Air fryer Yorkshire pudding
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Yorkshire puddings rise brilliantly in an air fryer but need to be cooked in a baking tin or aluminium dish on an air-fryer trivet otherwise they result in a dreaded soggy bottom. For this recipe you will need an air fryer with a 3.8 litre/6¾ pint drawer and a 19x12x2.5cm/7½x4½x1in baking tin.
Ingredients
- 50g/1¾oz plain flour
- 50ml/2fl oz full-fat milk
- 1 free-range egg
- ½ tbsp vegetable oil, beef or goose fat
- salt and freshly ground black pepper
Method
Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre.
Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg.
Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes.
Preheat the air fryer for 5 minutes at 180C.
Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath.
Recipe tips
You do not need to preheat the baking tin or oil because when the tin is unfilled, the air might move it around. Providing you preheat the air fryer and use the right kind of tin, everything quickly heats up to achieve the perfect rise.
Try and find the largest tin or aluminium dish that fits in the air fryer so the mixture can spread out, otherwise it might get scorched on the top.
