25 min


2 large eggs
1/2 cup Meadow Fresh Original Milk (125ml)
2/3 cup plain flour (100g)
1 Tbsp water
1/4 tsp salt
2 1/2 tsp rice bran oil or sunflower oil



Place eggs, milk, flour, water and salt in a large jug. Beat with an electric mixer until smooth. Leave at room temperature to rest for 30 minutes.

Meanwhile, preheat oven to 220ºC fan bake. Divide oil between 10 holes of a 12-hole muffin tin. Place in oven to heat up for 10 minutes.

Pour Yorkshire pudding batter evenly into the 10 muffin tin holes. Bake for 13-14 minutes, until golden and crispy. Remove from oven and serve immediately (see serving suggestion below).

• Make sure you preheat your muffin tin and oil. The Yorkshire puddings will rise better and be more evenly shaped!
• Resting the batter also helps to create taller puddings, and enhances the flavour.
• For even more flavour, replace the oil with melted beef dripping (you can increase the quantity slightly).
• Yorkshire puddings lose heat quickly - serve them immediately, with plenty of gravy!