This recipe comes from the “Great Yorkshire Pudding Contest” held in Leeds, as recounted by Jane Grigson in “English Food”. Five native chefs were humiliated by Mr Tin Sung Chan from the Chopsticks Restaurant, who took the top prize with this unorthodox recipe. His pudding, wrote the Guardian’s reporter, “rose to the height of a coronation crown and its taste, according to one of the judges, was superb.”
If you are in the habit of making Yorkshire pudding, you will find the proportions a bit bizarre. But if your puddings always sag, this recipe is definitely worth a try!
1/2 pt milk
Just under 1/2 tsp salt
Dash of pepper
1/2 tsp tai luk (there is no such thing, the chef invented it!)
1/2 lb plain flour, sifted
Pre-heat the oven to mark 8, 450 deg. F. Mix all the ingredients except the flour, beating well together (I used the food processor). Let stand for 15 minutes, then beat in the flour. Heat dripping or oil in a roasting tin in the oven until smoking hot, then pour in the batter and cook for 20 minutes 52.2 seconds.