Monday 20 March 2023

Yorkshire Puddings in the air fryer

I made my mixture using my new method discovered on Butlers Empire YouTube. 

Select two identical glasses, the right size to take the amount of eggs you wish to use, I used just one egg. 

Crack the egg/eggs into one. Measure plain flour to the same level in the other glass and tip it into a bowl/jug. Measure milk in the flour glass to the same level as the egg/eggs and tip into the flour. Finally add the eggs into the flour/milk mixture, plus a pinch of salt and beat together.

Leave to thicken and come up to room temperature.

I used 2 x 6" sandwich cake tins and added a dessertspoon of oil to each. These were placed into each drawer of the air fryer. Set to air fry for 25 minutes at 200C and heat the pans for 4 - 5 minutes. 

Carefully open the drawers and pour/divide mixture into both. Close drawers and air fry for another 15 minutes when mine were done. Next time I will set the temperature to 190C to see how that goes and maybe I will get the full 20 minutes on that occasion:

They were a smidge too brown on the top hence reducing the temperature to 190C next time. The outsides were crispy and the middle slightly soft, just how we like them. We had ours as a pudding with maple syrup. Delicious!


  1. I guess it's similar to making an 'all in one' sponge cake using the same weights of flour, sugar and fat as the weight of your eggs. It works every time.

  2. They look lovely.

    You are getting excellent use out of your air fryer.

    God bless.

  3. Thank you very much for this. I'm definitely going to give it a go, especially as I bought a couple of six inch cake tins for my Ninja not so long ago! xx


I love hearing from you, will read all your comments and try and answer any questions you leave. Please leave comments in English. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.