Air fried Yorkshire Puddings
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How to make Yorkshire Puddings using an air fryer

Yield: 4

Air fried Yorkshire Puddings

Air fried Yorkshire Puddings

Yorkshire puddings can be maddening things to cook. Sometimes they rise, sometimes they flop. Sometimes they’re perfect little light pastries, sometimes they come out as dense little biscuits. My aim in using the air fryer to make Yorkshires is to ultimately come up with a simple, foolproof, repeatable method! Science!

Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes

Ingredients

  • 1 egg
  • 4 tbsp flour
  • 4 tbsp milk
  • 4 tbsp water
  • 1/4 tsp salt

Instructions

    1. Preheat air fryer to 400F
    2. Add 1 tsp of oil to a ramekin, cook at 400F in air fryer for five minutes
    3. Add five tablespoons Yorkshire Pudding mixture (see below) to ramekin
    4. Cook at 400F for 18 minutes
    5. Do not open fryer while cooking!

Notes

This recipe is based of using the COSORI Air Fryer (5.8QT model, affiliate link).

Cooking notes

I’ve been working on this one for a while. It’s the result of so many iterations, a reasonable person might be embarrassed by the amount of failed puddings. I am not reasonable. I won’t rest until this one is perfected! First up you will need some Yorkshire pudding mix.

Yorkshire Pudding batter recipe notes

Again, per trying to make this recipe repeatable and scalable, these proportions of ingredient are easy to put together, no weird things like a third of an egg.

You’ll want to whisk these all together WELL. Use a stand mixer, hand whisk or just a fork and some vigorous whisking action. Whatever you do the idea is to produce a smooth batter with no lumps. Don’t stop mixing until the mix is velvety smooth and starts to develop air bubbles. Those help the pastries raise in the cooking process.

With the mix ready, place in the refrigerator for 30-60 minutes. When you remove the batter for cooking, I give it one last whisk as well just before using it, seriously, you can’t get enough air into this mix.

Air fried Yorkshire Puddings

Cooking Yorkshire puddings in the air fryer

As simple as I wanted to make this one, there are a few steps involved. So here goes.

First up, you don’t want the batter sticking to your ramekins, otherwise they’re a nightmare to get out when cooked. Quick note there too – I find cooking these puddings in ceramic ramekins works best in the air fryer. See our accessory guide.

Of all the methods I’ve tried to prevent sticking, I prefer rubbing some butter around the inside of the ramekin first – these seems to work better than oil or spray for me.

Next up, once the air fryer is preheated, add a tsp of oil into each ramen (leave them in the fryer basket, they will be hot) and heat in the air fryer for five minutes. Once heated up add five tablespoons of your Yorkshire mix to the ramekins.

Work as fast as you can, while being safe, there’s so many hot hot things going on here, don’t get burned! The idea is to not lose the heat in the preheated fryer, and not let the heated ramekin oil temp dissipate.

After that cook for the time listed above. And remember, no peeking. If you peak inside the fryer, you’ll lose heat and more than likely your Yorkshire will collapse.

Ramekins used for making Yorkshire puddings

Please ensure your food is always thoroughly cooked. We recommend investing in a reliable kitchen thermometer. Check out the affordable selection on Amazon - there's something at every price point.

This website and all recipes are presented as a reference only. Many variables may influence your own cooking times. Read this info on using our recipes.

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32 Comments

  1. This is not very clear, how many puddings will it make? At the top of the recipe it says add 5 table spoons of the mixture to each ramekin and on the bottom of the recipe it says 4 table spoons? Do you let them cool before you remove them from the ramekin or do you serve them in the ramekin? How many will your recipe make?

    1. Well that’s rather embarrassing, my apologies Bonnie. Looking at the ingredient list I would say add five to each ramekin. There should be enough for four puddings/ramekins. As for cooling, you can dig right in but they will be VERY hot, so proceed with caution. I like to use some heat resistant cooking gloves for this purpose. Check the air fryer accessory link at the top of the page.

    1. None at all, I never use those functions on my air fryer. I prefer to just use the temp/time settings. I do that because I find the presets frustrating opaque – eg the manual doesn’t indicate what temp etc each mode operates at.

