Jamie Oliver Air Fryer Yorkshire Pudding

Yorkshire puddings. In the air fryer. Yeah, I didn’t believe it either—until I did it. And they came out like little golden clouds with crispy edges that snapped between your teeth before giving way to that pillowy inside. There’s something a bit magic about watching them puff up in that tiny, whirring machine. Messy, quick, kind of thrilling. (inspired by Jamie Oliver)

Ingredients Needed

For the batter:

• 1 cup plain flour
• Half a teaspoon of salt
• Three eggs
• A full cup of semi-skimmed milk

To cook:

• A few tablespoons of sunflower oil, or the old-school fat like Trex if you’ve got it

How To Make Jamie Oliver Air Fryer Yorkshire Pudding

1. Start with the batter. Just dump the flour and salt into a bowl. Crack in the eggs—don’t worry if a bit of shell sneaks in, it happens. Add a splash of milk and beat it like you mean it until it smooths out. Keep whisking as you pour in the rest of the milk. By the end, it should look like melted vanilla ice cream. Let it sit. Seriously. Half an hour minimum. Or do it the night before and leave it in the fridge next to the leftover wine you’re pretending you won’t finish.
2. While that’s chilling, heat the air fryer. Blast it up to 200°C. Give it 10 minutes. Grab your muffin tins—silicone or metal, doesn’t matter as long as they fit—and drop a little bit of oil into each. Not too much. Think sizzle, not drown.
3. Pull out the batter. Give it a lazy stir. Pour it into the hot tins, but only halfway. They need room to stretch, to do their puffed-up thing.
4. Slide the tray in. Shut the lid. Don’t open it. Let them do their dance in there for 10 minutes. Then gently, almost nervously, flip them. Back in for another 5 to 10 until they’ve gone golden and dramatic.
5. Get them out. Tear one open. Steam should rush out like a whisper. Eat immediately. With beef, gravy, or standing over the counter with your fingers. No judgement.

Why I Love This Recipe

The first time I tried it, I was skeptical. It was a grey Sunday. My oven had given up. So I shoved the tins in the air fryer, muttering under my breath. But then—those golden little domes rose like they had something to prove. We tore into them with leftover gravy and cold roast potatoes. They didn’t last five minutes.

Recipe Tips

• Let the batter rest. It changes everything.
• Heat the oil. Like, properly hot. Otherwise, no puff.
• Don’t crowd the tins. These things need space.
• Serve immediately. They sulk and deflate if ignored.
• Feeling bold, Add a pinch of mustard powder or thyme. Just because.

How To Store This Jamie Oliver Air Fryer Yorkshire Pudding

• At Room Temperature: Honestly, don’t. They get weird and floppy. Eat them hot.
• In the Fridge: Chuck them in a container. They’ll keep for a couple of days. Not the same, but still decent.
• In the Freezer: Wrap them up tight. They’ll last a few months. They thaw fast, so that’s something.
• Reheating: Oven is best—180°C, maybe 10 minutes. Air fryer works too. Microwave? Eh. Only if you’re desperate.

Let’s Answer a Few Questions!

Can I use whole milk?
Yep. Richer, creamier, slightly indulgent. Worth it.

Don’t have silicone tins?
Metal works. Just make sure they fit and heat up properly.

Can I prep the batter the day before?
Absolutely. Makes the texture better, honestly.

Why didn’t mine puff up?
Cold oil. Cold fryer. Batter didn’t rest. Something was off. Try again. You’ll get it.

Nutrition Facts (per serving):

• Calories: 98
• Carbs: 9g
• Protein: 3g
• Fat: 5g
• Sugar: 1g
• Fibre: 0.3g
• Sodium: 121mg

Try More Recipe:

• Jamie Oliver Potato Rostis With Beetroot Horseradish
• Jamie Oliver Olive Bread
• Jamie Oliver Portuguese Tarts Recipe