‘Best’ Yorkshire puddings recipe uses one ‘golden rule’ for tall and fluffy results (Image: Getty)
Mopping up gravy and all the trimmings with a pillow-soft Yorkshire pudding is one of the delights of a classic roast dinner.
Yorkshire puddings are simply delicious, even with something less elaborate than a roast, like sausages and vegetables.
in-house chef Martin Senders has unveiled the he swears by for making these savoury treats, and the secret lies in the technique more so than the recipe.
He told Express.co.uk, “Making Yorkshire puddings in an air fryer is quick and easy. Thanks to rapid air circulation, you can achieve perfectly even with a crispier finish in less time.”
Martin continued: “We all know the golden rule for Yorkshire puddings: don’t open the oven door unless you want them to fall flat. The same applies to air fryers.”
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The oven door should never be opened when the Yorkshire puddings are cooking (Image: Getty)
According to Martin, keeping the air fryer drawer closed throughout cooking “helps maintain a steady temperature for the perfect rise.” Cooking them without an oven also requires less oil, so your Yorkshire puddings maybe even healthier than normal.
The universal recipe for Yorkshire puddings calls for eggs, flour, milk and salt, and Martin agrees this is the best formula.
He added: “To achieve the best results, ensure your ingredients are well-mixed and at room temperature before cooking. Using fresh, high-quality eggs can create a better structure and fluffiness, giving you light, airy puddings every time.”
Martin’s Yorkshire pudding recipe
Ingredients
- 100ml milk
- Two eggs
- 60g all-purpose flour
- Two pinches of salt
- Nine muffin cups
Method
Combine the milk, eggs, flour and two pinches of salt in a large jug or bowl and whisk thoroughly. Evenly pour the prepared batter into the nine generously oiled muffin cups.
Carefully transfer the muffin cups to the air fryer and cook for 20 minutes at 170C. Remove from the basket and serve.