Perfect Air Fryer Yorkshire Puddings for a Classic Roast

What is a Yorkshire Pudding?

Yorkshire pudding is a traditional British side dish often served with a Sunday roast. The batter, which is a simple mixture of flour, eggs, and milk, is baked in hot fat to create a light, crisp, and golden puffed-up pudding. It’s a classic favorite, but it can be tricky to get the texture just right when baked in the oven. Fortunately, you can achieve perfect Yorkshire puddings using an air fryer!

Yorkshire Pudding Batter

I usually rely on Mary Berry’s foolproof Yorkshire pudding recipe. It’s simple, and I’ve adjusted the ingredient ratios for easier scaling with cup measurements. For the batter, you will need:

• Plain flour (all-purpose flour)
• Large eggs
• Milk (or a milk-water mixture)
• A pinch of salt

The key to a successful Yorkshire pudding is choosing the right fat for cooking. It’s essential to use an oil with a high smoking point, such as sunflower oil. Alternatively, goose fat, beef dripping, or vegetable baking fat like Trex will work perfectly.

Choosing the Right Cookware for Yorkshire Puddings

If you’re baking Yorkshire puddings in the oven, there are several tins you can use. When making them in an air fryer, however, you’ll need to be a bit creative. Flip the puddings halfway through cooking to achieve golden, puffy results. Here are some good options for the air fryer:

• Silicone muffin tin: While not the best heat conductor, it still works well.
• Ramekins (6 fl oz): A great choice if you already have some.
• Pudding tins: Perfect for both Yorkshire puddings and sticky toffee puddings.
• Mini cake tins (4-inch): Ideal for larger Yorkshire puddings with the perfect crater for gravy!

How to Make Air Fryer Yorkshire Puddings

For full measurements and instructions, refer to the printable recipe card at the bottom of the page. Before starting, check the steps and video for extra tips.

Step 1: Make the Batter

Begin by measuring the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, pour in a little milk, and whisk together with a balloon whisk. Start mixing in the middle, gradually incorporating the flour into the eggs and milk. Slowly add the remaining milk, whisking until the batter is smooth. Let the batter rest for 30 minutes or refrigerate it overnight.

Tip: If you have an immersion blender, you can blend all the ingredients in a tall measuring jug until smooth.

Step 2: Preheat the Air Fryer

Place a silicone muffin tin (or ramekins/cake tins) into the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer to 200°C (400°F) for 10 minutes. This step is crucial for the perfect Yorkshire pudding, so don’t skip it.

Step 3: Air Fry the Yorkshire Puddings

Before pouring the batter, give it a quick stir. Then, quickly pour the batter into the tin, filling it just under halfway. Air fry for 10 minutes. The puddings should look golden and puffed up on top, but still a bit doughy underneath.

Use tongs to flip the puddings and cook for another 5 minutes for smaller ones or up to 10 minutes for larger ones. The finished puddings should be golden, puffy, with crisp edges and a light texture. If they still feel heavy, cook them for a bit longer.

Continue cooking in batches until all the batter is used. This recipe makes 8-12 Yorkshire puddings, depending on the tin size. Serve them immediately with your roast dinner (see suggestions below) and plenty of gravy.

Storing and Freezing Yorkshire Puddings

If you have leftovers (which, in my house, is rare!), store them in the fridge for up to a couple of days. They may lose their crispness, but a quick 3 minutes in the air fryer at 160°C (320°F) will restore them to perfection.

Yorkshire puddings freeze very well. To freeze, let them cool completely, then spread them on a tray and freeze. Once frozen, transfer them to a bag or container. When you’re ready to enjoy them, air fry the frozen puddings for 5 minutes at 180°C (360°F).

Serving Suggestions

Yorkshire puddings are a must when serving roast beef, but they pair well with all kinds of meat and poultry. If you have gravy, you definitely need Yorkshire puddings to go with i