Yes, you can make wonderfully crisp Yorkshire puddings in an air fryer. For six medium puddings, whisk 4 large eggs with 100 g plain flour, 100 ml whole milk, and ¼ teaspoon fine salt, then rest the batter for 20–30 minutes if possible. Preheat the air fryer to 200°C/400°F, heat about 1 teaspoon of oil or dripping in each muffin cup for 3–5 minutes, and cook the puddings at 200°C/400°F for 5 minutes before reducing the heat to 180°C/350°F for 8–12 minutes.
The crispy secret is simple: both the fat and the batter must be hot when they meet. The result is a batch of tall, crunchy-edged puddings with golden shells, airy centers, and a savory richness that is perfect for roast beef, gravy, or any Sunday dinner. This smaller air-fryer batch is quick, reliable, and much less cumbersome than heating a full-size oven.
Jump to RecipeWhy You’ll Love This Recipe
Yorkshire pudding is one of those recipes that rewards a few precise details. In the air fryer, the small cooking chamber heats quickly, surrounds the batter with strong circulating heat, and produces crisp, browned edges in a fraction of the time needed for a large roasting tin.
This recipe makes six medium puddings, which is a practical amount for a family roast or a cozy dinner for two with leftovers. Each one has a delicate, savory crust and a hollow, tender middle that catches gravy beautifully.
The method also gives you better control over the fat. A teaspoon in each cup is enough to coat the sides and encourage browning, while the compact tin keeps the puddings neatly shaped. If you are planning a full air-fryer meal, serve them alongside juicy steak bites for a fast, hearty dinner.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Eggs provide structure and lift, flour gives the puddings their shell, and milk loosens the batter so it can expand quickly in the hot fat.
- 4 large eggs: Use large eggs for the stated batter balance and reliable volume.
- 100 g plain/all-purpose flour: Weigh it when possible for a consistent texture.
- 100 ml whole milk: Whole milk brings richness and creates a pourable batter.
- ¼ teaspoon fine salt: This seasons the puddings without overpowering the roast dinner.
- 2 tablespoons fat, approximately 30 ml: Use beef dripping for a traditional flavor, lard for savory richness, or sunflower, rapeseed/canola, or another neutral oil for a lighter result.
You will also need a small metal muffin tin or heatproof silicone muffin cups that fit comfortably inside your air fryer. Avoid filling the cups more than halfway, since the batter needs room to climb as it cooks.
For a complete vegetable spread, these puddings pair well with crisp air-fryer zucchini chips. Their light crunch contrasts nicely with the soft centers and rich gravy.
How to Make It Step-by-Step
Step 1: Make the batter by adding the eggs, flour, milk, and salt to a medium mixing bowl. Whisk until the mixture is smooth enough to pour like heavy cream; a few small lumps are not a problem, so avoid whisking endlessly once the flour is incorporated.
Step 2: Rest the batter for at least 20–30 minutes if your schedule allows. You can also refrigerate it overnight, but let it return to room temperature before cooking so it does not cool the hot fat when poured into the cups.
Step 3: Preheat the air fryer to 200°C/400°F for 3–5 minutes. Place the empty muffin tin or silicone cups inside during the preheating period if your equipment instructions allow, then carefully add about 1 teaspoon of oil, beef dripping, or lard to each cup.
Step 4: Heat the fat for another 3–5 minutes, until it is very hot but not heavily smoking. This is the most important stage for a crisp result: cold fat tends to create flat, greasy puddings instead of tall, crunchy ones.
Step 5: Carefully remove or pull out the hot tin just far enough to work safely, then divide the batter between the cups. Fill each one about one-half full, pouring steadily and quickly so the fat remains hot and the batter does not sit in the tin for too long.
Step 6: Return the tin to the air fryer and cook at 200°C/400°F for 5 minutes. The puddings should begin rising rapidly, so keep the basket closed and resist the urge to peek.
Step 7: Reduce the temperature to 180°C/350°F and cook for a further 8–12 minutes. Do not open the air fryer during the first 10 minutes because a sudden rush of cool air can make the rising puddings collapse.
Step 8: Check that the puddings are deeply golden, crisp, well risen, and set through the centers before removing them. Serve immediately while the shells are at their crunchiest, ideally with hot gravy poured just before eating.
