Air Fryer Recipe
Yorkshire Pudding
Yorkshire pudding is a classic British favourite, with crisp edges and a light, fluffy middle, and it’s straightforward to make in an air fryer.
Ingredients
- 140g plain flour
- 4 medium eggs
- 200ml milk
- Sunflower or vegetable oil
- A pinch of salt
Method
- Crack the eggs into a mixing bowl and whisk them until well combined.
- Gradually add the flour and a pinch of salt, mixing until the batter is smooth.
- Slowly pour in the milk, whisking until smooth and free of lumps.
- Leave the batter to rest for about 30 minutes.
- Preheat the air fryer to 200°C for about 5 minutes.
- Add a teaspoon of oil to each mould or section of the muffin tin.
- Heat the moulds in the air fryer for about 3 minutes, until the oil is hot.
- Carefully pour the batter into the hot oil in the moulds, filling each one about halfway.
- Air fry the Yorkshire puddings for about 15-20 minutes, until risen and golden brown.
- Carefully remove the puddings and serve immediately.
Why this works in an air fryer
Resting hydrates the flour so the batter stretches instead of tearing, while very hot oil sets the outside instantly. The air fryer’s strong convection drives rapid steam expansion, lifting the puddings; eggs then coagulate to hold the hollow structure. Half-filled moulds leave room for that rise.
Equipment notes
Assumes a 5-6 litre basket air fryer using a metal 6-hole muffin tin or individual metal pudding moulds; silicone heats more slowly and may need 2-3 extra minutes. In a single-drawer model, cook one tin centred with space around it. In dual-zone models, use one drawer where possible, or swap drawers halfway if cooking two batches as zones often heat unevenly.
Common pitfalls
- Puddings rise then collapse into doughy cups: the oil or mould was not hot enough, or the drawer was opened early; preheat the oiled tin until shimmering and avoid opening for at least 14 minutes.
- Dark tops with pale, soft sides: the moulds are too close to the heating element or too deep in the basket; lower the temperature to 190°C for the last 5 minutes or use shallower metal moulds.
- Flat, dense puddings with no hollow centre: the batter is too thick or under-rested; it should pour like single cream, so whisk in a splash more milk and rest for the full 30 minutes.
- Batter sticks and tears on removal: too little oil or cold moulds; use a full teaspoon per hole and heat the fat in the moulds before pouring, then loosen with a thin palette knife.
Variations & substitutions
- Use beef dripping instead of vegetable oil for a more traditional flavour; it browns well but smokes sooner, so keep the air fryer clean and well ventilated.
- Swap up to half the milk for water for a crisper, lighter shell; the puddings may brown slightly less because there is less milk sugar.
- Add a pinch of mustard powder or finely chopped rosemary to the flour; dry seasonings are safest as wet additions can weigh down the rise.
- For mini Yorkshire puddings, use smaller metal moulds and start checking from 10-12 minutes as the lower batter volume sets faster.
Storage & reheating
Keep cooled Yorkshire puddings in an airtight container in the fridge for up to 2 days, then reheat in the air fryer at 180°C for 3-5 minutes until crisp and hot.
Nutrition
Calories: 250
