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.
Ingredients:
| Original list | DK translation | |||
| 1/2 pint | milk | 250 ml | ||
| 4 | eggs | |||
| 1/2 tsp | salt | 1/2 tsk | ||
| pepper | ||||
| 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.