Air Fryer Yorkshire Puddings
Ingredients
- 2 eggs
- ½ cup plain flour
- 100 ml milk
- Black pepper freshly ground, to season
- Sea salt flakes to season
- 2 teaspoons sunflower or vegetable oil
Instructions
- Divide the oil between four heatproof pudding moulds and heat them in the air fryer for 5 minutes, until very hot.
- Meanwhile, whisk the flour and eggs together in a jug or bowl.
- Gradually whisk in the milk until the batter is smooth.
- Season with sea salt flakes and freshly ground black pepper.
- Carefully pour the batter into the hot moulds, filling each approximately three-quarters full.
- Cook in the air fryer for 12 minutes, until puffed, golden and cooked through.
- Serve immediately while hot and crisp.
Notes & Wine Advice
Serving Suggestions
Serve the Yorkshire puddings immediately while they are puffed and crisp. They are traditionally served alongside roast meat, vegetables and gravy and make an excellent addition to a Family Dinner.Recipe Notes
Heating the oil and moulds before adding the batter is essential. The batter should begin cooking as soon as it hits the hot oil, helping the Yorkshire puddings rise and develop crisp edges. Do not overfill the moulds. Filling them approximately three-quarters full gives the batter enough room to expand during cooking.Serving Advice
Yorkshire puddings are at their best straight from the air fryer. Serve them with a traditional roast dinner, sausages and gravy, or use them as individual cups for savoury fillings.Storage Advice
Allow leftover Yorkshire puddings to cool completely before storing them in an airtight container in the refrigerator for up to 2 days. Reheat them briefly in the air fryer until hot and crisp. They can also be frozen and reheated directly from frozen.Wine Advice
The best wine depends mainly on what is served with the Yorkshire puddings. With roast beef, a Cabernet Sauvignon is a good match, while a Merlot provides a softer alternative.Nutrition values
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About Air Fryer Yorkshire Puddings
Air Fryer Yorkshire Puddings are a quick version of one of the best-known accompaniments from England. A simple batter of flour, eggs and milk is poured into very hot oiled moulds, where it rapidly expands to produce the characteristic golden exterior and light centre.
A Classic English Side Dish
Yorkshire puddings have long been associated with traditional roast dinners. Despite the word “pudding” in the name, they are savoury rather than sweet and are commonly served with meat, vegetables and plenty of gravy.
The basic batter contains only a handful of everyday ingredients. What makes the finished puddings distinctive is the combination of a thin batter, very hot oil and intense heat during cooking.
Making the Batter
The flour and eggs are whisked together first before the milk is gradually incorporated. Adding the milk gradually makes it easier to create a smooth batter without lumps.
Season the mixture simply with sea salt flakes and freshly ground black pepper. Yorkshire pudding batter does not need herbs or spices because it is normally served alongside strongly flavoured savoury dishes.
Why Hot Oil Matters
The small amount of oil is divided among four heatproof pudding moulds and heated in the air fryer before the batter is added. This is one of the most important parts of the recipe.
When the batter meets the hot oil, it immediately begins to cook around the edges. The rapid heat encourages steam to form inside the batter, helping the puddings expand and creating their characteristic shape.
Cooking in the Air Fryer
Using an air fryer provides strong circulating heat around the individual moulds. Once filled, the Yorkshire puddings need approximately 12 minutes to become puffed, golden and cooked through.
Avoid repeatedly opening the air fryer during the early stages of cooking. A sudden loss of heat can interfere with the rise before the structure of the puddings has set.
Getting a Crisp Exterior
A good Yorkshire pudding should have a crisp, deeply golden exterior while remaining lighter inside. Starting with properly heated moulds and oil is more important than adding extra fat.
Leaving enough room in each mould is equally useful. Filling them around three-quarters full allows the batter to climb and expand rather than overflowing.
Serving Yorkshire Puddings
Yorkshire puddings are traditionally served hot as part of a roast dinner. Their hollow centres and crisp edges are particularly good at catching gravy and meat juices.
They can also be served with sausages, roasted vegetables or other savoury dishes. Larger Yorkshire puddings can even be used as edible containers for meat and gravy fillings.
Preparing Ahead
The batter can be mixed before the rest of the meal is ready, allowing the actual cooking to take place shortly before serving. This is useful because Yorkshire puddings are best when freshly cooked.
Have the remaining meal ready before the puddings finish so they can go directly from the air fryer to the table without sitting and losing their crisp texture.
Storing and Reheating
If Yorkshire puddings are left over, cool them completely before storing. Reheating them in the air fryer is particularly effective because the circulating hot air helps restore their crisp exterior.
They can also be frozen once completely cool. Reheat from frozen until thoroughly hot and crisp rather than allowing them to thaw and become soft.
Air Fryer Yorkshire Puddings turn a traditional English favourite into a convenient small-batch recipe. With a simple batter, properly heated oil and a short cooking time, they produce the puffed shape and crisp golden edges that make Yorkshire puddings such a popular addition to a family roast dinner.