4.8 from 45 votes
Air Fryer Yorkshire Puddings
Follow my Air Fryer Yorkshire Pudding recipe to make PERFECT Yorkshire puddings from scratch in your Air Fryer! Pair with my Air Fryer Roast Beef to enjoy a classic Sunday Roast.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 98 kcal
Course:
Side Dish
Cuisine:
British
Ingredients
For the batter
- 130 g (1 cup) flour , plain / all-purpose flour
- ½ tsp salt
- 3 large eggs
- 240 ml (1 cup) milk , semi-skimmed
To cook
- 3 tbsp vegetable cooking fat (such as Trex) or sunflower oil, as needed
Instructions
Make the pudding batter
- Measure the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together.
- Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.
- Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.
Cup of Yum
Preheat the Air Fryer
- Place a silicone muffin tin (or the ramekins / cake tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer at 200°C (400°F) for 10 minutes.
- Stir the batter well before making the puddings. Working quickly, pour in the batter into the tin, just under halfway up. Air fry for 10 minutes – the puddings will look golden and puffed up on top but still a bit doughy underneath.
- Use tongs to flip them over and cook for another 5 minutes for small puddings and up to 10 minutes for larger ones. The puddings should be golden, puffed, with crisp edges and light as air. If they still feel heavy you can continue cooking them for a little longer.
- Serve immediately with roast beef (or any roast dinner) and plenty of gravy!
Notes
- You will need
- * affiliate links
- Storing and freezing Instructions
- Should you have any leftover puddings (that NEVER happens in my house!) you can keep them in the fridge for a couple of days. They will lose their crispness but fear not – just three minutes in the air fryer at 160°C (320°F) and they will be perfect again!
- Yorkshire puddings freeze brilliantly and can be reheated straight from frozen in the air fryer. Make a batch, cool completely and then spread out on a tray and freeze. Once the puddings are frozen you can store them in a bag or suitable container.
- Pop the frozen puddings in the basket of your fryer. Air fry from frozen for five minutes at 180°C (360°F).
- I used a Cosori Air Fryer
- Silicone muffin tin – this works well even if it is not the best heat conductor.
- Ramekins (6 fl oz) – a good option if you already have some.
- Pudding tins – perfect for cooking Air Fryer Yorkshire puddings (and making sticky toffee puddings).
- Mini cake tins (4 inch cake tins) – these are excellent for making larger yorkies with the perfect crater for adding gravy in!
- Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.
Nutrition Information
Calories
98kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.03g
Cholesterol
43mg
(14%)
Sodium
121mg
(5%)
Potassium
58mg
(2%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
93IU
(2%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 98
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 43mg | 14% |
| Sodium | 121mg | 5% |
| Potassium | 58mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.