Yorkshire Pudding in the Air Fryer

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Ingredients (makes about 6 small)

  • 1 large egg

  • ½ cup (60 g) plain flour

  • ½ cup (120 ml) milk

  • Pinch of salt

  • 2–3 tbsp vegetable oil or beef dripping

Equipment

  • Silicone muffin cups or a small oven-safe muffin tin that fits your air fryer

Method

  1. Make the batter

    • Whisk the egg, flour, milk, and salt until smooth.

    • Let the batter rest for 20–30 minutes (important for rise).

  2. Preheat the air fryer

    • Set to 200°C / 390°F for 5 minutes.

  3. Heat the oil

    • Put about ½ tsp oil into each cup or hole.

    • Place in the air fryer and heat for 3–4 minutes until the oil is very hot.

  4. Add the batter

    • Carefully pour batter into each cup, filling about halfway.

    • The oil should sizzle—this is what makes them rise.

  5. Cook

    • Air fry at 200°C / 390°F for 10–12 minutes.

    • Do not open the air fryer while cooking or they may collapse.

  6. Serve immediately

    • Best eaten straight away with roast dinner, gravy, or sausages.

Tips for Success

  • Room-temperature batter rises better

  • Silicone cups work best in air fryers

  • Don’t overfill—Yorkshire puddings need space to puff up

  • If they’re pale, cook 1–2 minutes longer

If you want, I can also give you:

  • A mini Yorkshire pudding version

  • A giant single pudding

  • Or help fix a batch that didn’t rise 👀

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