Jonathan's Chinese Yorkshire Pudding

This recipe from a Chinese chef won a prize in a competition in Yorkshire!  It's backwards from the normal Yorkshire pudding procedure, with the flour at the end - but it's virtually foolproof.


Original list   DK translation
1/2 pint milk   250 ml  
4 eggs      
1/2 tsp salt   1/2 tsk  
1/2 lb (8 oz) flour   450 g  
few tsps oil or dripping      

Pre-heat the oven to 450'F (230'C / gas mark 8).  Mix all ingredients except flour using a mixer to aerate.  Let stand for 15 minutes.  Beat in flour.  Heat oil or dripping in a roasting pan or muffin tin until smoking, then add batter.  Roast for 21 minutes.