Air Fryer Yorkshire Puddings

Tall, crisp Yorkshire puddings in the air fryer. Why the oil has to be hot before the batter goes in, and how to get a crisp base.

Prep

5 min

Cook

25 min

Total

30 min

Serves

4

Ingredients

• 2 eggs
• 70g plain flour
• 100ml milk
• A pinch of salt
• 4 tsp vegetable oil (1 tsp per tin)

Method

1. Whisk the eggs, flour, milk and salt into a smooth batter. Rest it for 30 minutes if you can.
2. Put a teaspoon of oil in each of four small air-fryer-safe tins.
3. Heat the tins of oil in the air fryer at 200°C (390°F) for 5-10 minutes, until the oil is very hot.
4. Working quickly, pour the batter into the hot tins until each is about half full.
5. Air fry at 200°C (390°F) for 12-15 minutes, until tall, deep golden and crisp.
6. For a crisper base, turn them out of the tins for the last 2-3 minutes.

Notes

• The oil must be properly hot before the batter goes in. That sudden blast of heat is what makes them rise; lukewarm oil gives you flat, greasy puddings.
• Work fast once the drawer is open. The tins lose heat quickly.
• Resting the batter helps them rise higher, but a just-mixed batter still works.
• Use small tins that leave space round each one. Air needs to get round them for the sides to crisp.
• Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.

Watch it

More Air Fryer Desserts

• Air Fryer Apple Crumble50 min · serves 4
• Air Fryer Banana Bread45 min · serves 8
• Air Fryer Bread and Butter Pudding60 min · serves 6
• Air Fryer Brownies31 min · serves 9
• Air Fryer Chocolate Chip Cookies21 min · serves 18
• Air Fryer Chocolate Lava Cakes33 min · serves 4

Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.

Recipe source: Method corroborated across published air-fryer Yorkshire pudding recipes: Supergolden Bakes, Lovefood (recipe courtesy of Wren Kitchens), Ocado and Morphy Richards. A batter of eggs, plain flour, milk and a pinch of salt, ideally rested; a little oil in each small tin heated in the air fryer at 200°C (390°F) for 5-10 minutes until very hot; batter poured in about halfway; then air fried at 200°C (390°F) for about 12-15 minutes until risen and deep golden. Some sources turn them for the last few minutes to crisp the base.