Air fryer Yorkshire puddings will be ‘big and crispy’ with 1 ingredient added – not oil (Image: Getty)
Yorkshire pudding recipes are easy to come by, and the simple list of core ingredients is even easier to memorise after making them a few times.
, plain flour, and milk combine to make these golden delights, which are traditionally cooked in the oven alongside other roast dinner components.
Many people have ditched the oven for an , but an extra step warrants the most impressive results.
Phillips’ resident chef, Martin Senders, has a revolutionary tip to ensure the tallest, fluffiest Yorkshire puddings every time you make them. All you need is water.
He said: “Ovens are just too unpredictable – one minute they’re too hot, the next they’re cooling down, and that inconsistency is a Yorkshire pudding’s worst enemy.”
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Roast beef and Yorkshire puddings are the ultimate Sunday roast combination (Image: Getty)
Martin continued: “You need constant, powerful heat to get that dramatic rise and crisp golden crust – and that’s exactly what an air fryer delivers.
“With an air fryer, the heat is instant and even, meaning no cold spots, no sinking middles, and no guesswork. It’s the easiest way to get Yorkshire puddings that are big, crispy, and fail-proof every time.”
The chef suggested preheating the air fryer and adding a ramekin of water when cooking Yorkshire puddings.
He branded the tip his “great air fryer hack” and suggested that the ramekin of water should be placed in the appliance while you make the batter.
The steam helps create the perfect environment for the best possible rise.
Martin warned that you should remember to remove the ramekin before adding the oiled trays or containers into which you will pour the batter.
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The size of these air fryer Yorkshire puddings is impressive when you follow the recipe correctly (Image: Getty)
Martin’s jumbo Yorkshire pudding recipe
Ingredients
140g of plain flour
Four eggs
200ml milk
A pinch of salt
Two tablespoons of vegetable oil (for the tray)
Roast beef, potatoes, and gravy (to fill it after cooking)
Method
Preheat your air fryer to 200C and place a small ramekin of water inside. Let it heat up for at least three minutes.
Meanwhile, whisk together 140g of plain flour, four eggs, 200ml of milk, and a pinch of salt. Allow 30 minutes for the batter to rest.
Source a baking insert or pan that fits inside your air fryer. Remove the water, add two tablespoons of vegetable oil to the insert, and place it in the air fryer.
Now heat the empty oiled tray for three minutes at 200C, so it’s hot when you pour in the batter.
Once the oil is heated, carefully pour the batter into the hot insert. Martin said: “This will help the pudding rise evenly and create a crispier texture.”
Keep the air fryer at 200C and cook the Yorkshire puddings for 20 to 25 minutes. The pudding should rise and turn golden and crispy around the edges.
The air fryer chef said: “When the Yorkshire pudding is golden, remove it from the air fryer. Fill it with your roast beef, potatoes, and gravy, and enjoy!”