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
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.
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.
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.