Quick answer: Frozen Yorkshire puddings take 3–5 minutes at 200°C (400°F) straight from the freezer, no oil needed. Homemade Yorkshire puddings take 15–20 minutes at 200°C (400°F): heat 1 tsp oil per hole in a metal tin inside the air fryer for 5 minutes, pour in the rested batter, and don’t open the drawer for the first 12 minutes. Use equal volumes of eggs, milk and plain flour for the best rise.
Yorkshire puddings are the part of a Sunday roast everyone fights over, and the part that ties up the oven at exactly the moment you need it for potatoes. The air fryer solves that. Shop-bought frozen Yorkshires crisp up in minutes, and homemade ones rise tall and golden in a fraction of the energy of a full oven. This guide covers both methods, the batter ratio that never fails, which tins fit an air fryer, and how to stop your puddings sinking.
How to Cook Frozen Yorkshire Puddings in an Air Fryer
Frozen Yorkshire puddings (such as Aunt Bessie’s or supermarket own-brand) are already cooked, so the air fryer simply reheats them and re-crisps the outside. They’re arguably better than oven-cooked, because the circulating air crisps the base too.
- Place the frozen puddings in the basket in a single layer, cup side up. There’s no need to defrost or add oil.
- Air fry at 200°C (400°F) for 3–5 minutes for standard puddings, or 5–7 minutes for large ones (about 15cm across).
- Check at 3 minutes. They’re ready when they’re piping hot and the edges are crisp. They catch quickly, so don’t walk away.
Air Fryer Yorkshire Pudding Times
| Type | Temperature | Time | Notes |
|---|---|---|---|
| Frozen standard Yorkshires | 200°C (400°F) | 3–5 mins | From frozen, no oil |
| Frozen large Yorkshires (15cm) | 200°C (400°F) | 5–7 mins | Check at 4 mins |
| Homemade, muffin-tin size | 200°C (400°F) | 15–18 mins | Metal tin, hot oil |
| Homemade, 4-hole Yorkshire tin | 200°C (400°F) | 18–20 mins | If it fits your basket |
| One large Yorkshire (15–18cm tin) | 200°C (400°F) | 18–22 mins | Great for toad in the hole |
| Reheating homemade (fridge) | 180°C (360°F) | 2–3 mins | Re-crisps the edges |
| Reheating homemade (frozen) | 180°C (360°F) | 4–5 mins | No need to defrost |
Converting your usual oven Yorkshire recipe? Our Oven to Air Fryer Converter gives the adjusted temperature and time in seconds.
Which Tin Works for Yorkshire Puddings in an Air Fryer?
This matters more than anything else for homemade Yorkshires. The batter needs to hit a very hot surface to puff up.
- Best: small metal tins. A metal muffin tray, 2–4 hole Yorkshire tin, or individual metal pudding moulds that fit inside your basket. Metal holds and conducts heat, which gives the biggest rise.
- Good: metal or enamel ramekins and small pie dishes. Anything oven-safe that heats up well.
- Okay: silicone muffin cups. They work, but silicone doesn’t get as hot as metal, so expect a smaller, softer rise. Preheat them with the oil for the full 5 minutes.
- Avoid: thin disposable foil cases with no support, and anything that blocks the airflow around the basket.
Measure the inside of your basket before you buy a tin. A standard 4–6L basket usually fits a 4-hole muffin tray or two to four individual moulds. Dual-basket and larger models fit more. If you’re shopping for an air fryer with roast dinners in mind, see how to choose an air fryer in the UK.
The Yorkshire Pudding Batter (Equal Volumes Rule)
The most reliable Yorkshire pudding batter uses equal volumes of egg, milk and flour. Crack the eggs into a measuring jug, note the level, then use the same volume of milk and the same volume of flour. It works for any number of eggs, which is why chefs swear by it.
For 6–8 small Yorkshires (enough for a 4-hole tin, twice):
- 2 large eggs (about 100ml)
- 100ml milk (whole or semi-skimmed)
- 70g plain flour (about 100ml in a jug)
- A pinch of salt
- Vegetable, sunflower or rapeseed oil, or beef dripping (about 1 tsp per hole)
Cooking for a crowd? Our Portion & Shopping Calculator helps you scale a roast dinner shopping list.
How to Make Homemade Yorkshire Puddings in an Air Fryer
- Make the batter. Whisk the eggs, then whisk in the flour and salt until smooth. Gradually whisk in the milk until you have a batter like single cream.
- Rest the batter. Leave it for at least 30 minutes at room temperature, or up to 24 hours in the fridge. Resting lets the flour absorb the liquid, which gives a taller, lighter rise. Give it a quick whisk before using.
- Heat the oil. Add about 1 tsp oil to each hole of your metal tin. Put the tin in the air fryer and heat at 200°C (400°F) for 5 minutes, until the oil is shimmering hot.
