The Yorkshire Pudding

I always use Jane Grigson’s English Food for the Chinese Yorkshire pudding recipe, which is not as odd as it sounds. The story is that when a big competition was held in Leeds for the best Yorkshire pudding, the winner was a Chinese cook called Tin Sung Yang. For years it was held to have a mystery ingredient – tai luk sauce – until, Jane Grigson reports, a niece of hers found that this was a Chinese joke. Nevertheless, the recipe is different from normal: it works backwards. That’s