"Kris" > wrote in message
...
> On Jan 3, 7:34 pm, Michael Horowitz > wrote:
>> Made my first Yorkshire pudding and it came out well.
>> I'd like to make it again but without the grease and a bit more
>> savory. I assume I could use butter in place of the grease?
>> If you have any recommendations for flavorings, I"d appreciate hearing
>> them - Mike
>
> I make Toad in the Hole (sausages in Yorkshire pudding) often and I
> use olive oil in the pan instead. Works just fine.
>
> I think the real key is having very hot oil/grease and well-mixed
> (until thick) batter. What kind of grease is secondary I guess.
>
> And as an aside - I use chopped herbs in my batter which helps the
> savory flavor - I use thyme, chives and plain parsley (and salt of
> course). Maybe try that?

Yep, I do all that))

O who is a Yorkshire woman


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