Air Fryer  Yorkshire Pudding

Servings :

Total Time:

12 people

50 minutes


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

Step 1

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.

Step 2

Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

For more recipes, visit: