Indulge in the delectable delight of Air Fryer Yorkshire Puddings with this easy-to-follow recipe that promises perfection in every bite. The batter, a simple yet essential combination of flour, eggs, and milk, achieves a flawless consistency through a brief resting period, ensuring a texture that’s both light and airy. The clever addition of vegetable baking fat or sunflower oil in a preheated silicone muffin tin within the air fryer sets the stage for golden, puffed-up puddings with a crisp exterior.

The recipe’s versatility shines through in its equipment suggestions, catering to various preferences with options like silicone muffin tins, ramekins, pudding tins, or mini cake tins. The cooking process is a symphony of swift movements – from stirring the batter to pouring it into the tin and navigating the air fryer’s temperature settings. The resulting Yorkshire puddings are a visual delight, embodying the perfect balance of golden hues, a domed top, and a slightly doughy underside.

Serve these Yorkshire puddings immediately alongside a succulent roast beef or any other roast dinner, generously drenched in flavorful gravy. The recipe also provides practical tips for storage, offering guidance on reviving leftover puddings in the air fryer and freezing them for future enjoyment. With its clear instructions and valuable notes, this Air Fryer Yorkshire Pudding recipe promises not just a meal, but a culinary experience that captures the essence of a classic Sunday roast.

Air Fryer Yorkshire Puddings

Follow my Air Fryer Yorkshire Pudding recipe to make PERFECT Yorkshire puddings from scratch in your Air Fryer! Pair with my Air Fryer Roast Beef to enjoy a classic Sunday Roast.

Prep Time5minutes mins

Cook Time15minutes mins

Resting time30minutes mins

Total Time50minutes mins

Course: Side Dish

Cuisine: British

Keyword: Air Fryer Yorkshire Pudding

Servings: 12

Calories: 98kcal


  • silicone muffin tin or see recipe notes


For the batter

  • 130 g (1 cup) flour , plain / all-purpose flour
  • ½ tsp salt
  • 3 large eggs
  • 240 ml (1 cup) milk , semi-skimmed

To cook

  • 3 tbsp vegetable cooking fat (such as Trex) or sunflower oil, as needed


Make the pudding batter

  • Measure the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together.
  • Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.
  • Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.

Preheat the Air Fryer

  • Place a silicone muffin tin (or the ramekins / cake tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer at 200°C (400°F) for 10 minutes.
  • Stir the batter well before making the puddings. Working quickly, pour in the batter into the tin, just under halfway up. Air fry for 10 minutes – the puddings will look golden and puffed up on top but still a bit doughy underneath.
  • Use tongs to flip them over and cook for another 5 minutes for small puddings and up to 10 minutes for larger ones. The puddings should be golden, puffed, with crisp edges and light as air. If they still feel heavy you can continue cooking them for a little longer.
  • Serve immediately with roast beef (or any roast dinner) and plenty of gravy!


You will need

  • I used a Cosori Air Fryer
  • Silicone muffin tin – this works well even if it is not the best heat conductor.
  • Ramekins (6 fl oz) – a good option if you already have some.
  • Pudding tins – perfect for cooking Air Fryer Yorkshire puddings (and making sticky toffee puddings).
  • Mini cake tins (4 inch cake tins) – these are excellent for making larger yorkies with the perfect crater for adding gravy in! 
  • Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.

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Storing and freezing Instructions

Should you have any leftover puddings (that NEVER happens in my house!) you can keep them in the fridge for a couple of days. They will lose their crispness but fear not – just three minutes in the air fryer at 160°C (320°F) and they will be perfect again!

Yorkshire puddings freeze brilliantly and can be reheated straight from frozen in the air fryer. Make a batch, cool completely and then spread out on a tray and freeze. Once the puddings are frozen you can store them in a bag or suitable container.

Pop the frozen puddings in the basket of your fryer. Air fry from frozen for five minutes at 180°C (360°F).


Calories: 98kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 121mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 93IU | Calcium: 33mg | Iron: 1mg