Chris Blackburn is Yorkshire Pudding mad and he’s got the trophies to prove it.
He's won the title of Yorkshire Pudding Challenge Champion 2011 and 2012 and true to his Yorkshire roots insists that the magic ingredient for the perfect pudd is beef dripping from his local butchers.
Chris's other great passion is Chinese food and his favourite Eastern dish is Peking Duck – so he decided to combine the two with his Food Glorious Food entry! Adding hoisin sauce and Chinese five spice to the pudding batter might not be traditional but he feels it’s what makes his dish truly unique.
Chris, 34, lives with his wife in Halifax and works as a Learning and Development Manager.
For the hoisin sauce:
1 tbsp Chinese five spice powder
¼ tbsp tabasco
1 tbsp rice wine vinegar
½ tbsp sesame oil
3 tbsp dark soy sauce
1 tbsp tomato purée
1 tbsp honey
For the filling:
1 duck leg
For the Yorkshire pudding:
12 tsp beef dripping (1 tsp in each muffin tin indent)
225g plain flour
1 tsp salt
1 tsp Chinese five spice powder
Cucumber, cut into matchsticks
Spring onion, shredded into matchstick lengths
1. First prepare the meat for the filling. Place the duck leg in a steamer, cover and steam for 2 hours. Pat dry with kitchen paper.
2. Preheat the oven to 180°C/350°F/Gas Mark 4. Meanwhile, mix together all the sauce ingredients. Put the cooked duck in a roasting tin, pour half the sauce over it and roast for 20 minutes. Set aside to cool.
3. Increase the oven temperature to its highest setting. Take a 12-hole muffin tin and divide the dripping between the indents. Place in the oven until sizzling hot.
4. Put the flour, eggs, milk, salt and five spice powder in a bowl and mix well. Pour the batter into the hot dripping and place in the oven, reducing the temperature to 220°C/425°F/Gas Mark 7. Bake for 20 minutes, or until well risen and golden.
5. Place the remaining hoisin sauce in a double boiler and heat gently.
6. Pat the duck leg dry, then use 2 forks to shred the meat from the bone. Combine with the hot sauce.
7. Put some of the duck mixture into each Yorkshire pudding. Arrange 2 neat rows of the cucumber and spring onions on a wooden board or serving platter and sit the filled Yorkies on top.