Serves 4

Ingredients

• 255g/9oz/2 cups fresh blueberries
• 5 tbsp granulated sugar, plus 4 tsp for the blueberries
• 4 tsp maple syrup
• 125g/4½oz/1 cup self-raising flour
• 60g/2oz/¼ cup unsalted butter, softened
• 28g/1oz/⅓ cup porridge oats/oatmeal

Method

Divide the blueberries evenly among four ramekins. Sprinkle a teaspoon of sugar and drizzle a teaspoon of maple syrup into each ramekin.

Put the ramekins in the air fryer basket and air fry the blueberries at 180ºC/360ºF for 5 minutes.

In the meantime, put the 5 tablepoons of sugar, the flour and butter into a bowl. Rub the fat into the flour and sugar using your fingertips until the mixture resembles breadcrumbs. Add the oats and stir with a fork until well mixed.

When the air fryer beeps, sprinkle the crumble over the berries, dividing it equally among the four ramekins.

Air fry at 200ºC/400ºF for 5 minutes, or until the blueberries are bubbling and the crumble topping is firm and golden.

Sam & Dom say: “We first made pumpkin pie in the air fryer for Thanksgiving 2012. It was delicious and started a new Thanksgiving air fryer tradition. Now it’s a reader favourite at RecipeThis and many make it ahead to take out the stress of Thanksgiving.”

Serves 8

Ingredients

• Flour, for dusting
• 1 recipe sweet Easy Peasy Shortcrust Pastry (see below), at room temperature
• ½ X 425g/15oz can pumpkin purée
• 2 large eggs
• 100g/3½oz/½ cup soft light brown sugar
• 3 tbsp granulated sugar
• 120ml/4¼fl oz/½ cup double/heavy cream
• 2 tsp pumpkin spice
• 2 tsp ground cinnamon
• 1 tsp grated nutmeg

Method

Dust a clean worktop and a rolling pin with flour. Roll out the pastry until you have a thin crust for the bottom of your baking pan (see below). We recommend you place the pan over the rolled-out pastry to make sure it is large enough to cover the base and sides.

Carefully wrap the pastry around the rolling pin and transfer it to the baking pan, unrolling it carefully. Tuck it into the pan with your fingers, making sure it is smooth, then trim off the extra overhang with a vegetable knife.

Prick the bottom of the pie pastry with a fork to help it breathe as the air circulates around the air fryer. Don’t chill because pie crust in the air fryer cooks better from room temperature. Just leave to one side while you prepare the filling.

Put the pumpkin puree, eggs and sugars in a mixing bowl. Mix with an electric hand mixer until you have a creamy texture. Add the cream and all the dried spices and continue to mix until smooth.

Pour the pumpkin filling into your lined baking pan, spreading out evenly with a spatula so that it looks neat and cooks evenly.

Place the pie carefully into the air fryer basket and air fry at 180ºC/360ºF for 20 minutes, or until the pie crust is golden and the filling has only a slight wobble. Chill in the fridge overnight before slicing and serving.

Easy Peasy Shortcrust Pastry

Makes enough for one (20cm/8in) pie or quiche – refer to quantities below

Ingredients

• 250g/9oz/2 cups plain/all-purpose flour
• 3 tbsp granulated sugar (for sweet pastry)
• 125g/4½oz/½ cup butter (salted for savoury/unsalted for sweet)

For 1 open pie or quiche

• 180g/6¼oz/1⅓ cups plain/all-purpose flour
• 2 tbsp granulated sugar (for sweet pastry)
• 90g/3¼oz/6 tbsp butter (salted for savoury/unsalted for sweet)

Method

Put the flour in a mixing bowl and add the sugar if you’re making sweet pastry. Chop the butter into cubes and add them to the flour. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Gradually add a little cold water at a time (approximately 4 tablespoons for the enclosed pie quantity and 3 tablespoons for the open pie or quiche) as you mix the dough until the mixture begins to come together into a soft dough. Transfer the dough to a floured clean worktop and knead briefly until it’s nice and smooth.

Roll out the dough and use in a recipe, or wrap in cling film/plastic wrap to save for later. If using later, bring the dough to room temperature before rolling.

Sam & Dom say: “We love self-saucing puddings. You add extra liquid to the cake mix before it cooks and, once air fried, you’ll find a hidden chocolate sauce. You can also mix it up with chocolate chips, chunks of a favourite chocolate bar or, as we have, with chocolate orange segments.

Serves 2

Ingredients

• 28g/1oz/2 tbsp unsalted butter
• 70g/2½oz/½ cup self-raising/self-rising flour
• 3¼ tbsp granulated sugar
• 2 tbsp cocoa powder
• Finely grated zest and squeezed juice of 1 medium orange
• 1 large egg
• 3 tbsp whole/full-fat milk
• 1 tbsp vanilla extract
• 6 chocolate orange segments (such as Terry’s)
• Vanilla ice cream, to serve (optional)

For the chocolate sauce:

• 5 tbsp boiling water
• 50g/1¾oz/¼ cup light soft brown sugar
• 1 tsp cocoa powder

Method

Grab two ceramic dishes that will fit the air fryer basket together and distribute the butter between the two. Place in the air fryer and air fry at 120ºC/250ºF for 4 minutes, or until melted.

Tip the melted butter into a mixing bowl, then smear any butter that’s left in the dishes around the bases and sides to grease them.

To the bowl with the butter, add the flour, sugar, cocoa powder and the orange zest and juice. Mix well with a wooden spoon. Crack in the egg and add the milk and vanilla and stir.

Divide the batter equally between the two dishes. Break the chocolate orange segments into thirds and place them over the cake batter, dividing them equally between the two dishes.

Next, make the sauce. Mix together the boiling water, brown sugar and cocoa powder. Pour half the sauce into each dish, pouring it over the back of a spoon so that it goes in gently and doesn’t dislodge your chocolate segments.

Place both dishes into the air fryer basket and air fry at 180ºC/360ºF for 10 minutes, or until the pudding is firm and crispy on top. Remove from the air fryer and serve immediately, with ice cream, while the middle is still gooey.

The Complete Air Fryer Cookbook by Sam & Dom Milner (£20 White Lion Publishing) is out now