14 Reviews of Fantastic Never-Fail Pan Yorkshire Pudding

From: Chabear01

On Jul 16, 2006

Kitz, made this up to go with my roast tonight for dinner. Now I normally love Yorkshire pudding anyway, but these are far and above most recipe's they are so very nice and fluffy and light. I did use the dripping from my roast to make these, and that adds so much flavor to these. I will be eating the leftover pudding tomarrow for cold. Thank you for this keeper recipe.

From: Manami

On Oct 6, 2006

Hi Kitz, we made this for a new idea that they are trying to develop here at the home. We are planning on converting an extra dining room into a high-scale restaurant type DR. It is going to be for "special" residents, staff and "outsiders" such as family members and Dr's. Have no idea about the other details, but they should pay a king's ransom for your wonderful Yorkshire Pudding! It was really very good and tasted like I was back in Cuba at one of my mother's dinner parties. Made them just like the recipe said and included beef drippings. Thanks again for the memories and good food, Diane

From: Sharon777

On Dec 25, 2007

Terrific recipe. I made them in individual muffin cups. Very showy and impressive to bring to the table. My guests loved them.

From: Chef #267323

On Mar 1, 2009

From: kiwidutch

On Jul 10, 2006

I really don't know if I did this right at all... I grew up in a Dutch household on a sheep station in New Zealand so had no problems with the roast lamb LOL, I'd heard of Yorkshire pudding, I always assumed that this was the dessert that you had after the roast LOL !! whoo was I wrong there Ok, I had a go.... I followed the instruction to the letter: didn't have lard so used vegetable oil. I have normal sized muffin pans so used that and ended up with a puffed up cake-y things that was more or less a cross bewteen an omlette and a pancake ? It was quite dry and didn't taste of much. I have no idea how it should have tasted, but I am sad to say that we and our dutch guests didn't really take to this. I am off to Bristol, England for a long weekend in a few weeks so will look for this and if they have it there will try the real thing to see if I did things right. Sadly in the meantime we are not converted to this particular english food so I have to give 3 stars. Thanks for the learning experience

From: heather in Ont,

On Dec 23, 2008

These are amazing - light and fluffy and they tasted great. I followed the recipe making sure the ingredients were at room temperature. I made these in a 12 cup muffin tin and baked them for 30 minutes. I served this with Kittencal's recipe for Prime Rib Kittencal's Perfect Prime Rib Roast Beef. I know this will be the recipe of choice next time I make them. Thanks for posting Kittencal.

From: PrairieHarpy

On Jan 20, 2008

This was a terrific recipe. I think I prefer to do them individually in muffin tins, so next time I will... but I'll use this same recipe. I wasn't very good at guaging when to take them out of the oven in this one-big-pan format.

From: Snoopy Chef

On Dec 29, 2008

Excellent! I failed at popovers on a trial run a week before Christmas with a recipe I found somewhere else, and Kittencal suggested I try her recipe. Turned out my oven was just WAY too hot, so I knocked the temp down to 375 and really made sure everything was at room temperature. Delicious. Thank you Kittencal!

From: Dienia B.

On Jul 14, 2006

great stuff kitten.dee

From: Dreamer in Ontario

On May 5, 2008

Great recipe. The pudding puffed up beautifully and tasted delicious. I think that next time I'll make them in individual muffins cups, though. Everyone seems to prefer the outside pieces.