Homemade Yorkshire Puddings
Both Dom and I were raised, fell in love, and bought our first house in Yorkshire. It's also where Kyle, our first son, was born
- 125g plain flour
- 1 large egg
- 240m whole milk 4 tsp beef dripping
- Salt and black pepper
Put the flour in a mixing bowl and season with salt and pepper.
Make a well in the centre of the flour and crack the egg into the well.
Mix the egg with a fork, gradually incorporating the flour around the outside as you go, until all the egg and flour is mixed.
Gradually add the milk, continuing to mix with a fork as you trickle it in. Mix until you have a bubbly, pancake-style batter.
Allow the batter to sit in the mixing bowl for 20 minutes before moving on to the next step. This will help the Yorkshire puddings to rise.
After 10 minutes, divide the beef dripping among eight mini metal pudding tins, putting half a teaspoon in each, then place the pudding tins into the air fryer basket. Note, you can cook four at a time if you can’t fit them all in one go. Air fry at 200C/400F for 10 minutes to get the tins really hot and the fat sizzling.
When the air fryer beeps, quickly pour the batter into the tins, dividing it equally among the eight tins (or four, if doing in batches). Air fry at the same temperature for another 10 minutes.
On the beep, use tongs to turn over the Yorkshires and air fry at the same temperature for a final five minutes, then flip back over with tongs and serve. If you have to repeat the process to cook the remaining four puddings, just heat the dripping in the tins for five minutes before adding the batter, as the air fryer will already be really hot.
