Adan Kendric Jamie Oliver’s Air Fryer Yorkshire Pudding is a modern take on a British classic, designed for cooks who want reliable results without heating up the whole oven. The air fryer’s intense, circulating heat creates the conditions Yorkshire puddings need most: very hot oil, rapid steam, and steady temperature. The result is a pudding with a crisp, golden shell and a light, airy centre that still feels traditional.
This recipe makes 4 generously risen Yorkshire puddings and takes around 20–25 minutes in total. Below is a detailed, no-guesswork guide that explains not just what to do, but why each step matters, so you get a consistent rise and texture every time.
What Makes This Recipe Worth Making
- Strong, reliable rise thanks to controlled air fryer heat
- Crisp edges with soft centres—the hallmark of a good Yorkshire
- Energy-efficient cooking compared to a full oven
- Simple batter formula that’s easy to remember
- Ideal for small batches without compromising quality
What Is Jamie Oliver’s air fryer Yorkshire Pudding?
Jamie Oliver’s Air Fryer Yorkshire Pudding is a traditional Yorkshire pudding batter made from flour, eggs, and milk, cooked in an air fryer instead of a conventional oven. The method relies on extremely hot fat and fast heat circulation to create steam, which lifts the batter and sets the structure.
Jamie Oliver Air Fryer Yorkshire Pudding Ingredients List
- 75 g plain flour
- 2 large eggs
- 100 ml milk
- ½ teaspoon salt
- 2–3 tablespoons vegetable oil or beef dripping
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How to Prepare Jamie Oliver Air Fryer Yorkshire Pudding – Simple Steps
Step 1: Prepare the batter properly
Add the flour and salt to a bowl. Crack in the eggs and whisk while gradually pouring in the milk. Continue whisking until the batter is completely smooth and free from lumps. The texture should resemble single cream—fluid but not watery.
Let the batter rest for 10–20 minutes if possible. This allows the flour to hydrate fully, which improves structure and rise during cooking.
Step 2: Preheat the air fryer thoroughly
Preheat the air fryer to 200°C for at least 3–4 minutes. A fully heated air fryer is essential; lukewarm air will prevent the batter from lifting properly.
Step 3: Heat the oil until very hot
Place a heatproof metal or silicone pudding tray inside the air fryer basket. Add a small amount of oil or dripping to each cavity. Heat the tray for 3–4 minutes until the oil is shimmering hot. This step is critical—the batter must hit hot fat to rise.
Step 4: Add the batter quickly
Carefully remove the hot tray. Pour the batter into each cavity, filling them no more than halfway. Work quickly so the oil doesn’t cool. You should hear a gentle sizzle as the batter hits the fat.
Step 5: Cook without opening
Return the tray to the air fryer and cook for 10–12 minutes. Do not open the basket during this time. Opening it releases heat and steam, which can cause the puddings to collapse.
Step 6: Finish and serve immediately
Once risen, deep golden, and crisp, remove the Yorkshire puddings from the air fryer and serve straight away. They are at their best while hot and airy.
Common Mistakes to Avoid When Making Jamie Oliver’s Air Fryer Yorkshire Pudding
- Oil not hot enough – the batter won’t rise
- Opening the air fryer early causes deflation
- Overfilling the moulds – restricts expansion
- Cold batter straight from the fridge – reduces lift
What to Serve With Jamie Oliver Air Fryer Yorkshire Pudding
- Roast beef or chicken – classic and satisfying
- Rich gravy – essential for soaking
- Sausages – perfect for quick meals
- Roasted vegetables – carrots, parsnips, onions
Expert Tips to Get Jamie Oliver’s Air Fryer Yorkshire Pudding Right
- Use room-temperature batter – improves rise
- Choose high-smoke-point oil – prevents burning
- Metal tins give the best crispness – if available
- Serve immediately – texture changes as they sit
How to Add More Flavour to Jamie Oliver Air Fryer Yorkshire Pudding
- Beef dripping instead of oil – deeper savoury taste
- Light seasoning after cooking – keeps batter neutral
- Herb-infused oil – subtle aromatic note
- Cracked black pepper – gentle warmth
Best Way to Store Yorkshire Pudding
- Cool completely before storing – avoids trapped steam
- Airtight container – keeps up to 1 day
- Refrigerate only if necessary – texture is best fresh
Best Ways to Reheat Yorkshire Pudding
- Air fryer reheating – 2–3 minutes restores crispness
- Oven reheating – low heat works well
- Avoid the microwave – softens and ruins the structure
Nutritional Value (Per Yorkshire Pudding)
- Calories: ~130 kcal
- Carbohydrates: ~14 g
- Protein: ~5 g
- Fat: ~6 g
FAQs
Why Do Air Fryer Yorkshire Puddings Collapse After Cooking?
