Air Fryer Yorkshire Puddings

Measure the flour into a mixing bowl. Add a pinch of salt and stir to combine. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together.

Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.

Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and blitz until the batter is smooth.

Place a silicone muffin tin (or the ramekins / cake tins) in the air fryer basket. Add half a teaspoon of vegetable baking fat (or sunflower oil) to each. Preheat the air fryer at 200°C (400°F) for 10 minutes.

Stir the batter well before making the puddings. Working quickly, pour in the batter into the tin, just under halfway up. Air fry for 10 minutes – the puddings will look golden and puffed up on top but still a bit doughy underneath.

Use tongs to flip them over and cook for another 5 minutes for small puddings and up to 10 minutes for larger ones. The puddings should be golden, puffed, with crisp edges and light as air. If they still feel heavy you can continue cooking them for a little longer.

Serve immediately with roast beef (or any roast dinner) and plenty of gravy!