Jamie 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: 33 minute
- Yield: 6 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: British
Ingredients
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- 75 g plain flour
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- 2 large eggs
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- 100 ml milk
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- ½ teaspoon salt
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- 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.
Find it online: https://jamieolivereats.uk/air-fryer-yorkshire-pudding/