Yorkshire puddings collapse when the batter hasn’t set fully or when the air fryer is opened too early. Keeping the basket closed until the puddings are deeply golden and fully risen allows the structure to firm up and hold its shape.
What Is the Best Oil to Use for Air Fryer Yorkshire Pudding?
Oils with a high smoke point, such as vegetable oil, sunflower oil, or beef dripping, work best. These fats heat quickly and stay hot enough to trigger the rapid rise Yorkshire puddings need.
Should the Batter Be Thick or Thin for Yorkshire Pudding?
The batter should be pourable, similar to single cream. If it’s too thick, the puddings won’t rise well; if too thin, they may rise briefly and then collapse.
Can I Make Yorkshire Pudding Batter in Advance?
Yes, the batter can be made a few hours ahead and kept in the fridge. Let it come to room temperature and give it a quick whisk before cooking to ensure a good rise.
Final Words
Jamie Oliver’s Air Fryer Yorkshire Pudding shows that modern methods can still respect tradition. With proper heat, hot fat, and a well-balanced batter, the air fryer delivers Yorkshire puddings that rise high, crisp beautifully, and feel every bit as comforting as the classic oven version—without the extra time or energy use.
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PrintJamie Oliver Air Fryer Yorkshire Pudding
Jamie Oliver Air Fryer Yorkshire Pudding is a traditional Yorkshire pudding batter made from flour, eggs, and milk, cooked in an air fryer instead of a conventional oven. The method relies on extremely hot fat and fast heat circulation to create steam, which lifts the batter and sets the structure.
- Prep Time: 10
- Cook Time: 10-15
- Total Time: 27 minute
- Yield: 6 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: British
Ingredients
-
- 75 g plain flour
-
- 2 large eggs
-
- 100 ml milk
-
- ½ teaspoon salt
-
- 2–3 tablespoons vegetable oil or beef dripping
Instructions
Add the flour and salt to a bowl. Crack in the eggs and whisk while gradually pouring in the milk. Continue whisking until the batter is completely smooth and free from lumps. The texture should resemble single cream—fluid but not watery.
Let the batter rest for 10–20 minutes if possible. This allows the flour to hydrate fully, which improves structure and rise during cooking.
Preheat the air fryer to 200°C for at least 3–4 minutes. A fully heated air fryer is essential; lukewarm air will prevent the batter from lifting properly.
Place a heatproof metal or silicone pudding tray inside the air fryer basket. Add a small amount of oil or dripping to each cavity. Heat the tray for 3–4 minutes until the oil is shimmering hot. This step is critical—the batter must hit hot fat to rise.
Carefully remove the hot tray. Pour the batter into each cavity, filling them no more than halfway. Work quickly so the oil doesn’t cool. You should hear a gentle sizzle as the batter hits the fat.
Return the tray to the air fryer and cook for 10–12 minutes. Do not open the basket during this time. Opening it releases heat and steam, which can cause the puddings to collapse.
Once risen, deep golden, and crisp, remove the Yorkshire puddings from the air fryer and serve straight away. They are at their best while hot and airy.
