Yorkshire puddings are the trickiest bake we've tested in an air fryer — they can genuinely rise well, but results vary more by model than almost any other recipe on this site, and it's worth going in with realistic expectations rather than assuming a guaranteed oven-level result.
Why This One Is Harder
A proper rise depends on a very hot fat hitting cold-ish batter all at once, creating a rapid burst of steam that pushes the batter up the sides of the tin. Oven cavities hold heat more consistently around multiple small tins than an air fryer basket, where airflow patterns can vary noticeably between models and even between positions in the same basket.
The Method That Works Best
Heat a small amount of oil in individual metal or silicone Yorkshire pudding tins directly in the air fryer at 200°C for 5 minutes until visibly smoking hot, then pour in the batter quickly and cook for 12–15 minutes without opening the basket — opening it partway through, even briefly, lets heat escape at exactly the moment the rise is most fragile.
What to Expect
In our testing, a Ninja Air Fryer's stronger airflow gave a noticeably taller, more even rise than a basic Tower on the same settings — if your first attempt comes out flatter than hoped, that's more likely down to your specific model's airflow strength than your batter or method.
Batter Consistency
Equal parts (by volume) plain flour, egg and milk, well-rested for at least 30 minutes (ideally longer) before cooking, gives the most reliable rise regardless of oven or air fryer — resting lets the flour's gluten relax and the batter thin slightly, both of which help it climb the tin more easily.
Should You Bother?
If you already have the oven on for the rest of a roast, it remains the more reliable choice for Yorkshires specifically. If you're doing a smaller, air-fryer-only roast dinner, they're worth trying with the hot-fat method above — just don't be discouraged if the first attempt in a new machine comes out shorter than an oven version.