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|
|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.