Yorkshire Pudding in the Air Fryer

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 👀