Air Fryer Mary Berry’s Yorkshire Puddings

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Air Fryer Mary Berry’s Yorkshire Puddings — Raymond Duggan

Air Fryer Mary Berry’s Yorkshire Puddings

Light, crisp, traditional — exactly as they should be

Makes: 4–6  |  Prep: 5 mins  |  Rest: 15 mins  |  Bake: 18–22 mins  |  Temp: 235°C

Ingredients

  • 100g / 3½ oz plain flour
  • ¼ tsp salt
  • 3 large free-range eggs
  • 225ml / 8 fl oz milk — preferably semi-skimmed
  • 4 tbsp sunflower oil — for the tin

Method

  1. Sift the flour and salt into a bowl. Make a well in the centre.
  2. Crack in the eggs and whisk together, gradually drawing the flour in from the edges.
  3. Pour in the milk slowly, whisking all the time, until you have a smooth thin batter — consistency of single cream.
  4. Leave to rest for 15 minutes. Do not skip this.
  5. Preheat air fryer to 235°C. Put ½ tablespoon sunflower oil into each cup of your Yorkshire pudding tray.
  6. Heat the empty tray for 10 minutes until the oil is very hot and shimmering.
  7. Pour batter in — thin layer only, just coat the bottom. Do not overfill.
  8. Bake 18–22 minutes until deep golden brown and well risen. DO NOT open the door during cooking — they will collapse.
  9. Serve immediately with plenty of gravy.
Tray Tip: Use a deep straight-sided Yorkshire pudding tin. Sloped sides = batter spreads flat. Straight sides = batter rises tall.
Care: Wipe clean only — never wash with soap. The seasoned oil layer gets better every time you use it.
Efficiency: Approx 2 units of electricity per batch — pennies to make, proper comfort food to enjoy.

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