I missed your last post eggy. Hot bacon fat in a Yorkshire pudding. Wash your mouth out! LOL
The original Yorkshire pudding always called for fat from the raosted meat to be added to the batter AND added to the pan in which it was cooked. A heart attack on a plate...which is why I said mine was a variation.
I find using oil makes for a lighter higher pudding but still remember the delicious taste of the meat fat and juices in the original recipe.
Glad you enjoyed it anyway.
Bea