Yorkshire pudding is a traditional British dish known for its crisp, golden exterior and soft, airy center. While it’s usually baked in a very hot oven, an air fryer can produce excellent results with less time, less heat loss, and more consistent puffing. This recipe is designed specifically for air fryers, accounting for airflow, smaller cooking space, and rapid heat circulation.
Ingredients (Makes 6–8 puddings)
- 120 g (1 cup) plain flour (all-purpose flour)
- 3 large eggs, at room temperature
- 240 ml (1 cup) whole milk, at room temperature
- ½ teaspoon fine salt
- 4–6 teaspoons high-smoke-point oil (vegetable, sunflower, rapeseed, or beef dripping)
Equipment
- Air fryer (basket or drawer style)
- Metal muffin tin or individual heatproof metal or silicone pudding moulds that fit inside the air fryer
- Mixing bowl
- Whisk or fork
- Jug or measuring cup with a spout
Step 1: Prepare the Batter
- Place the flour and salt into a mixing bowl and stir to combine.
- Crack in the eggs and begin whisking, slowly incorporating the flour.
- Gradually pour in the milk while whisking to avoid lumps.
- Continue whisking until the batter is smooth and slightly thinner than pancake batter, similar to pouring cream.
Rest the batter for at least 20 minutes at room temperature. This allows the flour to fully hydrate and helps create better rise and texture. The batter can rest for up to 4 hours if covered.
Step 2: Preheat the Air Fryer and Oil
- Place the empty muffin tin or moulds into the air fryer basket.
- Add ½ to 1 teaspoon of oil to each cup.
- Preheat the air fryer to 200°C / 390°F for 5–7 minutes.
The oil must be extremely hot before the batter is added. This sudden heat is essential for creating steam, which makes the puddings rise.
Step 3: Fill the Moulds
- Carefully remove the hot tin from the air fryer (use oven gloves).
- Quickly pour the batter into each cup, filling them no more than halfway.
- Immediately return the tin to the air fryer to avoid heat loss.
Work quickly and confidently. Hesitation lets the oil cool, which reduces rise.
Step 4: Cook the Yorkshire Puddings
- Cook at 200°C / 390°F for 10–14 minutes.
- Do not open the air fryer during the first 8 minutes. Opening it too early can cause the puddings to collapse.
- The puddings are done when they are tall, well-risen, deep golden brown, and crisp around the edges.
If needed, cook for an additional 1–2 minutes to deepen the color.
Step 5: Serve Immediately
Remove the Yorkshire puddings from the tin and serve straight away. They are best enjoyed hot, when the contrast between crisp exterior and soft interior is strongest.
Tips for Success
- Room-temperature ingredients help the batter rise more evenly.
- Metal tins usually give the best rise, but silicone works well if preheated thoroughly.
- Avoid overcrowding the air fryer—good airflow is essential.
- Smaller puddings rise more reliably than one large pudding in an air fryer.
Variations
- Herb Yorkshire Puddings: Add finely chopped rosemary or thyme to the batter.
- Black Pepper Puddings: Add ¼ teaspoon freshly ground black pepper.
- Savory Filled Puddings: Serve with sausages, roast beef, mushroom gravy, or caramelized onions.
- Sweet Version: Omit salt, bake as directed, and serve with fruit, honey, or custard.
Storage and Reheating
Yorkshire puddings are best eaten fresh, but leftovers can be cooled, frozen, and reheated.
To reheat, place in the air fryer at 180°C / 350°F for 3–4 minutes until crisp again.
