Yorkshire pudding is one of the most beloved traditional British side dishes, famous for its crisp, golden exterior and its wonderfully light, airy interior. Making Yorkshire pudding in an air fryer is an excellent alternative to using a conventional oven. The circulating hot air creates beautifully puffed puddings with crisp edges while using less energy and reducing cooking time. The key to success lies in using a well-rested batter, thoroughly preheating both the air fryer and the oil, and avoiding opening the basket while the puddings are rising.
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
- ¼ teaspoon salt
- 2 tablespoons water (optional for a lighter batter)
- 4 tablespoons vegetable oil, sunflower oil, or beef dripping
- Freshly ground black pepper (optional)
Instructions
- Place the flour into a large mixing bowl. Add the salt and stir until evenly distributed.
- Crack the eggs into the bowl. Pour in the milk. If using water, add it now.
- Whisk everything together until completely smooth. Continue whisking for another minute to incorporate air into the mixture. The batter should resemble heavy cream. If small lumps remain, strain the batter through a fine sieve.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow the batter to rest at room temperature for at least 30 minutes. For even better results, let it rest for one hour.
- Place the empty pudding tins or silicone cups into the air fryer basket. Add approximately half a tablespoon of oil to each cup.
- Preheat the air fryer to 400°F (200°C) for about 5 minutes. The oil should become shimmering hot but not smoking.
- Carefully remove the hot basket. Work quickly but carefully. Stir the rested batter gently. Fill each hot cup about halfway full. Do not overfill because the puddings need room to expand dramatically.
- Return the basket immediately to the air fryer.
- Cook at 400°F (200°C) for 12 to 16 minutes. Do not open the air fryer during the first 10 minutes.
- The Yorkshire puddings are ready when they are deeply golden brown with tall, crisp sides. The centers should be fully set while remaining slightly tender.
- Carefully remove the puddings from the tins and place them on a cooling rack for two minutes before serving.
Notes
Preparation Time: 10 minutes; Resting Time: 30–60 minutes; Preheating Time: 5 minutes; Cooking Time: 12–16 minutes; Total Time: Approximately 1 hour; Servings: 6 to 8 Yorkshire puddings. Tips: Always use room-temperature ingredients, never skip resting the batter, heat the oil thoroughly before adding the batter, avoid overmixing after the batter has rested, do not overcrowd the air fryer basket, keep the air fryer closed while cooking, and use enough oil to coat the bottom of every cup. Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the air fryer at 350°F (175°C) for 3 to 5 minutes.