- Pour quickly and carefully. Using oven gloves, pull out the drawer and pour the batter into each hole until it’s about half full. It should sizzle as it hits the oil. Work fast so the oil stays hot, and don’t let any oil drip into the drawer or onto the element.
- Cook without peeking. Slide the drawer back and air fry at 200°C (400°F) for 15–18 minutes for muffin-size puddings. Do not open the drawer for the first 12 minutes, as the drop in temperature makes them collapse.
- Check and crisp. They’re done when they’re tall, deep golden brown and sound hollow when tapped. For extra-crisp bases, carefully turn them upside down in the tin for the last 2 minutes.
- Serve straight away. Yorkshires are at their best within minutes of coming out, with plenty of gravy.
Timing Yorkshires with the Rest of Your Roast
Yorkshires should always be the last thing you cook, as they don’t hold. A simple plan for an air fryer Sunday dinner:
- 60 minutes before: make the batter and let it rest.
- 45 minutes before: cook your air fryer roast potatoes or butternut squash, then keep warm in a low oven.
- 40 minutes before: cook the meat, such as crispy chicken thighs, and rest it under loose foil.
- 30 minutes before: cook crispy air fryer Brussels sprouts (15–18 minutes at 180°C) and keep them warm with the potatoes.
- 20 minutes before: Yorkshires go in, while you make the gravy and finish the veg.
Our Multi-Food Cooking Planner works out exact start times when you’re juggling several foods.
Air Fryer Toad in the Hole
Use the same batter for a quick toad in the hole for two. Air fry 4 sausages at 180°C for 8 minutes in a 15–18cm metal tin (see our air fryer sausages guide), add 1 tbsp oil, heat for 3 minutes at 200°C, pour the batter around the sausages and cook at 200°C for 18–22 minutes without opening the drawer for the first 15.
Why Did My Yorkshire Puddings Sink? (Troubleshooting)
They rose, then collapsed
The drawer was opened too early, or they came out slightly undercooked. Keep the drawer closed for at least 12 minutes and cook until deep golden, not just light brown. Pale Yorkshires haven’t set.
They didn’t rise at all
The oil wasn’t hot enough or the tin was silicone. The batter must sizzle when it goes in. Heat the tin and oil for a full 5 minutes at 200°C, and use metal if you can.
They’re flat and heavy
The batter was too thick (too much flour), wasn’t rested, or the holes were overfilled. Use the equal volumes rule, rest for 30 minutes and fill holes only halfway.
The tops burnt but the bottoms are soggy
The tin is too close to the element. Use a lower tin, drop to 190°C for the last 5 minutes, and turn them upside down for the final 2 minutes to crisp the bases.
My air fryer started smoking
Oil splashed into the drawer or onto the element. Pour carefully, use less oil, and see why an air fryer smokes for other causes.
Can You Make Yorkshire Puddings Ahead?
Yes. Cool cooked Yorkshires completely, then freeze them in a bag for up to 3 months. Reheat from frozen at 180°C (360°F) for 4–5 minutes. Leftover Yorkshires from the fridge need just 2–3 minutes at 180°C. Our Leftover Reheat Guide covers the rest of your roast dinner leftovers too.
Frequently Asked Questions
How long do frozen Yorkshire puddings take in an air fryer?
Standard frozen Yorkshire puddings take 3–5 minutes at 200°C (400°F) straight from frozen. Large 15cm Yorkshires take 5–7 minutes. Always check the pack, as brands vary slightly.
Can you cook homemade Yorkshire puddings in an air fryer?
Yes. Heat a metal tin with 1 tsp oil per hole at 200°C for 5 minutes, pour in rested batter and cook at 200°C for 15–20 minutes without opening the drawer for the first 12 minutes.
What temperature do you cook Yorkshire puddings at in an air fryer?
200°C (400°F). The high heat is what makes the batter puff up. If the tops brown too fast, drop to 190°C for the last 5 minutes.
Do you need to preheat the air fryer for Yorkshire puddings?
For homemade Yorkshires, yes: heat the tin and oil for 5 minutes so the batter sizzles when poured in. For frozen Yorkshires, no preheating is needed.
Can I use a silicone tin for air fryer Yorkshire puddings?
You can, but metal gives a much better rise because it gets hotter. If you use silicone, preheat it with the oil for the full 5 minutes.
Why are my air fryer Yorkshire puddings flat?
Usually the oil wasn’t hot enough, the batter wasn’t rested, or the drawer was opened too early. Hot oil, rested batter and a closed drawer fix most flat Yorkshires.
How do you reheat Yorkshire puddings in an air fryer?
Reheat at 180°C (360°F) for 2–3 minutes from the fridge or 4–5 minutes from frozen, until hot and crisp.
Find more shortcuts for your weekly shop in our Air Fryer Frozen Foods guide, or browse every air fryer recipe for the rest of your roast.
