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Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."

Source: The Martha Stewart Show, Episode 7059



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How would you rate this recipe?
  • MS10028475
    31 DEC, 2018
    I've made Yorkshire Pudding with several other recipes over the years without great success either too greasy, gluppy, done on top but not in the center etc. I tried this one but instead of placing the batter in the roasting pan, I used a muffin tin -- they were exquisite! Everyone raved about them, brown on top with a custard like center, wonderful savory flavor without being greasy. The trick is to butter the muffin tin so they are easily removed. Follow the recipe exactly except place about 1/2 teaspoon of roast drippings in each muffin cup before adding the batter. Fill each cup almost to the top -- they will puff up beautifully. When removing the muffin tin, pierce each pudding so that it releases the internal steam. Be sure your oven's temperature is accurate.
  • trishacoopers5
    24 DEC, 2018
    Delicious Yorkshire Pudding!

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