Title: The Prize-Winning Chinese Yorkshire Pudding
Categories: Side British Dairy Beef
Yield: 6 Servings

10	fl	Milk
4		Eggs
1/2	ts	Salt (just under)
1	ds	Pepper
1/2	ts	Tai luk; *
1/2	lb	Plain flour; sifted
		Beef dripping

NB * available from oriental stores (I've no idea what this is IMH)

Mix all ingredients except the flour, beating them well together. Let them stand for 15 minutes, then whisk in the flour. Heat a roasting pan and some dripping from the meat in the oven, which should be at mark 8 450F, then pour in the batter and leave for 20 minutes 52.2 seconds."

"Several years ago, six chefs competed at Leeds in the "Great Yorkshire Pudding Contest". To the chagrin of native cooks, the winner was Mr Tin Sung Chan from Hong Kong, who ran the Chopsticks Restaurant. 'His methods were unorthodox,' wrote the 'Guardian' reporter, 'his ingredients oddly arranged, but his pudding swelled to the height of a coronation crown and its taste, according to one of the judges, was superb'.

Recipe Jane Grigson "English food"

from Ian Hoare

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