The humble Yorkshire pud is the foundation of any British Sunday lunch, and should definitely grace your dinner table sometime this winter. The Defy Airfryer is the perfect vessel to puff the puddings up: crispy on the outside, and perfectly tender inside. Typically served with lashings of gravy, Jackie Cameron’s wonder-chefs suggest pairing these yorkies with a horseradish cream for an extra tang.
Yield: 8 Yorkshire puddings
- 1 cup stoneground cake flour
- 1 cup full cream milk
- 1 cup egg (3 whole eggs put into a 250ml measuring cup, then fill the cup to the top with egg whites)
- Salt and pepper to taste
- ±200 ml sunflower oil
Combine all the ingredients in a bowl with a whisk to form a smooth batter. Allow to stand in the fridge overnight for best results, or for as long as possible. Using the Defy Airfryer, preheat to 200°C. Line a metal dariole mould with baking paper. Place 3 tablespoons of oil into each cup and place into the basket of the Defy Airfryer. Heat at 200°C for 20 minutes. Remove the basket from the Defy Airfryer and very quickly pour ⅓ of a cup measure into each holder, it should be sizzling. Return to the Defy Airfryer - quickly and cook for 20 minutes. Turn down to 180˚C and cook for 2 minutes more, or until golden brown all the way around (if you prefer them with a brown charring around the edges, cook for 22 minutes at 200˚C). Remove from the Defy Airfryer. Then do the next batch (I could fit three in the basket at a time). Place on a cooling rack and serve immediately. Best used on the day it is made.
Serve with Sunday Beef Roast and horseradish cream.