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I already got my answer ” I think “, but I too was confused by how many eggs to use if doubled. Maybe you could just word it that way? Believe it or not, some of us might be nervous as it is about making this..the egg confusion could make them miss out on this Amazing recipe. 5 eggs if doubled, right??
Correct, Christine: if doubling, use 5 eggs, not 4. :)
Delicious and easy! Made as directed. Perfect.
Just like my Scottish mom made. Huge puffy and crisp. Important to have really hot grease from the meat. Everyone loved it with the rib roast for a family dinner.
It came out really nice first time . I removed most of the drippings From the pan used and than poured it over the remaining drippings. Fantastic
So if doubling recipe, use 5 eggs? or 3?
Hi, Kathleen! I believe you should use 5 eggs. Enjoy!
Can I use truffle oil instead of dripping?
Hi, Cindy! We haven’t tried it that way, so I can’t say for certain how it would turnout. If you decide to give it whirl please let us know how it turned out.
Thanks for the recipe…I tried it for the first time tonight..in half the muffin pan, I used butter, the other half, tallow.
Results on both sides were similar, and I had to remove burned butter and be more careful to watch it on the second try.
They came out like flatish muffins…were very browned all around…not puffy, but they were quite crispy on the outside, soft and creamy on the inside…and tasted great…but they didn’t build walls on the side…any suggestions?? Thanks,
I prepare my batter in the morning and its rests all day in the blender. Use a pastry brush to spread a teaspoon of veg oil up the sides of the muffin pan so the batter rises up in the oven. Heat the pan for 5 mins, give the batter a quick blast in the blender then pour the cups 3/4 full. Also, do not use butter either in the batter or in the pans.
Made this 2 times. Flat pancake
Practice makes perfect. The batter should rest at least 30 minutes, if not longer. I put pan in oven with oil and heat until sizzling. Butter burns! Do not open oven until it’s finished! And hopefully your oven is running true to temperature. Don’t give up and give this another try. This is the recipe my grandmother followed and I make it on holidays. Sometimes I have failures but drowning in gravy makes up for it. Good luck!
I make Yorkshire pudding every Christmas Eve, and this is the best ever! I’d never seen the note about resting the batter for at least 30 minutes, and I think that made all the difference – made mine about 4 hours before baking.
My mom also put little chunks of roast beef in this on the bottom, instead of sliced roast beef on the side. Then all you need is GRAVY!!! Lots of good, brown gravy to pour over all the cut-up squares on each plate… yum!
Is the flour in this recipe, self-rising or plain ?
Hi, Judy! Use all-purpose flour for this recipe (not self-rising). Enjoy!
I do not add melted butter but otherwise this is the recipe my English mother taught me! Bacon fat works well too! I only use enough to coat the bottom of the dish.
I forgot to heat the muffin tin with the drippings before pouring in the batter!
But, they turned out nicely regardless and were a wonderful addition to our anniversary dinner of prime rib, mashed potatoes and onion gravy. I’ll remember the other comments about using butter for the times I want to make them again but have something other than a Sunday rib roast to use for the drippings.
I did this using pork tenderloin fat, just as good!!!
From a person of British ancestry my Yorkshire pudding recipe has come down from my English grandmother. Most recipes get it wrong with too many eggs and not enough milk. Your recipe is almost right with 1 cup milk to 2 eggs, however, you do not need the melted butter and 2-4 tablespoons of drippings is way too much. You only need 1 tablespoon to coat the pan otherwise your pudding wil be way to greasy and most importantly drippings need to be heated to they’re spitting hot but not burning when you pour the batter in. In addition, only beat the batter until it’s mixed or the YP will be tough and you need to be flexible with the milk adding more until you get the right consistency of a thinnish pancake batter.
G’sD – Thank you for sharing the details of your grandmother’s recipe – I think I’ll try the recipe both ways and compare outcomes!
Fwiw, adding fat(butter) to the batter will retard the development of gluten – that might account for the caution about overbeating the lower-fat version that you shared.
I just made my First Yorkshire Pudding with your recipe. My whole Family likes it and I’ll Go on with exploriert this Yorkshire thing… btw. I used peanut butter oil with Butter. Worked out :)
My granny made hers with lard and now my mother makes her with vegetable oil, and 1 egg. Both are delicious!!!
This is very similar to the recipe my grandpa gave me years ago. It never fails. I always have the ingredients at room temp, and never open the oven, until it is done. To compensate for the shortage of beef juices I add butter. I love this and every one who sees my results is impressed. Wish I could post a picture…
I literally started to tear up as soon as I tasted this yorkshire pudding! It was like I was instantly transported back in time, sitting around my grandparent’s dining table! My grandpa died when I was almost 7, but I still remember to this day (age 47), how his yp tasted. I have been looking for quite some time, and everything has fallen short…BUT THIS?? THIS IS IT!!! I looked up to the sky and said “I finally did it, Grandpa!”…Thank you from the bottom of my heart, for this surprisingly simple, yet spot on recipe!!
Hey Jodi! I teared up too! Was surprised to read your comment. It was my Mom’s YP to a T! Took me right back to her kitchen with my grandparents. I hope you think of your Grandpa every time you make this!
This recipe turned out to be the best Yorkshire pudding I ever made. I used avocado oil because there wasn’t any drippings. It’s a high heat oil and the puddings rose nicely and got crispy enough that they didn’t fall.