Goose Fat Yorkshire Puddings
These goose fat Yorkshire puddings are light, crisp & super tall! These are surprisingly easy to make are a roast dinner must have.
Servings: 6 Yorkshire Puddings
Equipment
- Deep Yorkshire Pudding Tin With 6 Holes
- Electric Hand Whisk
- Mixing Bowl
- Sieve
- Measuring Jug
Ingredients
- 5 Large Eggs
- Semi Skimmed Milk
- Cold Water
- Plain Flour
To Cook
- 6 tsp Goose Fat
- 6 tsp Vegetable Oil
Instructions
Yorkshire Pudding Batter
- First crack the eggs into a jug & mark what the volume is. Then transfer the eggs into a large mixing bowl.
- Next, fill the jug up with the same volume of liquid – use 2 parts milk & 1 part cold water. Add this to the eggs.
- Next measure out the same volume of flour & add to the eggs, milk & water.
- Using a handheld electric mixer (or a regular whisk), mix the batter until combined & smooth. Pass the batter through a sieve into a container, cover with clingfilm & leave in the fridge overnight.
- The next day, season the batter with a pinch of table salt & freshly cracked black pepper. Whisk to combine & leave at room temperature for at least an hour. If the batter is a bit thick, thin it out with a splash of water (the batter should have the consistency of single cream).
Cooking
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Place a teaspoon of goose fat & a teaspoon of veg oil into each hole of the muffin tin & place into the oven to heat up for at least 30 minutes.
- Once the fat is hot, carefully remove the tin from the oven & fill each hole 2 thirds of the way up with batter. Cook the puddings for 25-30 minutes, until well risen & a deep golden brown.
- Once cooked, take your puddings out of the tin & transfer to a tray or serve immediately. This stops them going soggy!
Notes
1. To Cook In An Aga – Cook the Yorkshire puddings on a grid shelf placed on the floor of the roasting oven.
2. Eggs – Make sure to use fresh eggs, for the best possible rise.
3. Measuring Ingredients – This recipe is made using equal quantities (measured in volume) of eggs, liquid & flour. The best way to measure how much of each you need is to first crack the eggs into a jug & use a whiteboard pen to mark on the jug what the volume is, transfer the eggs to a bowl, then use the jug to measure the same amounts of flour & liquid.
4. Milk:Water Ratio – The liquid in this recipe is made up of 2 parts milk & 1 part water. E.g. if the total liquid is 300ml, 200ml would be milk & 100ml would be water.
5. Overnight Rest – Make sure to give the batter a good rest in the fridge. Overnight is ideal but an hour is fine if your short on time.
6. Before Cooking The Batter – Allow the batter to sit at room temperature for at least an hour before cooking. Season the batter after it has been taken out of the fridge. Seasoning too early will affect how the batter cooks.
Make sure that the tin & oil are both very hot before pouring in the batter. This is key to getting perfectly risen Yorkshire puddings.
7. Goose Fat - If you haven't got any goose fat, duck fat can be used instead. Or you can just use vegetable oil!
7. Prevent Sinking – To prevent the puddings from sinking, don’t open the door whilst they are cooking – give them at least 25 minutes before checking.