Air Fryer Yorkshire Puddings: Crisp and Well Risen

Ingredients and equipment

Use cups that the appliance manufacturer approves and that sit level with clearance around them. Four individual metal pudding moulds usually give crisper sides than a single silicone tray.

• 70 g plain flour
• 2 medium eggs
• 100 ml milk
• A pinch of fine salt
• 2 teaspoons neutral oil or beef dripping
• Four small air-fryer-safe pudding moulds

Mix and rest the batter

Whisk the flour, eggs and salt into a thick paste, then gradually whisk in the milk until smooth and the consistency of single cream. Rest for 20–30 minutes at room temperature while you prepare the appliance.

Pour the batter into a jug for fast, accurate filling. Give it one brief whisk immediately before cooking because flour can settle during the rest.

Smart tip

Transfer the rested batter to a small jug before heating the oil. A quick, controlled pour keeps the moulds hot and reduces spills around the basket.

Heat the moulds and cook

Divide the oil between the moulds—about half a teaspoon in each—and place them level in the basket. Heat at 200°C / 400°F for three to four minutes, or as your manual permits. Use extreme care: the moulds and fat will be very hot.

Pull the drawer out only far enough to work safely. Quickly divide the batter between the moulds, filling each no more than halfway. Return the basket and cook at 200°C / 400°F for 11–15 minutes. Do not open it for the first ten minutes.

The puddings are ready when tall, crisp and a deep golden brown, with no wet batter in the centre. Remove the moulds with suitable heat protection and serve promptly.

Why Yorkshire puddings fail to rise

Cool fat and a hesitant pour are common causes. The batter needs to sizzle as it enters the mould so steam begins lifting it immediately. Opening too soon releases heat before the structure has set.

Overfilled cups create a heavy centre, while moulds packed tightly together restrict air movement. Leave space around each cup and use two batches if necessary.

Metal tins versus silicone moulds

Metal transfers heat quickly and generally creates a crisper base. Silicone is easier to release but may need an extra minute or two and can produce a softer lower edge.

Never use a container simply because it fits. It must be rated for the cooking temperature and approved for the appliance. Keep it clear of the heater and do not use excessive fat that could spill or be blown around.

Make-ahead and reheating

Cool cooked Yorkshire puddings on a rack, then refrigerate for up to two days or freeze airtight. Reheat chilled puddings at 180°C / 355°F for two to three minutes; frozen ones usually need three to five minutes.

Check early because an empty pudding reheats fast. Serve immediately after reheating while the edges are crisp.