Air Fryer Yorkshire Pudding
Description
Tall, crisp air fryer Yorkshire puddings made in individual tins, with no oven needed. Includes UK and US measurements.
Ingredients
- 3 large eggs
- 115 g all-purpose flour, ¾ cup + 2 tbsp plain (all-purpose)
- 200 ml whole milk, ¾ cup + 1 tbsp whole milk
- ½ tsp fine salt
- 3 tsp beef dripping, lard or vegetable oil
Instructions
- Whisk the eggs and salt in a jug. Whisk in the flour until smooth, then gradually whisk in the milk.
- Rest the batter for at least 30 minutes at room temperature, or up to 24 hours in the fridge. Whisk again before using.
- Add ½ tsp dripping or oil to each tin. Place the tins in the air fryer basket and heat at 200°C (400°F) for 5 minutes, until the fat is smoking.
- Working quickly, fill each tin halfway with batter.
- Air fry at 200°C (400°F) for 15 minutes without opening the drawer.
- Check the puddings. If the bases are pale, cook 2–3 more minutes until tall, deep golden and crisp.
- Serve immediately. Cook any remaining batter the same way, reheating the tins and fat for 2–3 minutes first.
Equipment
- 6 individual metal Yorkshire pudding tins (about 10 cm / 4 inch)
- mixing jug
- Whisk
Notes
- Most 5–6 quart basket air fryers hold 3–4 tins, so this usually takes two batches.
- Ninja Dual Zone: remove the crisper plates, split the tins between drawers and use Match Cook.
- Frozen ready-baked Yorkshire puddings: 180°C (350°F) for 3–5 minutes from frozen.
- Store cooled leftovers in the fridge for up to 2 days or freeze for up to 3 months.
Nutrition
Serving: 1ServingCalories: 144kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 99mgSodium: 246mgPotassium: 107mgFiber: 1gSugar: 2gVitamin A: 191IUCalcium: 59mgIron: 1mg