Air Fryer Yorkshire Pudding
, Updated Jul 01, 2025
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Follow my Air Fryer Yorkshire Pudding recipe to make PERFECT Yorkshire puddings from scratch in your Air Fryer! Pair with my Air Fryer Roast Beef to enjoy a classic Sunday Roast.
I had never tasted Yorkshire puddings until I moved to the United Kingdom (this was a lifetime ago). I didn’t even quite know what they were exactly.
But once I was introduced to Yorkshire puddings I immediately understood why everyone loves them so much. They are absolutely iconic in the UK and no Sunday dinner would be complete without them.
What is a Yorkshire Pudding then?
This classic British side dish is traditionally served with Sunday roast. It starts with a simple batter made with flour, eggs and milk which, when baked in hot fat, puffs up into a glorious crisp and light golden pudding.
Traditional Yorkshire puddings are cooked in the oven and can be a bit tricky to get right. Which is why I was delighted to discover you can make PERFECT Yorkshire puds in the Air Fryer!
Yorkshire Pudding Batter
I usually follow Mary Berry’s Yorkshire pudding recipe – it is easy and foolproof! I have played around with the ingredient ratios to make it easier to scale if you use cup measurements.
For the batter you simply need
- Plain flour (all purpose flour)
- Large eggs
- Milk (or a mix of milk and water)
- Pinch salt
Choosing the right fat to cook them in is the other all-important element to no-fail Yorkies. You must use an oil with a high smoking point such as sunflower oil or alternatively use goose fat, beef dripping or vegetable baking fat such as Trex.
What to cook Yorkshire puddings in
There are several Yorkshire pudding tins you can choose from if you are making the recipe in the oven. Cooking the puddings in an air fryer requires a bit of ingenuity but you have several options. Flip the puddings halfway through air frying and you will have excellent golden puffy Yorkies.
- Silicone muffin tin – this works well even if it is not the best heat conductor.
- Ramekins (6 fl oz) – a good option if you already have some.
- Pudding tins – perfect for cooking Air Fryer Yorkshire puddings (and making sticky toffee puddings).
- Mini cake tins (4 inch cake tins) – these are excellent for making larger yorkies with the perfect crater for adding gravy in!
HOW TO MAKE AIR FRYER YORKSHIRE PUDDINGS
MAKE THE BATTER
- Measure the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together. Start mixing in the middle of the bowl, slowly incorporating the flour into the eggs and milk.
- Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.
- Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.
PREHEAT THE AIR FRYER
- Place a silicone muffin tin (or the ramekins / cake tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer at 200°C (400°F) for 10 minutes. This is an essential step for Yorkshire pudding success so don’t skip it.
AIR FRY THE YORKSHIRE PUDDINGS
- Stir the batter well before making the puddings. Working quickly, pour in the batter into the tin, just under halfway up. Air fry for 10 minutes – the puddings will look golden and puffed up on top but still a bit doughy underneath.
- Use tongs to flip them over and cook for another 5 minutes for small puddings and up to 10 minutes for larger ones. The puddings should be golden, puffed, with crisp edges and light as air. If they still feel heavy you can continue cooking them for a little longer.
- Continue cooking in batches until you have used all of the batter (it makes 8-12 yorkshire puddings depending on the size of the tin used). Serve immediately with any roast dinner (see suggestions below) and plenty of gravy.
Storing and freezing
Should you have any leftover puddings (that NEVER happens in my house!) you can keep them in the fridge for a couple of days. They will lose their crispness but fear not – just three minutes in the air fryer at 160°C (320°F) and they will be perfect again!
Yorkshire puddings freeze brilliantly and can be reheated straight from frozen in the air fryer. Make a batch, cool completely and then spread out on a tray and freeze. Once the puddings are frozen you can store them in a bag or suitable container.
Pop the frozen puddings in the basket of your fryer. Air fry from frozen for five minutes at 180°C (360°F).
Tips for BEST Air Fryer Yorkshire Puds
Air fryers are all slightly different so a bit of trial and error may be required to achieve perfect results. I used my Cosori XL when testing this recipe.
