I still remember the first time I tried making Yorkshire puddings at home. It was a Sunday afternoon. The oven was already working overtime roasting beef, potatoes, and carrots. I thought I had everything under control, but when it came time for the Yorkshire puddings… disaster. They were flat. Heavy. Nothing like the golden puffs my grandmother used to make.
Fast forward to now, and I’ve discovered a game changer: the air fryer. And not just any recipe-the Jamie Oliver way. His approach takes something so traditional and gives it a modern twist. Suddenly, I was pulling out Yorkshire puddings that were crisp on the outside, fluffy on the inside, and no longer at the mercy of an oven juggling ten different dishes.
Jamie Oliver’s Air Fryer Yorkshire Pudding Recipe
Jamie Oliver has always had this knack for taking classic British comfort food and making it accessible. His air fryer Yorkshire pudding recipe is no different. It’s simple, no fuss, and it gives consistent results.
The magic? Cooking in an air fryer means even heat circulation. No worrying about hot spots in the oven. No opening the door and letting all the heat escape. Just pure, reliable puff.
Ingredients Needed
When I first glanced at the ingredient list, I was surprised by how simple it was. It’s the kind of recipe where the quality of each item really matters. Here’s what you’ll need:
- Eggs – The backbone of the rise and structure
- Plain flour – Keeps things light and airy
- Milk – Balances the batter and adds richness
- Salt – Just a pinch, but it enhances everything
- Oil or dripping – Traditionally beef dripping, but any high-heat oil works in the air fryer
What I love is that these are pantry staples. No fancy shopping trip required.
How To Make Jamie Oliver’s Air Fryer Yorkshire Pudding
The process feels almost therapeutic once you get the hang of it. Here’s how I do it step by step:
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Mix The Batter
- Crack the eggs into a bowl
- Add flour and whisk until smooth
- Gradually pour in milk while whisking to avoid lumps
- Add a pinch of salt
- Rest the batter for at least 30 minutes (this step really does make a difference)
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Preheat The Air Fryer
- Place your muffin tins or pudding molds inside with a little oil in each cup
- Heat until the oil is smoking hot (this is key for that signature rise)
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Cook The Puddings
- Carefully pour the batter into the hot oil
- Air fry at around 200°C (390°F) for 15 to 20 minutes
- Resist the urge to open the basket too early-the rise happens in those crucial first minutes
When they’re ready, they’ll be golden brown, crisp, and begging to be served with gravy.
Ingredient Science Spotlight
One of the things I find fascinating about Yorkshire puddings is the science behind them. Here’s why each ingredient matters:
- Eggs: They’re the structure builders. Without them, you’d have flat pancakes.
- Flour: Provides gluten, which traps the air bubbles and helps the puddings puff.
- Milk: Adds moisture and creates steam during cooking. Steam = rise.
- Oil or dripping: Needs to be scorching hot to create that initial sizzle. That’s what kickstarts the puffing magic.
It’s really a delicate balance between proteins, starch, and steam. Mess with one, and you’ll see it in the results.
Expert Tips
Over time, I’ve picked up a few tricks that make all the difference:
- Rest your batter-30 minutes minimum, overnight if possible.
- Don’t skimp on preheating the oil. If it’s not hot enough, the puddings won’t rise.
- Keep the air fryer closed during cooking. Every peek drops the temperature.
- Use equal ratios of flour, eggs, and milk by weight. It’s foolproof.
- Don’t overfill the molds. Halfway is plenty-these puddings climb.
Recipe Variations
Sometimes I like to play around with the traditional recipe. Here are a few twists I’ve tried:
- Herby Yorkshire puddings – Add chopped rosemary or thyme to the batter.
- Cheesy puddings – A sprinkle of cheddar or Parmesan makes them extra indulgent.
- Mini puddings – Use smaller molds and serve as canapés with dips.
- Gluten-free – Swap plain flour with a good gluten-free blend. Works surprisingly well.
- Sweet version – Reduce the salt, add a touch of sugar, and serve with fruit and cream.
Final Words
I’ve gone from failed, flat Yorkshire puddings to pulling out trays of golden beauties that would make my gran proud. And it’s all thanks to the simplicity of Jamie Oliver’s method and the reliability of the air fryer.
The best part? No more juggling oven space on a busy Sunday. The puddings now have their own stage, and they never disappoint.
FAQs
Can I Use Any Air Fryer For Jamie Oliver’s Yorkshire Pudding Recipe?
Yes, as long as it has a basket or tray large enough to fit the batter, it should work.
How Do I Get Yorkshire Puddings Crispy In The Air Fryer?
Make sure the batter is well mixed and use a bit of oil in the pan to help them crisp up.
What Temperature Should I Set My Air Fryer For Yorkshire Puddings?
Jamie recommends 200°C (400°F) for the perfect rise and crisp.