Step 8: Enjoy!

Picture of Enjoy!
Just look how awesome they are!   I love these tiny ones because there's more crispy outside bits to them.

Now look at the second picture!  That's where the magic lives - in those deep, golden nooks and crannies. 

The only drawback to these mini Yorkshire puddings is that I consume at least twice as much of them as I would in their larger form.  Not that that's really a complaint. . .

Try them out and see!

I have only one failed attempt at Yorkshire puddings under my belt, but your Instructable has inspired me to try again. After reading it, I think I failed by not adding the batter to hot-enough muffin cups, resulting in, like you said, the batter absorbing the oil, rather than cooking off right away. Will give it another go, thanks!
Just wondering, why must we heat the oil until it is smoking? D: lol. And also, does this work well without the little paper muffin cups? Scrubbing pans is nawt fun. Not at all.
scoochmaroo (author)  ms.goody2shoez5 years ago
The hotter the oil, the lighter the puddings will turn out. With oil that isn't hot enough, it will seep into the batter and leave you with a heavy, oily finished pudding. The amount of oil you use also creates a sort of non-stick surface, which makes clean-up much easier. I wouldn't try it with the papers.
Agreed. I make my pudding using the drippings from a rib roast. (That's how I don't eat too much, I only make them when I do a roast beef.)

I can't wait to try minis! I should make a trip to the butcher shop :)
Thanks for the quick reply! (: I just realized I'm all out of milk, but I'll try it with water and see how it comes out. Thanks again for the instructable.
abhishek7275 years ago
Can you make these in a microwave oven? I do not have an oven and these look delicious. What settings should I use?
if you know how you could probably build a 2 stage brick oven with somthing to blow large amounts of air into the fire to increase the temperature. you'll need an electric thermometer handy though
 These will not work in a microwave.
BigAl675 years ago
Excellent Instructable!  Very nice indeed!  Cheers.
ti_jean_545 years ago
My MA used to swear it was her cast iron muffin pan that made the best ones.She told us if we did not have heavy pan like that to use every other muffin opening as that would help them rise better.
My mom got recipe from Wondra Flour about mid 60's.

My Family makes hundreds of these for family parties.We get as many of us
together as needed and One person keeps pan hot, one mixes, one takes them out with sharp knife stick into side and lift straight up,place on side to cool with slit up.We slit them to let steam out so we can freeze them.
We make Hundreds for guests to fill as liked.Put out lot of choices to fill,spread on,Some even make make small sandwiches
When we go to reheat night of Party .They are made in batches as needed.take out of freezer bag ,place in clean brown grocery bag,before closing bag sprinkle lightly with water,just small amount.Place in oven any temp other things are cooking for party(keep under 400 degrees and all right) till warm.We use towel
around to keep hot on table.Does Not Last Long.
My mom got recipe from Wondra Flour about mid 60's.
 I make some and They are amazing good! Thanks
nywvblue5 years ago
 As someone who was raised on a Sunday roast with Yorkshire Pudding, these mini variations ("Yorkies" -- perfect!) are stellar. Thank you for the wonderful instructable and bringing an English favorite to more tables!
jillybeeen5 years ago
I've made it a few times. Traditionally you use the oils/juices off a roast that you're having with the meal. It's absolutely de-lish! 
doug1235 years ago
can you make this as one giant yorkshire pudding
brie.oberle5 years ago
I f you want your puddings even crispier, you can poke them gently with a skewer during the last five minutes of cooking.  This allows the steam to escape and lets the inside become crisp and less pudding-y.
 doesn't having a non-"pudding-y" pudding defeat the purpose of a pudding in the first place?

 I agree, though having a non-pudding-y popover is generally desirable.  Personally, I love the pudding-like inside, but my Dad (and many Americans I know) dislikes the "squishy" texture of the un-poked puddings.  
great instructable