Yorkshire pudding in the airfryer
Crisp, airy Yorkshire puddings with a tall, golden top — the English classic of flour, eggs and milk, easily baked in the airfryer as the perfect side for the Sunday roast.
Equipment
- 1 Air fryer
- 1 Muffinform eller små metalforme (egnet til airfryer)
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
Ingredients
- 140 g wheat flour
- 4 pcs eggs Large, room temperature
- 200 ml whole milk
0.5 tsp salt For the tins, e.g. rapeseed or sunflower- 4 tbsp neutral oil Til formene, fx raps eller solsikke
Instructions
Preparation
- Whisk 140 g wheat flour and 0.5 tsp salt together in a mixing bowl. Add 4 pcs eggs and 200 ml whole milk a little at a time while whisking, until the batter is completely smooth and thin like a pancake batter.
- Let the batter rest at room temperature for at least 30 minutes. Resting gives the tallest and airiest puddings.
Cooking in the airfryer
- Preheat the airfryer to 200 °C fan. Distribute 4 tbsp neutral oil in the muffin tin or the small metal tins, and put them in the airfryer for 4-5 minutes, until the oil is smoking hot.
- Stir the batter again and quickly pour it into the scorching-hot tins, so they are about two-thirds full. Work quickly so the oil keeps its heat.
- Bake at 200 °C fan for 12-15 minutes without opening the airfryer during cooking, until the puddings are tall, golden and crisp at the edges.
Serving
- Take the puddings out and serve them straight away, while they are at their highest. It is completely normal for them to sink a little after a couple of minutes.
Notes
Tips for a perfect result:
The scorching-hot tins are the key — the oil must be smoking hot before the batter goes in, otherwise the puddings won't rise properly. Never open the airfryer during the first 12 minutes, as the temperature drop makes them collapse. Variation:
Fold fresh herbs or a little grated parmesan into the batter for a flavour variation, or bake larger puddings that can work as an edible bowl for stew. Serving:
Classic side for an English Sunday roast with roast beef, brown gravy and vegetables. Also tastes great with a rich meat gravy. Portion size:
If your airfryer is smaller, you can bake the puddings in two batches — keep the batter chilled in between.
The scorching-hot tins are the key — the oil must be smoking hot before the batter goes in, otherwise the puddings won't rise properly. Never open the airfryer during the first 12 minutes, as the temperature drop makes them collapse. Variation:
Fold fresh herbs or a little grated parmesan into the batter for a flavour variation, or bake larger puddings that can work as an edible bowl for stew. Serving:
Classic side for an English Sunday roast with roast beef, brown gravy and vegetables. Also tastes great with a rich meat gravy. Portion size:
If your airfryer is smaller, you can bake the puddings in two batches — keep the batter chilled in between.
Nutrition
Calories: 215kcalCarbohydrates: 23gProtein: 8gFat: 10gSaturated fat: 2gPolyunsaturated fat: 3gMonounsaturated fat: 4gCholesterol: 115mgSodium: 320mgPotassium: 130mgFiber: 1gSugar: 3gVitamin A: 270IUCalcium: 70mgIron: 2mgNet carbohydrates: 22g
