Ingredients
Use small, air-fryer-safe metal or silicone muffin moulds that fit comfortably in your basket.
Ingredient checklist
0 of 5 prepared
Plain flour75 g (about ½ cup)
Large eggs2
Milk100 ml (about ⅓–½ cup)
Salt¼ teaspoon
Vegetable oil or sunflower oil1–2 teaspoons per mould
Optional ingredients
- A pinch of black pepper for a savoury flavour.
- A little melted butter for serving, although oil is preferable for heating the moulds.
- Fresh rosemary or thyme if you want to experiment with a herby variation.
Important: Traditional Yorkshire pudding batter does not require baking powder. The puddings rise because moisture turns to steam in the hot oven or air fryer, helping create their characteristic hollow centres.
Instructions
Step 1: Prepare the batter
Place the flour and salt in a mixing bowl. Make a small well in the centre and crack in the eggs. Whisk the eggs gradually into the flour, adding the milk a little at a time.
Continue whisking until you have a smooth, pourable batter without lumps. It should be similar in consistency to single cream. If the batter is too thick, add a small splash of milk.
Step 2: Rest the batter
Leave the batter to rest for 20–30 minutes at room temperature. Resting allows the flour to absorb the liquid and helps create a more even texture.
If you are short on time, you can cook the batter immediately, but resting it is worthwhile when you want a light, tender centre and good rise.
Step 3: Preheat the air fryer
Preheat your air fryer to 200°C (400°F) for around 3–5 minutes, following your appliance’s instructions.
Add approximately 1–2 teaspoons of vegetable or sunflower oil to each mould. Put the moulds in the basket and heat for another 3–5 minutes, until the oil is very hot. Handle the moulds carefully because hot oil can splatter.
Step 4: Fill the moulds
Carefully remove the hot moulds using suitable heat-resistant gloves. Pour the batter into each mould, filling it approximately one-third to halfway full.
Work quickly but carefully so the oil stays hot. Return the moulds to the air fryer basket, making sure they sit level and that air can circulate around them.
Step 5: Air fry until risen and golden
Cook at 190–200°C (375–400°F) for approximately 12–18 minutes. The exact time will depend on the size of your moulds and your air fryer model.
Avoid opening the basket during the first 10–12 minutes. A sudden drop in temperature can cause the puddings to collapse before their structure has set.
They are ready when they have risen well, look golden brown and feel crisp on the outside. If necessary, cook for another 2–3 minutes.
Step 6: Serve immediately
Carefully remove the moulds from the air fryer. Let the puddings cool for a minute or two, then remove them from the moulds.
Serve while hot and crisp, ideally straight from the air fryer. Add warm gravy or arrange them alongside your favourite roast dinner.
Tips for perfect air fryer Yorkshire puddings
- Make sure the oil is hot. Cold oil is one of the main reasons Yorkshire puddings turn out flat or greasy.
- Use room-temperature ingredients. Eggs and milk that are not too cold can help the batter cook more evenly.
- Do not overcrowd the basket. Leave sufficient space around the moulds for hot air to circulate. Cook in batches if needed.
- Choose suitable moulds. Small metal moulds often heat quickly and produce crisp edges. Silicone moulds may need a little extra cooking time and can give a softer exterior.
- Keep the basket closed. Resist checking the puddings too early, as maintaining a steady temperature helps them rise.
- Do not overfill. A little room allows the batter to expand without spilling over the edges.
Air fryers vary considerably, so treat the suggested temperature and cooking time as a starting point. If your first batch browns too quickly, reduce the temperature slightly and allow more cooking time for the centre to set.
What to serve with Yorkshire puddings
Yorkshire puddings are traditionally served with roast beef and rich onion or beef gravy, but they are versatile enough to accompany many meals.
- Sunday roast: Pair them with roast beef, roast potatoes, carrots and gravy.
- Roast chicken: Serve alongside chicken, stuffing and seasonal vegetables.
- Sausages and gravy: Fill the puddings with sausages and onion gravy for a comforting meal.
- Vegetarian roast: Enjoy them with roasted vegetables, nut roast and vegetarian gravy.
For a simple snack, you can even serve a warm Yorkshire pudding with a little gravy poured into its hollow centre.
Storage and reheating
Yorkshire puddings taste best freshly cooked, when the outside is crisp and the centre is light. If you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in the air fryer at approximately 170–180°C (340–355°F) for 2–4 minutes, checking frequently until they are hot and crisp again. Avoid microwaving them if possible, as this tends to make the exterior soft.
You can also freeze cooked Yorkshire puddings once they have cooled. Freeze them in a suitable airtight container for up to 3 months for best quality. Reheat from frozen in the air fryer at around 180°C (355°F) until hot and crisp throughout, adjusting the time to suit their size.
Frequently asked questions
Why didn’t my Yorkshire puddings rise?
The oil or air fryer may not have been hot enough, the batter may have been too thick, or the basket may have been opened too early. Make sure the moulds and oil are properly heated before adding the batter.
Can I make Yorkshire puddings without milk?
Yes. You can experiment with an unsweetened plant-based milk, such as soy milk, although the flavour and browning may differ slightly from the traditional version.
Can I use olive oil?
You can use a refined olive oil suitable for high-temperature cooking, but neutral oils such as sunflower or vegetable oil are often preferred for their mild flavour and suitability for hot moulds.
Can I make one large Yorkshire pudding?
You can try using a larger, air-fryer-safe metal tin, provided it fits comfortably and allows adequate airflow. However, a larger pudding will need a different cooking time and may not cook as evenly as individual portions.
Final thoughts
Air fryer Yorkshire puddings are an easy way to enjoy a British classic without needing to heat a full-sized oven. With just flour, eggs, milk, salt and a little oil, you can make golden, crisp puddings with beautifully airy centres.
Remember the three most important rules: rest your batter, heat the oil thoroughly, and keep the air fryer closed while the puddings rise. Once you have mastered those basics, you can adjust the cooking time to suit your particular appliance and enjoy homemade Yorkshire puddings whenever you fancy a comforting, savoury side dish.
