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Goose Fat Yorkshire Pudding

Goose Fat Yorkshire Pudding

Goose Fat Yorkshire Pudding

This easy recipe gives you some traditional British Goose Fat Yorkshire puddings, which are a perfect side dish when served up with a traditional roast beef dinner or even with your Christmas lunch.

The trick to this recipe is to use a mix of vegetable oil and goose fat to create the ‘Yorkies’, as they are called in the UK. The goose fat adds some extra taste to the Yorkies, and is a super ingredient that I also use to make crispy roast potatoes, which are also an essential part of any roast dinner.

goose fat yorkshire pudding

Goose fat Yorkshire Puddings

What is Yorkshire Pudding?

Yorkshire Pudding is a traditional side dish to any roast dinner. Traditionally it is served mainly with roast beef, but you can also serve it with a roast chicken dinner if you like. If you go to any British Pub on a Sunday and order a roast dinner, you are very likely to get some Yorkshire pudding served up on your plate.

yorkies with roast prime rib

Yorkshire Pudding with a roast rib dinner

 

How it is served may differ. Sometimes Yorkshires are made in a large pudding bowl shape and cut into pieces, but more often they will be served in individual servings that come out of a muffin or cupcake-sized tray.

They are actually a very simple dish, where you make a simple batter with three basic ingredients and then cause it to rise in fat under a high temperature in the oven.

The batter is also used in other traditional British dishes like toad in the hole, where it is used to surround some tasty sausages.

Using Goose Fat for your Yorkshire Puddings

I think it is quite unusual to use goose fat to make Yorkshire Puddings. This is because the smoking temperature of goose fat (190C) is lower than that of vegetable oil (220C) and people always try to cook Yorkshire Puddings at the highest temperature they can in their ovens, so as to get the oil nice and hot. This produces the crispiest Yorkies.

yorkies

 

However, I find that when I am cooking a roast dinner, I will never have the oven at 220C for the meat, and I am not even sure that my oven even reaches that temperature, so I just find it easier to cook the Yorkshires at a slightly lower temperature in a mix of goose fat and vegetable oil, while I am still cooking the meat.

Then if need be I can still crank up the temperature to finish off the Yorkshires in the last 10 minutes while the meat is resting. By that time the goose fat has been absorbed into the batter and will no longer smoke.

The mix of goose fat and vegetable oil helps to stop the goose fat smoking at higher temperatures and gives the advantage that some of the delicious goose fat taste is added to the Yorkies. And of course, if you do not have goose fat, you can also use duck fat to bake your Yorkies.

crispy yorkshire puddings

Which tin to use for Yorkshire Puddings?

I have tried making Yorkshire puddings in both a silicone muffin tray and a metal one, and I found the results were slightly better with the metal tray. 

Firstly I found that the metal tray was just easier to handle in and out of the oven, and secondly, it seemed to retain the temperature better and made for a crispier Yorkshire Pudding.

So if you have a metal one, try using that first and see how you get on. Non-stick is also definitely an advantage as otherwise, they will stick, so make sure you grease the tin well with your oils.

If you want to make one large Yorkshire pudding then I would try and find a metal dish that just fits the size you want to make, and make a quantity of batter to suit.

Here you can see what happens if your oven temperature distribution is not equal front to back:

goose fat yorkshire pudding

Yorkies cooked in silicone tin with poor oven temperature distribution

The trick is then to turn the muffin tin now and again. I was too late with these!

Good luck making your Yorkies, I hope they all turn out well.

If you do, please let me know how you get on in the comments section below!

How to make the best Yorkshire Puddings

yorkshire pudding

Goose Fat Yorkshire Pudding

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

These Yorkshire puddings are the perfect accompaniment to a roast beef or rib roast Sunday dinner. An essential side dish, made perfect with a tasty gravy.

Ingredients

  • 110g plain flour
  • 2 eggs
  • 120g milk
  • Pinch Salt
  • 2 tsp goose fat
  • 2 tsp vegetable oil

Instructions

  1. Pre-heat the oven to 200-220C. Add 1/4 teaspoon of goose fat and 1/4 teaspoon vegetable oil to each muffin cup, making sure all the sides are greased, and place in the oven to heat.
  2. Mix the eggs, salt, flour and milk together with a whisk, or in a blender, until a completely smooth batter is made. Put batter in the fridge for 10 minutes while the oil heats up and allow it to rest.
  3. When the oil/fat mixture has become very hot, add the batter evenly to each muffin cup. Replace tin in the oven and let the Yorkshires rise. (Try to resist the temptation to open the oven until they are finished unless you need to rotate the tin).
  4. They should be ready in between 15 and 20 minutes at 220C. They are ready when they have turned a golden brown colour and have risen out of the tin.
  5. Let them cool slightly before removing from the baking tin.

Notes

The above quantities will make about 6 individual Yorkshire Puddings.

If you have to cook at a lower temperature (for example, because of the meat you are also cooking in the oven), then the Yorkies will take longer to cook. (The ones in the picture took 30 minutes at about 190C).

If your oven does not hold a uniform temperature, then you may need to rotate the tin every 10 minutes or so to ensure that they are all the same colour. But be quick doing this so as not to lose too much heat from the oven.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 56mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 5g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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Toad in the hole with gravy

 

 

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