I’m sure that any Yorkshire natives might not like to hear it, but you can indeed make the British classic Yorkshire puddings in an air fryer! This handy method is a game changer, especially when you need to free up space in your oven while preparing a roast dinner with all the trimmings. The compact air fryer is perfectly suited to cooking Yorkshire puddings. It provides even heat distribution, helping the puddings rise beautifully with a crispy edge, while reducing the need for excessive oil. To avoid the dreaded soggy bottom, it is essential to use a baking dish or suitable air fryer tray.
Here’s my simple recipe for air fryer Yorkshire puddings, which will make any roast dinner feel complete. This golden, puffy pudding is the perfect side dish for any roast, whether it’s chicken, beef, pork, or lamb. With its light and airy texture, it adds a comforting and delicious element to your meal, soaking up all the rich gravies and sauces that accompany your roast.
Making Yorkshire puddings in the air fryer takes half the time compared to using a traditional oven, making it a more efficient choice. Plus, it uses less energy, so it’s both time- and energy-efficient. The best part is that you only need four simple ingredients that you likely already have in your fridge and pantry: eggs, flour, milk, and a pinch of salt. The air fryer’s even heat ensures that your Yorkshire puddings come out perfectly golden and crisp every time.
Whether it’s a Sunday roast or a special dinner, these air fryer Yorkshire puddings are sure to impress!
PREP 5 minutes
COOK 12 minutes
SERVES 4 people
KIT you will need an air fryer, mixing bowl, electric hand whisk and oven proof dish or ramakins that fit into your air-fryer.
Ingredients for Air Fryer Yorkshire pudding
2 large eggs
115 ml of full fat fresh milk
115 g of plain flour
1 tablespoon of vegetable oil
A pinch of salt
Method
To begin making the perfect Yorkshire puddings, I started by sifting plain flour into a large mixing bowl. This helps remove any lumps and adds air into the flour for a lighter batter. Next, I cracked in two large eggs and poured in the milk. Using an electric hand whisk, I combined all the ingredients together until the mixture was completely smooth and lump-free. The batter should have a silky texture and a consistency that’s not too thick or too runny.
If you have time, let the Yorkshire pudding batter rest for at least 30 minutes at room temperature. This step helps the puddings rise better when cooked. As the resting process allows the flour to fully absorb the liquid. However, if you’re short on time, you can still go ahead without resting – your puddings will still turn out great.
Next, I placed an ovenproof dish (or individual pudding tins, if you prefer) into the drawer of my air fryer. I added a generous splash of vegetable oil into the dish and then closed the air fryer drawer. You can preheat the air fryer at 190°C (375°F) for a couple of minutes to get the oil piping hot – this is crucial for achieving that classic rise and crisp edge.
Once the oil is hot, carefully pour the batter into the dish or tins. Immediately close the air fryer drawer and cook at 190°C (375°F) for about 10 to 12 minutes. Or until the Yorkshire puddings have risen beautifully and turned golden and crisp on the outside.
I love serving my Yorkshire puddings hot alongside a traditional roast dinner. They can be made ahead of time, reheated in about 5 minutes, or even frozen and reheated straight from frozen in roughly 7 minutes. Super convenient and always delicious!
Tips for Air Fryer Yorkshire Pudding
1. Use a Metal Muffin Tin or Ramekins
A metal tray conducts heat better than silicone, helping the batter rise quickly. Make sure it fits your air fryer basket.
2. Preheat Everything Properly
Preheat the air fryer AND the oil in the muffin tray. Heat at 200°C (400°F) for at least 5 minutes with a little oil in each cup before adding the batter. Hot oil = instant sizzle = big rise!
3. Use the Right Batter Ratio
Stick to the classic ratio:
Equal volumes of eggs, milk, and plain flour (e.g., 100ml of each). Add a pinch of salt for balance.
4. Let the Batter Rest
Rest the batter for 30 minutes to an hour at room temp before cooking. This relaxes the gluten and helps improve puff.
5. Don’t Overfill the Cups
Fill each oiled cup only halfway. Too much batter will overflow instead of rising up tall.
6. Work Quickly When Pouring Batter
As soon as the oil is hot, pour in the batter and get the tray back in the air fryer ASAP to trap the heat and kickstart the rise.
7. Don’t Open the Basket Midway
Resist the urge! Keep the basket closed during cooking to avoid a drop in temperature that could deflate your Yorkies.
8. Cook at High Heat
Air fry at 400°F (200°C) for 10 to 12 minutes or until tall, golden, and crispy on top. They should be puffed and hollow inside.
9. Use Beef Dripping for Classic Flavour
For extra-rich, traditional taste, use beef dripping or goose fat instead of vegetable oil.
10. Serve Immediately
Yorkshire puddings are best fresh from the fryer – crisp on the outside, soft inside. If needed, reheat at 350°F for 2–3 minutes.
Similar recipes
This easy air fryer Yorkshire pudding would go perfectly with my air fryer pork shoulder that I cooked on the Channel 5 TV show AIR FRYERS: SUNDAY LUNCH MADE EASY.
Or with my slow cooked whole chicken in cider taken from my second cook book The Ultimate Slow Cooker Cookbook.
If you are looking for more air fryer inspiration then check out my new Club App, with exclusive calorie-counted recipes added weekly, customisable meal plans and printable shopping lists.