 08 Jan 2007 23:49:00 +0000

Wow, that was my first yorkshire pudding. Thanks for the recipe.

By: oli draper

oli draper — Mon, 25 Dec 2006 15:32:46 +0000

just had my christmas dinner ( i am in england ) used ur recepie they were lovely

By: Lee

Lee — Thu, 30 Nov 2006 14:21:14 +0000

Fresh ground nutmeg on the top after you’ve poured the batter into the tin. Improves them no end.

By: John

John — Mon, 23 Oct 2006 16:40:22 +0000

Mistakes were mine, but the results were good!Â The puddings were a little on the heavier side, but I think that’s due to overfilling the tins (about 3/4s of the way) so when the puddings rose they had absolutely no support and sank back to the size they should have been – which with less batter would have been perfect, I think

By: draining the world’s beer supply one pint at a time » Yorkshire Puddings!

Mon, 23 Oct 2006 16:37:36 +0000

[...] After a momentary panic of “I can’t remember the ratios!” I found a recipe specifically for American ingredientsÂ .Â Whilst I forgot to take pictures, the results were…. [...]