Air-Fried Yorkshire Pudding: A Quick, Crispy Treat

Yorkshire pudding is a British side dish traditionally served with a roast dinner. It is made from a simple batter of flour, eggs, and milk, which is baked in hot fat until it puffs up into a crisp, light, and golden pudding. While it can be tricky to perfect the dish in an oven, an air fryer can help you achieve the ideal puffy texture and golden-brown exterior.

Choosing the right fat

The choice of fat is crucial when making Yorkshire puddings in an air fryer. The fat needs to have a high smoking point to withstand the high temperatures of the air fryer and create the signature crispy exterior of the puddings. Here are some recommended options:

Sunflower Oil

Sunflower oil is a popular choice for air fryer Yorkshire puddings due to its high smoking point. It has a neutral flavour that won't overpower the other ingredients. It is also widely available and affordable, making it a convenient option for most home cooks.

Vegetable Oil

Like sunflower oil, vegetable oil has a high smoking point, making it suitable for air frying. It is a good alternative if you don't have sunflower oil on hand. Vegetable oil is flavourless and will not affect the taste of your Yorkshire puddings.

Goose Fat

Goose fat is a traditional option for making Yorkshire puddings. It adds a rich, savoury flavour to the dish and is perfect if you want an authentic, old-fashioned taste. Using goose fat will give your puddings a delicious crispy texture.

Beef Dripping

Beef dripping is another traditional choice, often considered the secret to the best-tasting Yorkshire puddings. It adds a deep, savoury flavour and is ideal if you want to make a vegetarian-friendly dish. Beef dripping will give your puddings a golden, crispy exterior.

Extra Virgin Olive Oil

Extra virgin olive oil can be used if you're looking for a vegetarian option. It has a lower smoking point than some other oils, so be sure your air fryer is not set too high, as it may burn. Olive oil will give your puddings a subtle fruity flavour and a beautiful golden colour.

When choosing the fat for your air fryer Yorkshire puddings, consider the flavour you want to achieve and the smoking point of the fat. Remember that the fat needs to be able to withstand the high temperatures of the air fryer to create the perfect crispy exterior.

Making the batter

To make the batter, start by measuring the flour into a mixing bowl. Add the salt and stir to combine. Next, crack the eggs into the bowl, then add a splash of milk. Use a balloon whisk or a fork to mix everything together, gradually incorporating the flour into the eggs and milk.

Once the eggs and milk are combined, gradually add the remaining milk, stirring regularly, until you have a smooth batter. It's important to mix thoroughly and get rid of any lumps. At this point, you can also add some seasoning of your choice, such as black pepper, garlic powder, or Italian seasoning. Keep mixing until the batter forms bubbles on the top.

Once the batter is ready, let it rest. You can leave it to rest at room temperature for about 30 minutes or even overnight in the refrigerator. This resting time is crucial as it allows the batter to expand, which will help the Yorkshire puddings rise better during cooking.

Preheating the air fryer

Preheating your air fryer is an essential step in making perfect Yorkshire puddings, so don't skip it! First, place your chosen moulds in the air fryer basket. You can use a silicone muffin tin, ramekins, or cake tins. Add a small amount of vegetable baking fat or sunflower oil to each mould—around half a teaspoon should be enough.

Next, preheat your air fryer. Set the temperature to 200°C (400°F) and let it heat up for about 10 minutes. This will ensure that your Yorkshire puddings puff up and turn golden. The oil in the moulds should be very hot when the preheating is complete.

If you're using the "Bake" setting on your air fryer, you can increase the temperature to 400°F/200°C. This higher temperature will give you a crispier exterior while keeping the inside light and fluffy.

Now that your air fryer is preheated, you're ready to start cooking your Yorkshire puddings!

Filling the tins

Now that you have your Yorkshire pudding batter ready, it's time to fill up those tins and get them into the air fryer!

First, you'll want to grease your tins. You can use a variety of fats for this, such as vegetable oil, sunflower oil, olive oil, beef dripping, goose fat, or duck fat. The important thing is to use a fat with a high smoking point. Add about half a teaspoon of your chosen fat to each tin.

Next, place the tins into your air fryer. You'll want to preheat the air fryer with the tins inside. Set the temperature to 200°C (400°F) and heat for about 10 minutes, or until the oil is very hot and smoking.

Now it's time to fill those tins with batter. Working quickly, pour the batter into the tins, filling them just under halfway. You don't want to fill them too much, as the batter will puff up as it cooks.

Once your tins are filled, it's time to air fry those puddings! Place the filled tins back into the air fryer and cook at 200°C (400°F) for 10-15 minutes. The puddings will be golden and puffed up on top but still a bit doughy underneath.

For the final step, you'll want to flip your puddings over to cook the other side. Use tongs to carefully turn them over. Cook the flipped puddings for an additional 3-10 minutes, depending on the size of your puddings. The puddings are done when they are golden, puffed up, and have crisp edges. If they still feel heavy, you can continue cooking them for a little longer.

And that's it! You now have a batch of delicious, crispy, and fluffy air-fried Yorkshire puddings ready to serve!

Cooking the puddings

Firstly, preheat your air fryer to 200°C/400°F. Place your choice of moulds (silicone muffin tins, ramekins, or Yorkshire pudding tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat, sunflower oil, or olive oil to each mould. Preheat the moulds in the air fryer for about 5 to 10 minutes. This step is crucial for achieving the perfect Yorkshire pudding, so don't skip it!

Next, prepare the batter by mixing the plain flour, a pinch of salt, and eggs in a bowl. Gradually add the milk, whisking continuously, until you have a smooth batter. For best results, let the batter rest for 30 minutes or even overnight in the refrigerator.

Now it's time to cook the puddings! Working quickly, pour the batter into the hot moulds, filling them just under halfway. Place the moulds back into the air fryer and cook for 10 minutes. The puddings will be golden and puffed up on top but still slightly doughy underneath.

For the final step, use tongs to carefully flip the puddings over. Cook for an additional 5 minutes for small puddings or up to 10 minutes for larger ones. The ideal Yorkshire pudding should be golden, puffed up, with crisp edges, and light as air. If they still feel heavy, continue cooking for a little longer.

Repeat this process until you've used up all your batter. This recipe typically yields 8-12 Yorkshire puddings, depending on the size of the moulds used. Serve your delicious, crispy puddings immediately with roast beef or any roast dinner, and don't forget the gravy!

Frequently asked questions