I tried this as my usual recipe has caused my puds to be known as Yorkshire Pancakes as they never rise. But these rose a treat. I will definitely use this recipe in future. My only reason for not giving five stars is because the instructions don't tell you that you absolutely have to heat the oil first. But that aside, this recipe is a keeper.

Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt!

These were a little bit more dense than I'm used to, but they were pretty good - not as good as my mum's, of course! -but I would make them again. Thanks!

I've never had yorkshire pudding before trying this recipe. It looks rather impressive after cooking the way it rises up over the baking cups.

This was so easy to make, and the best I have ever tasted!! I did use a bit of melted butter in each muffin cup (heated for 5 minutes)instead of the drippings, used a 12 cup muffin tin. Gotta try these, they were awesome!!

I loved the individual servings. I also heated the drippings in the muffin tin before I added the batter. They were perfect. They remained puffy even after they cooled. I will never go back to putting the batter in one pie plate again. Excellent recipe.

Last year, I rated this recipe 5 stars b/c of presentation. This year, I'm changing it to 4 stars. If you prepare this using all the beef drippings, it makes a MESS in your oven. So, it's best to have a catch try beneath the muffin pan to catch all the over-flowing fluids. I still LOVE the presentation / taste of this recipe. However, I believe the quantities of the ingredients are inaccurate. This recipe needs adjusting to receive the coveted 5-stars.

kids loved this and the hubby wants it for most meals now. thank you so much.

excellent. my family loved it and they are not easy to please. next time i will grease the entire muffin pan before baking.

Yum, these are good! I love Yorkshire pudding but this was my first time trying to make it. Turned out very nice. Instead of a 6-muffin tin, I used a 12-muffin tin (smaller muffins than the 6-pan) and had batter to fill 8 of the cups to 3/4. Also, I used bacon grease and butter instead of beef drippings (just enough to cover the bottom of the tins). I noticed the bacon grease was smoking a bit so I moved the tray to the middle rack - no problems after that. Followed the other directions exactly with no substitutions. The Yorkies rose to 2x their height and were perfectly golden and yummy. Will definitely make again! Some tips: 1) the tray needs to be very very hot! Keep it in the oven for 5-7 min as recommended. 2) make the batter and let it sit for a bit while the oven preheats. 3) fill the tins as quickly as possible and pop back in the oven.

these are not usually simple to make but I was pleasantly surprised at the success of this recipe..I did, however, heat up the muffin tins in the oven first...it's supposed to help them rise!

Unfortunately I tried to alter this recipe and ended up with a smoky oven and kitchen. I put 1 tbsp of bacon grease in the muffin cups (bacon grease is what I normally use - but probably 1/2 tbsp less) and then put it in the oven to get really hot before putting in the batter. It was really delicious but the grease was all over the oven and I expected the smoke detector to go off at any point. That wouldn't have impressed the guests.

Mine didn't puff at all. I must have done something wrong. Not at all like I remember they should be.

This was a pretty good recipe but needed a bit of tweeking, which is why I gave it four stars. I found that you needed to cook it only 10 minutes more at 350 or they got way overdone. If you are using melted butter instead of drippings, I would reccomend omitting the salt. Overall very tasty and easy recipe to follow.

Doubled recipe which made 12.Saved the grease from the roast for gravy. Put 1 tsp. canola oil into each muffin tin and heated in 450 degree oven for 5 mins. Then quickly poured in batter. Took out 5 mins early because it was really browning but I should have cooked a little longer, there were a few that were a little wet. Overall, excellent and tasty. Will use this recipe everytime we have roast beef. Thanks, Michele, Cambridge, Ontario

Oh my gosh! After about 3 or 4 glasses of wine I forgot my dinner and ate 3 of these smothered with more butter and honey! They were so good, next time I will try with a little cinnamon and sugar for breakfast. So easy, So good and satisfying!!! Thanks so much for sharing this special recipe. I'm going for another glass of wine and a 'Yorkie"!