In article >,
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 use canola. While I won't defy anyone to tell the difference, I'm not
serving beefy Yorkshire and tea. I'm serving Yorkshire with loads of
gravy. I like the fat to contribute to the flavor of the gravy. I've yet
to get the excess of fat that I feel acceptable for mildly beefy
Yorkshire lube.

leo