The size and material of the muffin tin / ramekin / cake tin will also affect the cooking time. I found that flipping the puddings halfway through yielded the best results.
If the puddings feel a bit heavy after cooking in the muffin tin then you can add them directly in the air fryer basket for a minute or two.
Serving Suggestions
Yorkshire puddings are a must if you are serving roast beef but they pair well with all kings of meat and poultry. Basically if you have gravy you should also have yorkies!
- Can’t go wrong with a classic Topside Beef Roast which you can also make in your air fryer of course – Air Fryer Roast Beef – or the slow cooker.
- For celebrations I would recommend my Slow Cooker Prime Rib or the Air Fryer Prime Rib Roast.
- Instead of a beef roast you can also try my Air Fryer Roast Pork, Slow Cooker Roast Pork, Roast Leg of Lamb, and Pot Roast Chicken.
- You can also serve Yorkshire Puddings with your Air Fryer Turkey or Slow Cooker Turkey Crown.
HAVE YOU MADE AIR FRYER YORKSHIRE PUDDING RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with the tag #supergoldenbakes and make my day!
Air Fryer Yorkshire Puddings
Video
Equipment
- silicone muffin tin or see recipe notes
Ingredients
For the batter
- 130 g (1 cup) flour , plain / all-purpose flour
- ½ tsp salt
- 3 large eggs
- 240 ml (1 cup) milk , semi-skimmed
To cook
- 3 tbsp vegetable cooking fat (such as Trex) or sunflower oil, as needed
Instructions
Make the pudding batter
- Measure the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together.130 g (1 cup) flour, ½ tsp salt, 3 large eggs, 240 ml (1 cup) milk
- Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.
- Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.
Preheat the Air Fryer
- Place a silicone muffin tin (or the ramekins / cake tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer at 200°C (400°F) for 10 minutes.3 tbsp vegetable cooking fat (such as Trex)
- Stir the batter well before making the puddings. Working quickly, pour in the batter into the tin, just under halfway up. Air fry for 10 minutes – the puddings will look golden and puffed up on top but still a bit doughy underneath.
- Use tongs to flip them over and cook for another 5 minutes for small puddings and up to 10 minutes for larger ones. The puddings should be golden, puffed, with crisp edges and light as air. If they still feel heavy you can continue cooking them for a little longer.
- Serve immediately with roast beef (or any roast dinner) and plenty of gravy!
Notes
- I used a Cosori Air Fryer
- Silicone muffin tin – this works well even if it is not the best heat conductor.
- Ramekins (6 fl oz) – a good option if you already have some.
- Pudding tins – perfect for cooking Air Fryer Yorkshire puddings (and making sticky toffee puddings).
- Mini cake tins (4 inch cake tins) – these are excellent for making larger yorkies with the perfect crater for adding gravy in!
- Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Made tonight with our roast beef – turned out fantastic! I cut the recipe to 1/3 (just for 2 people) and used Pyrex ramekins – was amazed they looked & tasted wonderful! Love that you suggest freezing & reheating in air fryer – another reason so love that thing! ❤️
Made it this evening and it was del.
Perfect! Made this as a last minute thought at 2/3 of the recipe in a baking pan in a Philips XL Air Frier.OMG… there was an argument over who got more.
going try
wow worked a treat! used ramekins with 1/3 of a cup of batter in each ramekin. Made 8 .
Would the 3 large eggs equal a cup – since I am not in the UK i always struggle with egg sizes – they vary so much between brands!. Is is equal parts of milk, flour and eggs? I had a terrible time at Christmas I used Sunflower oil, and finally I put it down to the pan I was using it was a very dark non stick pan, I dug out a 20 year old shallow yorkshire pudding pan and they were a lot better. I figured I would try the air fryer a the heat would be more consistent than our massive oven. we are also at 2,000 feet so I am not sure if that makes any difference – feels like I am fighting a losing battle
Three large eggs are approximately 180ml or 3/4 of a cup. So it is one cup milk, one cup flour and 3/4 cup eggs. The consistency of the batter should be like heavy cream. Hope this helps not sure how altitude would affect it
Ayup, now’t like a Yorkshire pudding.