When I was a kid and gravy came from two packets marked Oxo and Bisto,
the Yorkshire was started off cooking around the meat and I still have
flavour memories of that being some of the nicest tasting Yorkshires.
These days as we tend not to have that large a piece of meat, we use
ordinary oil but if you have a large enough piece that gives off enough
sufficient fat, then I'd use that.

I wonder how goose/duck fat would work ? (I'm more than happy to eat
Yorkshire Pud with any roast meal )

Steve

Mitch wrote:
> I'm going to try Yorkshire pudding for Christmas dinner. I have a
> recipe from this month's Bon Appetite magazine. They cook bacon and
> use the drippings from that. However, I'll be making this while the
> standing rib roast rests. Should I use the roast drippings instead?
>
>