Here’s a way to make Yorkshire Pudding in the Air Fryer—light, puffy, and golden without using the oven
Ingredients (for 4–6 puddings)
- ½ cup all-purpose flour
- ½ cup milk
- 2 large eggs
- Pinch salt
- 2–3 tsp oil or beef drippings (for the cups)
Optional: herbs for flavor (rosemary, thyme)
Instructions
1. Make the Batter
- In a bowl, whisk flour and salt
- Add eggs and milk gradually, whisking until smooth
- Let batter rest 15–20 minutes at room temp
2. Preheat the Air Fryer
- Preheat to 200°C (400°F)
- Place small oven-safe cups, silicone molds, or mini ramekins in the basket
- Add ½ tsp oil or drippings to each cup
3. Heat the Oil
- Air fry cups with oil for 3–5 minutes until the oil is very hot (this is key for puffiness)
4. Add Batter
- Carefully pour batter into the hot cups (about halfway full)
- Air fry 10–12 minutes until puffed and golden
- Avoid opening the air fryer too early—Yorkshire puddings can deflate
5. Serve
- Serve immediately with roast beef, gravy, or your favorite roast dinner
- Optional: sprinkle with fresh herbs for extra flavor
Pro Tips
- Resting the batter helps it rise better
- Hot oil is crucial—without it, puddings won’t puff
- Don’t open the air fryer basket until the end
- Use silicone molds if possible; they conduct heat well and release easily
Variations
- Mini Puddings: Use a mini muffin tray for bite-sized portions
- Cheesy Yorkshire: Add 1–2 tbsp grated cheddar to the batter
- Herbed version: Mix in ½ tsp dried rosemary or thyme
- Gluten-free: Use a gluten-free flour blend