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Air Fryer Yorkshire Pudding: The Crispy Secret

Air Fryer Yorkshire Pudding

Make six medium Yorkshire puddings with crisp edges, golden tops, and soft centers using a hot air fryer, preheated fat, and a briefly rested batter. Beef dripping gives the most traditional flavor, while neutral oil keeps the puddings lighter.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 eggs Large eggs
  • 100 g Plain/all-purpose flour
  • 100 ml Whole milk
  • ¼ teaspoon Fine salt
For the Cups
  • 2 tablespoons, approximately 30 ml Neutral oil, beef dripping, or lard

Method
 

Step-by-Step
  1. 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.
  2. Rest the batter for 20–30 minutes or up to overnight in the refrigerator if convenient. Bring it back to room temperature before cooking.
  3. 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.
  4. Carefully divide the batter among the hot cups, filling each about one-half full. Work promptly so the fat stays hot.
  5. 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

Air fryers vary, so cook until the puddings are well risen, crisp, deeply golden, and set in the centers. If the tops brown too quickly, reduce the temperature slightly after the initial rise while continuing to cook until the centers are firm.