Love a yorkie! 11 Nov 2002 I also love to eat Yorkshire puddings with sausages – kind of like deconstructed toad in the hole, only quicker and easier! I think I have tried about a hundred different recipes too, but they never come out looking as good as these! I have tried several yorkie recipes here and this is by far the best yet. Counter-intuitive I know, but if you use self-raising flour, they will fall flat whereas if you use plain flour, they will rise beautifully. 100s of experiments later and I am super happy with the results… my Easy Peasy Yorkshire Puddings always rise beautifully with a perfect deep hole in the middle (ready to fill with gravy!) Interesting observation – I would definitely agree with that observation when it comes to your typical pub Yorkshire pudding – or frozen ones from the supermarket for that matter, but that is definitely not the case with my yorkies – they are not at all dry! 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). -  They are light and fluffy and did not fall when taken out of the oven. Do let me know how you get on. I followed some advice from other reviewers and let my eggs and milk go to room temperature. ), then yes you can reheat them. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. We did have Yorkshire puddings growing up and they were wonderful… in taste… though a bit of a hit and miss affair when it came to shape – often a bit on the flat side, or inexplicably domed in the middle. These were perfect and melt-in-your mouth. Here is recipe I came up with while cooking roast beef dinner. Thank you so much for this lovely comment. Set aside. Thanks for sharing! Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk). What a treat. Will definitely be trying your recipe next time we have roast beef. Bake for 30 to 35 minutes in the preheated oven. So I begin doing my own experiments… a little less flour here, a little more egg there – even down to how much oil is needed in the tray and whether or not to ‘rest’ the batter. Well of course you can (Aunt Bessie could have told you that!). 160 calories; protein 5.6g 11% DV; carbohydrates 17.9g 6% DV; fat 7.2g 11% DV; cholesterol 65.3mg 22% DV; sodium 40.4mg 2% DV. The only thing my boyfriend and I found wrong with the finished product was the very dominant taste of egg. Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature. EXCELLENT RECIPE WILL MAKE AGAIN AND SCRATCH MY OTHER METHOD - THANKS MIRANDA KLEIN. 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. (The holes in a Yorkshire pudding tin are just too wide to get that classic puffed up Yorkshire pudding with a really deep hole.). Well, I think they are – they are certainly the best I’ve eaten and I’ve had a lot in my life! Work perfectly. Tasted great, light and fluffy. I promise you these photos here are made to the exact recipe I use and they always come out exactly like this. Yorkshire puddings go brilliantly with Roast Pork and Crackling, classic Roast Chicken, tender Roast Lamb and of course, Roast Turkey! Prep: 10 min › Cook: 30 min › Ready in: 40 min Preheat oven to 190 C / Gas 5. 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. I have used the same recipe for many years, but read all the reviews so decided to give this one a try. Totally sky high yorkies. and cover the bowl with a clean tea towel, then set aside. Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. OK, so unusually for a Brit with at least a vague claim to some Yorkshire heritage (my grandparents lived near Harrogate), this is not my family recipe handed down through the ages, but instead the result of some serious experiments. The batter was put in for the last 25-30 minutes if I remember correctly and yes the batter was always allowed to rest. ANYWAYS I TRIED THIS RECEPIE AND LIKED IT BETTER THAN WHAT I HAVE BEEN USING AND IT TURNED OUT GREAT. Set aside. Just pop them in a preheated oven set to 220C (200C fan / gas mark 7 / 425F) for 10 – 15 minutes until piping hot. The only thing my boyfriend and I found wrong with the finished product was the very dominant taste of egg. Are they the perfect Yorkshire pudding? My family loved them. NEVER EVER use self-raising flour (US – self-rising flour) in Yorkshire puddings. Even better – you can reheat them straight from frozen! I do not like eggs and these puddings are not eggy at all (imo). This was wonderful and so easy. Hi and welcome to Easy Peasy Foodie! Other than that, a great recipe. *This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance! Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. They are really easy peasy to make (would you expect any less of me?) It gave them the wonderful flavor of using traditional beef drippings! It’s a really great tin for Yorkshire puddings – delivering perfect puffed up, deep holed Yorkshire puddings every time – well, if you follow my recipe and tips too, that is! They are some damn good looking yorkshires!! 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 did make a change though, I wanted to use beef drippings and didnt have any.