Air fryer yorkshire puddings
It might make a Yorkshire native faint in horror, but you can make cracking yorkshire puddings in an air fryer – freeing up priceless oven space when making a roast dinner. The compact, ferociously hot environment is ideal for getting that initial rise as they cook; just make sure your oil or fat is as hot as you can get it before you add the batter. See more of our top air fryer yorkshire pudding tips below.
Ingreadient
- 110g plain flour
- 2 medium free-range eggs
- 290ml whole milk
- 4 tbsp vegetable oil (if need to be vegetarian), duck fat or beef dripping
- 4 small ramekins
Instruction
- Whisk together the flour, eggs and milk with a big pinch of salt until smooth. Leave the batter to rest for at least 15 minutes (or overnight) in the fridge.
- Once the batter has rested, divide the oil or fat among your ramekins, then put them in the air fryer. Heat the air fryer to 200°C with the ramekins inside. Even if your air fryer preheats quickly, wait 10 minutes before adding the batter to ensure the fat is smoking hot.
- Pour the batter into the moulds, around 1.5cm deep in each (although this will depend on the size of your ramekins). They will bubble and spit, so be careful. Quickly close the lid/drawer and cook the puddings for 15 minutes without opening the lid.
