Goose Fat Yorkshire Puddings are a deliciously indulgent twist on the classic Yorkshire pudding. The goose fat adds a rich, savory depth that enhances the crispy texture, making them perfect for a Sunday roast or special occasion. Here’s a recipe to make these crispy, fluffy treats:
Goose Fat Yorkshire Puddings
Ingredients:
- 1 cup all-purpose flour (about 120g)
- 1/2 tsp salt
- 3 large eggs
- 1 cup whole milk (about 240ml)
- 2 tbsp goose fat (or more if needed for the tin)
- Freshly ground black pepper (optional)
Directions:
- Preheat the oven:
- Preheat your oven to 450°F (230°C), or 425°F (220°C) for fan/convection ovens. Make sure your oven is fully preheated before you start cooking to get the best results.
- Prepare the batter:
- In a large bowl, sift the flour and salt together.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Gradually add the egg and milk mixture to the flour, whisking until the batter is smooth and free of lumps.
- Once combined, let the batter rest for at least 30 minutes to ensure it becomes light and airy (optional but recommended for the best texture).
- Heat the goose fat:
- While the batter rests, add about 1 teaspoon of goose fat to each cup of a 12-hole muffin tin (or Yorkshire pudding tin). If you’re using a larger tin, adjust the fat accordingly.
- Place the muffin tin in the preheated oven for about 5-7 minutes until the goose fat is smoking hot and sizzling.
- Pour the batter:
- After the fat is hot, carefully remove the tin from the oven.
- Pour the batter evenly into the muffin cups, filling each about halfway. Be cautious, as the fat will be very hot, and the batter will sizzle when it hits the fat.
- Bake the puddings:
- Immediately return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings have risen significantly and are golden brown and crispy on the outside.
- Do not open the oven door during baking, as this can cause the puddings to deflate.
- Serve:
- Once baked, remove the Yorkshire puddings from the oven and serve immediately. They’re perfect alongside a roast with gravy, or as a starter with some butter.
Tips:
- Goose Fat: If you don’t have goose fat, duck fat or vegetable oil can be used as alternatives. However, goose fat gives a distinctive flavor and crispy texture that is hard to replicate.
- Resting the Batter: Allowing the batter to rest helps it become lighter and airier, resulting in fluffier puddings.
- Avoid Opening the Oven Door: Yorkshire puddings rely on the hot air in the oven to rise properly. Opening the door too early can cause them to deflate.
These Goose Fat Yorkshire Puddings are a delicious, crispy, and savory side dish that pairs beautifully with any roast meal. Enjoy!