Yorkshire pudding is the English Sunday roast’s best companion – a crisp, hollow shell that rises high above the tin and just waits for a good helping of gravy. With only flour, eggs and milk in the batter, it’s at the same time one of the cheapest and most impressive things you can put on the table. The air fryer makes it almost foolproof, because the intense, circulating heat makes the batter puff up straight away.
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Here you get my thoroughly tested method for tall, airy Yorkshire puddings every single time – from exactly the right batter consistency and smoking hot fat in the tin to why you must never open the basket partway through. It takes under a quarter of an hour, and the result looks like it came from an English pub.
Estimated reading time: 4 minutes
Table of Contents:
Why I love Yorkshire pudding in the air fryer
A classic Yorkshire pudding lives and dies by how high it rises. In an ordinary oven you often have to guess whether the heat is stable enough, and if you open the door too early, they collapse. The air fryer reaches its temperature in a flash and holds it constant, so the batter gets exactly the heat shock it needs to send it skyward.
At the same time, the portion size is perfect for the basket. You can make four to six at a time in small metal tins or a muffin tin that fits in your air fryer, and they turn golden all the way around without having to be turned a single time.
The difference between air fryer and oven
In the oven you typically use 220 degrees for 20–25 minutes. In the air fryer you can turn it down to around 200 degrees and you’re done in 12–15 minutes, because the air hits the batter far more directly. The faster cooking gives an even more pronounced edge, while the centre stays hollow and light. In return there’s less room, so larger amounts have to be made in batches.
My kitchen test of Yorkshire pudding
I have made countless batches of Yorkshire puddings in my Cosori Dual Blaze, and the pattern is clear: batter that has rested at least 30 minutes at room temperature rises markedly higher than batter used straight away. My sweet spot is 200 °C for 13 minutes, where I first preheat the tins with a teaspoon of neutral oil in each for 3 minutes, so the batter sizzles the very second it hits the tin.
For larger portions I have tested a Philips XXL with a six-hole muffin tin – same time and temperature, but I gave them two extra minutes because the tin is heavier and holds the heat longer. The result was consistent: tall, golden shells with a dramatically hollow centre.
The secret is cold batter meeting smoking hot fat. That shock is the whole difference between a flat pancake and a tall, crisp puff.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is pouring batter into cold tins. Without smoking hot fat to give an immediate lift, the bottom becomes dense and compact, so always preheat the tins with oil first. The second classic is opening the air fryer partway through to peek – that drop in air pressure makes the puddings sink, so wait until the last few minutes. Finally, many fill the tins too much; half full is plenty, because the batter triples its volume, and overfilled tins overflow and rise unevenly.
How to serve Yorkshire pudding
Yorkshire pudding is most classic with a roast, but it can do far more than that. Here are my favourites:
- With classic roast beef and plenty of brown gravy poured straight into the hollow centre
- As toad in the hole with fried sausages baked into the batter
- Filled with mushroom stew or pulled beef as a crisp bowl
- Sweet version with whipped cream and fresh berries for dessert
Storage and reheating
Yorkshire puddings are best fresh, but they keep well. Store them in an airtight container at room temperature for up to two days, or freeze them for up to a month. Reheat them straight from frozen in the air fryer at 180 °C for 3–4 minutes – that way they get their crispness back, which they never do in the microwave.
Once you’ve caught the rhythm with hot tins and rested batter, Yorkshire pudding in the air fryer is one of the most rewarding recipes you can have in your repertoire. Few ingredients, little time and a result that always impresses at the table.
Frequently asked questions
The main causes are a cold tin, too cold an air fryer or batter that hasn’t rested. Always preheat the tins with oil, let the batter rest at least 30 minutes, and never open the basket partway through.
Yes, the batter actually gets better from resting. Mix it together up to 24 hours before, store it cold, and stir it lightly through before use. Take it out 30 minutes before baking.
A neutral oil with a high smoke point such as rapeseed or sunflower oil works best, because it can get smoking hot without burning. Beef dripping gives the most authentic flavour, if you have it.
Recipe
Yorkshire pudding in the airfryer
Cooking Guide
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Cost of the dish
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Muffinform eller små metalforme (egnet til airfryer)
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
Shopping list
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)
How to make it
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.
Our notes for the recipe
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.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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