Recipe
Traditional Yorkshire Puddings
Crisp golden Yorkshire puddings with a soft centre, with both oven and air fryer methods for flexible home cooking.
Ingredients
Method
Oven
15 mins prep25 mins cook40 mins total
Whisk flour salt and black pepper in a bowl.
Beat in eggs milk and water until smooth then rest the batter for 30 minutes.
Optional: whisk in 2ml white vinegar with the wet ingredients to help the puddings hold their rise.
Heat the oven to 220°C fan and place a Yorkshire pudding tray inside with hot oil or lard in each well.
When the oil is very hot carefully pour batter into each well to about halfway.
Bake for 20 to 25 minutes until puffed golden and crisp.
Serve immediately while risen and hot.
Air Fryer
15 mins prep18 mins cook33 mins total
Whisk flour salt and black pepper in a bowl.
Beat in eggs milk and water until smooth then rest the batter for 30 minutes.
Optional: whisk in 2ml white vinegar with the wet ingredients to help the puddings hold their rise.
Preheat the air fryer to 180°C and heat a small metal tin with oil or lard for 4 to 5 minutes.
Carefully pour batter into the hot tin and return to the air fryer.
Cook for 16 to 18 minutes until risen and golden.
Serve straight away for best texture.
Notes
Use lard instead of oil for an even better rise and a higher smoke point.
Add a tiny splash of white vinegar to the batter if you want help keeping the puddings lifted.
Keep the fat very hot before pouring in the batter and avoid opening the oven or drawer too early.
About this recipe
Yorkshire puddings are a proper British classic that work for Sunday roasts and simple midweek dinners alike. This version keeps ingredients straightforward and gives you two reliable ways to cook them depending on your kitchen setup.
Use the oven for a full tray or the air fryer for smaller batches with less fuss. Either way, preheating the fat properly is the key to great rise and crisp edges.
