Air Fryer Yorkshire Pudding.

Ingredients

• 100 g (approx. ¾ cup) Plain all-purpose flour
• 2 Large eggs (approx. 100 ml volume, room temperature)
• 100 ml Whole milk (room temperature)
• 25 ml Cold water (lightens the batter)
• ½ tsp Fine sea salt
• 4 tbsp High-smoke-point fat (beef dripping, lard, duck fat, or vegetable oil like sunflower/rapeseed; 1 tablespoon per mold)

Instructions

1. 1. Blend the Batter
2. Sift the plain flour and salt into a medium mixing bowl. Make a well in the center. Crack in the eggs and pour in half of the milk. Whisk continuously from the inside out until smooth and free of lumps. Slowly pour in the remaining milk and the cold water, whisking until you have a smooth consistency similar to single cream.
3. 2. Rest the Mixture
4. Cover the bowl with a clean tea towel and leave it on the counter at room temperature for at least 30 minutes. If preparing a day ahead, chill the batter in the refrigerator, but bring it back to room temperature 30 minutes before baking.
5. 3. Preheat the Fat
6. Place your heatproof molds (metal pudding basins or individual stainless-steel ramekins work best) into the air fryer basket. Add 1 tablespoon of beef dripping or oil into each cavity.
7. Set the air fryer to 200°C (390°F) and heat for 5 minutes until the oil is smoking hot.
8. 4. Fill the Molds Rapidly
9. Transfer your rested batter into a liquid measuring jug for clean pouring. Carefully pull the air fryer basket out just enough to reach the molds (do not let the molds cool down). Pour the batter evenly into the sizzling oil, filling each mold roughly one-half to two-thirds full. You should hear an audible sizzle immediately.
10. 5. Bake Without Peeking
11. Slide the basket shut immediately. Bake at 200°C (390°F) for 12 to 15 minutes .
12. Crucial Rule: Do not pull out the air fryer basket during the first 10 minutes of cooking. Opening the chamber vents the internal steam, causing the structure to deflate permanently.
13. 6. Check & Cool
14. At the 12-minute mark, check the puddings. They should be deeply golden-brown, rigid to the touch, and hollow sounding. If the tops are deep brown but the center wells appear slightly pale, reduce the temperature to 175°C (350°F) and bake for an additional 2 minutes to crisp the interior. Lift each pudding with tongs and serve immediately alongside roast meat and hot onion gravy.

Nutrition

Calories: 195 kcal · Protein: 5.1 g · Fat: 12.8 g · Carbohydrates: 15.2 g – Dietary · Saturated Fat: 2.4 g – Polyunsaturated · Fiber: 0.7 g – · Sugar: 1.4 g · Sodium: 310 mg