Yorkshire puddings need fierce heat, smoking hot fat and a door that stays shut, and a full-size oven crowded with a joint and potatoes does not always give you that. So can an air fryer oven do the job? Yes, and often very well. This guide explains how to make air fryer Yorkshire puddings that rise tall and crisp, which tin to use and what to expect from a fan oven this size.
Will Yorkshire puddings rise in an air fryer oven?
They will, as long as you get three things right: the fat must be very hot before the batter goes in, the oven must be properly preheated, and you must leave the door closed until they are set. The batter hits hot fat, turns to steam and the eggs set around it.
An air fryer oven is well suited to this. The cavity is small, so it heats quickly and recovers its temperature fast after you open the door to pour in the batter. The Fridja f77 Super Oven Pro is a 30L air fryer oven with 18 presets and manual temperature control from 30°C up to 230°C in 5°C steps, which gives you the high heat that Yorkshires need. The more compact f66 Super Oven heats up to 220°C, which is also enough for a good rise.
Because a fan moves the air around, your puddings may rise a little unevenly. They taste just as good, and the edges are often crisper.
Choosing a tin that fits
Measure before you start. The f77 comes with a baking tray that measures 335mm x 280mm, which is a useful guide: if your tin is no bigger than that tray, it should sit comfortably on the grill rack with room for air to move around it. Good options:
- A 12-hole muffin or bun tin for small, crisp Yorkshires. Check the full width, including the handles.
- A 4-hole Yorkshire pudding tin for larger, deeper puddings with soft middles.
- A small metal roasting tin for one big pudding to cut into squares, or for toad in the hole.
Use metal rather than silicone or glass. Metal heats fast and passes that heat straight into the fat, which is what gives you the lift. Leave a few centimetres between the tin and the heating element, as Yorkshires rise high.
Yorkshire pudding batter: the easy ratio
The most reliable method uses equal volumes of eggs, flour and milk, so you do not need scales. For about 12 small or 4 large puddings:
- 3 large eggs, cracked into a measuring jug (note the level)
- The same volume of plain flour
- The same volume of milk (whole or semi-skimmed both work)
- A good pinch of salt
- Vegetable oil, sunflower oil or beef dripping for the tin
Whisk the eggs and flour into a thick, smooth paste, then whisk in the milk a little at a time until the batter is the consistency of single cream. Add the salt. Cover and leave the batter to rest for at least 30 minutes at room temperature, or overnight in the fridge. Rested batter rises more evenly. If it has been chilled, whisk it and let it stand for 20 minutes.
Step by step: air fryer Yorkshire puddings
- Preheat. Set the oven to 220°C and let it heat fully. Put the empty tin inside to heat at the same time.
- Heat the fat. Carefully take out the tin, add about a teaspoon of oil or dripping to each hole of a muffin tin (a tablespoon for a 4-hole tin), then put it back for 8 to 10 minutes. The fat should be shimmering and just starting to smoke.
- Pour quickly. Using oven gloves, bring the tin out onto a heatproof board and pour the batter into each hole until it is about a third to half full. It should sizzle as it goes in. Work fast so the fat stays hot.
- Bake without peeking. Return the tin to the oven straight away and close the door. Bake small Yorkshires for 15 to 20 minutes and large ones for 20 to 25 minutes. Do not open the door in the first 15 minutes, as the rush of cooler air can make them collapse. Check their colour through the glass instead.
- Check they are set. They are ready when they are tall, deep golden and crisp to the touch, and they sound hollow if you tap one. If the bases still look pale, give them 3 to 5 more minutes.
- Serve straight away. Yorkshires are at their best within a few minutes of leaving the oven.
Every oven and tin is different, so treat these times as a starting point.
Timing them with the rest of your roast
Yorkshires need the oven at full heat and to themselves, so cook them while the meat rests. Meat benefits from 20 to 30 minutes of resting under foil, which is about the time the puddings take.
If you are cooking the whole roast in one air fryer oven, roast the potatoes and vegetables first, keep them warm, then turn the heat up for the puddings. Our guides to crispy air fryer roast potatoes and air fryer roast vegetables have timings for both. Planning ahead for Christmas? Pigs in blankets in the air fryer oven fit neatly into the same plan.
Common problems and how to fix them
My Yorkshires came out flat
The fat was not hot enough, or the door was opened too early. Heat the fat until it is just smoking, pour quickly and keep the door closed for at least 15 minutes.
They are soggy on the bottom
Usually too much fat or not quite long enough in the oven. Use a teaspoon of fat per muffin hole and give them a few extra minutes. You can also turn them out and put them back on the rack upside down for 2 to 3 minutes to crisp the bases.
They rose unevenly or lean to one side
This is the fan at work and is normal in an air fryer oven. It does not affect the taste. Fill each hole equally and keep the tin level.
The tops are too dark before the middles are set
The tin is too close to the heating element, or the temperature is a little high for your oven. Lower the tin if you can, or reduce the heat by 10°C after the first 15 minutes.
Making Yorkshires ahead and reheating them
Yorkshire puddings freeze very well, which takes the pressure off a busy Sunday or Christmas Day. Bake them as above, let them cool completely, then freeze them in a bag for up to a month. To reheat, place them straight from frozen on the grill rack and heat at 200°C for 5 to 8 minutes until hot and crisp. For shop-bought frozen Yorkshires, follow the packet and check a couple of minutes early.
After all that hot fat, give the tin, tray and rack a proper clean. Our air fryer oven cleaning guide covers racks, trays and the glass door. The f77's baking tray, grill rack and air fry basket are dishwasher safe on the top rack at up to 40°C. If you are new to cooking this way, our guide on how to use an air fryer oven covers the basics, and you can compare models in our digital air fryer ovens range.
Frequently asked questions
Can you cook Yorkshire puddings in an air fryer?
Yes. An air fryer oven with room for a metal muffin or Yorkshire tin works well, because the small cavity heats quickly and holds its temperature. The keys are smoking hot fat, a fully preheated oven at around 220°C and keeping the door closed for the first 15 minutes so the puddings can set.
What temperature should Yorkshire puddings be in an air fryer oven?
Around 220°C works well for most air fryer ovens. Heat the tin and fat at that temperature for 8 to 10 minutes before adding the batter. If the tops darken too quickly in your oven, lower the heat by 10°C after the first 15 minutes rather than starting cooler, as the early heat gives the rise.
Why didn't my Yorkshire puddings rise?
The most common reasons are fat that was not hot enough, opening the door too early, or batter that was too thick or too cold. Heat the fat until it just starts to smoke, rest the batter at room temperature for at least 30 minutes and pour it in quickly so it sizzles.
How do you reheat frozen Yorkshire puddings in an air fryer oven?
Put them straight from frozen on the grill rack or tray and heat at about 200°C for 5 to 8 minutes, until they are hot all the way through and crisp on the outside. There is no need to defrost them first. Check a little early, as compact air fryer ovens often cook faster than a full oven.