📝 About This Recipe
Experience the majestic rise of a British Sunday Roast classic reimagined for the modern kitchen. These air-fried Yorkshire puddings boast a crisp, golden-brown exterior with a delightfully tender, hollow center perfect for pooling rich onion gravy. Utilizing the intense convection heat of the air fryer ensures a dramatic puff and a lighter-than-air texture that rivals any traditional oven-baked version.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted for extra lightness)
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Whole milk (full fat yields the best flavor)
- 1/4 cup Cold water (helps create steam for the rise)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Fat (For the Sizzle)
- 4 tablespoons Beef drippings or Lard (can substitute with vegetable oil)
Optional Aromatics
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/4 teaspoon Mustard powder (for a subtle savory kick)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk the sifted flour, sea salt, and mustard powder (if using) to ensure there are no lumps and the dry ingredients are well aerated.
-
2
Create a well in the center of the flour. Crack the room-temperature eggs into the well and begin whisking gently, drawing the flour in from the edges.
-
3
Gradually pour in the milk and water mixture while whisking continuously. Continue until the batter is completely smooth and has the consistency of heavy cream.
-
4
Stir in the fresh thyme and cracked black pepper. Transfer the batter to a jug for easy pouring later.
-
5
Crucial Step: Let the batter rest at room temperature for at least 30 minutes. This allows the starch molecules to swell and the gluten to relax, ensuring a better rise.
-
6
Preheat your air fryer to 400°F (200°C). Place 4 to 6 individual silicone cupcake molds or small ramekins into the air fryer basket.
-
7
Divide the beef drippings or oil equally among the molds (about 1/2 to 1 teaspoon per mold). Heat the empty molds with the fat for 5 minutes until the oil is shimmering and smoking hot.
-
8
Carefully pull the air fryer basket out. Quickly pour the rested batter into the center of the hot oil, filling each mold about halfway.
-
9
Immediately slide the basket back in. Set the timer for 12-15 minutes at 375°F (190°C). Do not open the basket during the first 10 minutes!
-
10
Monitor through the window if possible. The puddings are done when they have tripled in size and are a deep, golden brown. If they look pale, give them another 2 minutes.
-
11
Carefully remove the puddings from the molds using tongs. They should feel light and sound hollow when tapped on the bottom.
-
12
Serve immediately while piping hot to maintain their structural integrity and crispness.
💡 Chef's Tips
Always use room temperature eggs and milk to ensure the batter reacts quickly to the heat. Never open the air fryer drawer early; the sudden drop in temperature will cause the puddings to collapse. If using silicone molds, place them on a small baking tray that fits in your air fryer for stability. For the best flavor, use high-quality beef drippings rather than standard vegetable oil. Ensure your flour is fresh; older flour can sometimes lead to a denser, flatter pudding.
🍽️ Serving Suggestions
Serve alongside a traditional roast beef dinner with plenty of horseradish sauce. Fill the hollow centers with creamy mashed potatoes and a splash of thick onion gravy. Try a sweet twist by dusting with powdered sugar and serving with a dollop of jam. Pair with a robust English Ale or a glass of full-bodied Cabernet Sauvignon. Use leftovers for 'Yorkshire Wraps' filled with sliced roast chicken and stuffing.