Air Fryer Yorkshire Puddings
Time
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Prep: 5 minutes
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Resting batter: 15–30 minutes (recommended)
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Cook: 10–12 minutes
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Total: ~30–40 minutes
Servings
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Makes 6 small Yorkshire puddings
Ingredients
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½ cup all-purpose flour
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½ cup milk (room temperature)
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1 large egg (room temperature)
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¼ tsp salt
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2–3 tbsp vegetable oil or beef dripping
Instructions
1. Make the Batter
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In a bowl, whisk together flour and salt.
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Add egg and whisk until smooth.
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Slowly whisk in milk until you have a thin, lump-free batter (similar to heavy cream).
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Let the batter rest for 15–30 minutes at room temperature (important for rise).
2. Preheat the Air Fryer & Pan
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Place 1 teaspoon oil into each cup of a heatproof muffin tin or silicone mold.
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Put the empty tin into the air fryer.
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Preheat air fryer to 400°F (200°C) for 5 minutes, until the oil is very hot.
3. Fill the Tin
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Carefully remove the hot tin.
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Quickly pour batter into each cup, filling ½ to ⅔ full.
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You should hear a sizzle — that’s good!
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4. Air Fry
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Return the tin to the air fryer.
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Cook at 400°F (200°C) for 10–12 minutes.
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Do not open the air fryer while cooking, or they may collapse.
5. Serve Immediately
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Remove and serve hot with roast beef, gravy, or sausages.
Tips for Perfect Yorkshire Puddings
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Batter and egg should be room temperature.
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Oil must be smoking hot before adding batter.
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Silicone molds are easiest for air fryers.
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For extra crispiness, cook an extra 1–2 minutes.
Variations
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Mini Yorkshires: Use smaller molds, cook 8–9 minutes.
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Herb Yorkshires: Add a pinch of thyme or rosemary to batter.
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Gluten-free: Use a 1:1 gluten-free flour blend.