Pro Tips for Tall, Crispy Puddings
The most dependable rule is to make the batter and fat meet at high heat. A cold tin, cold oil, or chilled batter can drop the temperature so sharply that the mixture cooks slowly instead of puffing.
- Rest the batter: A 20–30 minute rest gives the flour time to hydrate and improves the texture. If resting overnight, always bring the batter back to room temperature.
- Choose the right fat: Beef dripping gives the deepest traditional flavor. Neutral oil provides a clean, lighter taste and is convenient for everyday cooking.
- Keep the cups half full: More batter does not necessarily mean taller puddings. Overfilled cups can spill, brown unevenly, or remain soft in the middle.
- Protect the first rise: Keep the drawer closed for at least the first 10 minutes. Even a brief interruption can cause the delicate structure to sink.
- Watch your air fryer: Models differ in fan strength and heating patterns. If the tops brown too quickly, reduce the temperature slightly after the initial rise, but keep cooking until the centers are set.
If you prefer a broader meal with varied textures, pair the puddings with tender air-fried eggplant and a bright salad. The eggplant adds a soft, savory vegetable component without competing with the puddings’ crisp crust.
Serving Ideas and Pairings
Yorkshire puddings are traditionally served with roast beef and plenty of gravy, but they can accompany many hearty meals. Place one or two on each plate and spoon gravy into the center just before serving, allowing the crisp rim to stay exposed.
- Serve with roast beef, roast potatoes, carrots, and onion gravy.
- Use them as individual cups for thick mushroom, onion, or vegetable gravy.
- Pair them with sausages and gravy for a comforting toad-in-the-hole-inspired plate.
- Add horseradish cream, mustard, or a small spoonful of caramelized onions for extra flavor.
For a lighter seafood dinner, try the puddings beside delicate air-fryer scallops and a lemony green salad. The combination is less traditional, but the savory puddings make an excellent vehicle for butter or pan sauce.
Storage, Reheating, and Troubleshooting
Yorkshire puddings are best immediately after cooking, when the outer ridges are crisp and the centers are warm. If you have leftovers, cool them completely, place them in an airtight container, and refrigerate for up to 2 days.
To reheat, put the puddings back in the air fryer at 180°C/350°F until hot and crisp. The exact time depends on their size and your machine, so check them frequently rather than allowing the edges to become too dark.
Flat puddings usually point to fat or batter that was not hot enough, while collapsed puddings often result from opening the basket too early. A very wet center means the puddings need more cooking time; reduce the temperature slightly if the tops are already dark and continue until the middle is firm.
For another easy side dish to round out the plate, serve with crispy onion potatoes. Their seasoned surface and fluffy interior work especially well with gravy.
Air Fryer Yorkshire Pudding
Ingredients
Method
- Whisk the eggs, flour, milk, and salt in a bowl until the batter is smooth and pourable, similar to heavy cream. A few small lumps are acceptable.
- Rest the batter for 20–30 minutes or up to overnight in the refrigerator if convenient. Bring it back to room temperature before cooking.
- Preheat the air fryer to 200°C/400°F for 3–5 minutes. Put a small metal muffin tin or heatproof silicone muffin cups inside, add about 1 teaspoon of fat to each cup, and heat until very hot without allowing it to smoke heavily.
- Carefully divide the batter among the hot cups, filling each about one-half full. Work promptly so the fat stays hot.
- Cook at 200°C/400°F for 5 minutes, then reduce the temperature to 180°C/350°F and continue cooking for 8–12 minutes. Do not open the air fryer during the first 10 minutes.
Notes
Final Thoughts
This air fryer Yorkshire pudding recipe proves that impressive rise and deep crispness do not require a full-size oven. With 4 eggs, 100 g flour, 100 ml whole milk, a little salt, and about 2 tablespoons of hot fat, you can make six medium puddings with a beautifully golden exterior and tender center.
Remember the three essentials: rest the batter when possible, bring it back to room temperature, and heat the fat until very hot without letting it smoke heavily. Keep the air fryer closed during the first 10 minutes, then finish the puddings at the lower temperature so the centers cook while the tops stay crisp.
Serve them straight away with roast beef and gravy, or make them part of a creative air-fryer dinner with vegetables, potatoes, or seafood. Once you taste that contrast between crunchy edges and airy middles, this quick method is likely to become a regular part of your roast-dinner routine.