  2. Nice n easy for a couple of 75 year oldies. Well done you. Came out perfectly. No more oven ones for us. Thank you.

  3. Perfect for two 75 year oldies. Quick, easy and great results. No more oven tins, heating oven and splashing fat. Great work Stuart and thank you.

    1. Wonderful, thanks for letting me know Anthony, I really appreciate it! I spent quite a while trying to work this one out, so it makes me happy to know others find it useful too.

  4. These were absolutely awesome! Thanks for the tried and true. Didn’t have any problem with the slightly missing info but glad you clarified them in your responses to others. I, too, rarely use the presets, preferring to use the AF (we also have the Cosori 5,8) as a mini-oven especially since it confines splatters to the cooking housing.

    1. Thanks so much Kent, that means a tremendous amount to me. I test and refine every recipe here, rather than just throw em up on the Internet for clicks 😉 So there’s a lot of time and effort here and its great to know others find that useful :). Bon appetit!

  5. hi i made these yorkshire puddings tonight but they were stodgy inside should have cooked them longer in the raminkins please next time i was makeing told in the hole for me and my husband and how much longer so they won’t be stodgy inside i have the large coursori airfryer

  6. Hi Stuart,

    Your recipe is the best of three that I looked at today as you are the only voice of reason that suggested REST THE BATTER before cooking. I also like that your ratios of flour to liquid to egg are 1:1:1, as during COVID some people learned to bake bread whereas I became a Yorkshire Pudding expert ( and a dab hand at turning off my smoke alarm).

    I just pulled mine out of the air fryer, and have to say it wasn’t perfect, but I also think my container size and type was to blame. Mine was a bit toasty on top and underdone on the bottom. But that may be because I made it in a small air fryer in a medium size stainless steel dog food bowl, so I’m going to try a smaller tin with better airflow underneath to make it work. Perhaps even obtaining a Ramekin or two. I used your 1/4 cup ratio for everything but the salt, which I estimated.

    The oil should be a high smoke point type. Beef suet, Ghee and rapeseed oil work well, but I use the desi ghee (clarified butter) as it gives a lovely buttery flavour and won’t burn like fresh salted butter will.

    Thanks for the great pointers. It was an inspiration and a lovely lunchtime snack for me.

    1. Thanks for the detailed feedback Ron, much appreciate and I am sure will help others! Yorkshire puddings can be mercurial at best – throw in the intricacies of air fryers and their differences and well, there’s a lot of variables 🙂 I am glad you enjoyed these!

  7. Keen to try this recipe as regularly fail with Yorkshire’s in the oven but can you make more than 1 at a time using Airfryer.
    If that is possible would you increase cooking time for 2?

    1. How many you can fit in, depends on the size of your fryer basket, I think I did four at once in mine. I don’t think the number would make a difference since the heat and air flow is top down on mots units.

  8. Hi Stuart,
    At least i have something that looks like a Yorkshire pudding from the Airfryer after all my dismal failures.
    Was a bit doughy in the bottom but tops were good. Possibly a bit longer in airfryer needed or perhaps get the ramekin a bit hotter initially.
    You dont say what size ramekins you use and how many you cook at a time. I have the Cosori 3.8l model so could only do 2 at a time.

    1. Hi Bob. I honestly don’t know the size on my ramekins, I had probably naively thought they were just ‘the standard size’. They match the ones I see at restaurants for shuffle and the like. They’re probably 3-3.5 inches in diameter.

      I agree the results aren’t absolutely perfect, and now the Fall is here I will continue to experiment further. My main goal was to get something almost there, and hopefully that gives others a good starting place to get their own experiments going. Certainly though its more reliable than my regular oven which produces completely uneven and unpredictable results 🙂

  9. Mine was perfect because I didn’t have a ramekin I used a small bowl so I just times everything
    The ingredients spot on 20 tablespoons for the flour
    Can’t believe I can make a perfect Yorkshire.

  10. Impressive , just made the Yorkshire Puds for the first time. Thank you Stuart, I will check your web site out next time I want to try something new.

    1. Hey Peter, always best to consult the manufacturers on the use of their product in an air fryer first and foremost. If the product is air fryer safe, it should work, albeit might need tweaking. I imagine the conductive ceramic helps the rising process, which would be absent with silicone.

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