What’s good for the goose..

On the sixth day of Christmas my true love gave to me six geese a laying, five gold rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree…

Boxing Day has arrived, Christmas is technically over and we are left wondering what all that fuss and gluttony was really about.

I ate so much yesterday, my elasticated jogging bottoms feel tight and there is still a small mountain of turkey to get through today.

Although today’s dinner won’t be just as extravagant – I am ditching the roast potatoes and chipolatas and instead am making Yorkshire puddings to serve with the turkey, so it will be more like a Sunday roast.

I am making the Yorkshire puddings with goose fat and this is my nod to the six geese a laying in the song. I thought about using goose eggs, but they would be very rich for a Boxing Day dinner and with little slack in the jogging bottoms, I cannot afford to bust out of the pajama bottoms too!

Yorkshire puddings cooked in goose fat

Ingredients

This recipe will make 12 puddings.

  • Goose fat
  • 225 grams of plain flour
  • 4 eggs
  • 250ml milk
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Method

  • Preheat the oven to 200 degrees.
  • Whisk the flour, eggs and half of the milk together until the mixture is smooth.
  • Add the remaining milk along with the salt and black pepper.
  • Grease a 12-hole muffin tray with the goose fat – make sure the base is well covered – and heat in the oven for five-minutes.
  • Pour the batter into each hole, until they are ¾ full, leaving space for the batter to rise. The batter should sizzle on contact with the goose fat, so make sure it is hot!
  • Bake in the oven for 30 minutes until the batter has risen and the puddings are golden brown.
  • Enjoy with your favourite roast dinner.

 

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