Recipe Scrapbook

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Start by making the Yorkshire pudding batter. Place the flour, baking powder and salt in a bowl and make a well in the middle.

3. Pour the beaten eggs into the middle of the well and mix until well combined.

4. Gradually add the milk and whisk until the mixture forms a smooth batter with the consistency of double cream.

5. Now start on your sauce. Heat the oil in a frying pan over a medium heat, add the onion and garlic and fry for 2-3 minutes, or until softened. Add the chicken pieces and the mushrooms and fry for a further 3-4 minutes.

6. In the meantime, heat the oil for the Yorkshire pudding over a high heat in the smallest ovenproof frying pan you own. When the oil is smoking, pour in the batter, then transfer the pan to the oven and cook for 5-8 minutes, or until the Yorkshire pudding has risen and is golden-brown.

7. Add the wine to your sauce and simmer for 3-4 minutes, or until the volume of liquid has reduced by roughly half. Add the double cream and continue to simmer for 4-5 more minutes, or until the sauce has thickened. Add the parsley and stir well.

8. To serve, place the Yorkshire pudding into the centre of a serving plate and pour the chicken and cream sauce into it. Garnish with the chopped parsley and serve with mashed potatoes.

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