A batter pudding laden with chicken, sprouts and gravy. I probably don’t need to remind you how hot the fat needs to be before you pour the batter in, literally smoking, but I will. The fearsome heat is necessary to encourage a decent rise to your puddings.
Makes 6 (enough for 3 people)
For the batter
plain flour 110g
eggs 2
milk 150ml
sparkling water 150ml
dripping or lard 30g
For the filling
groundnut oil or dripping 4 tbsp
banana shallots 10 small
chicken thighs 6
plain flour 2 heaped tbsp
chicken stock 1 litre
thyme 10 sprigs, leaves removed
brussels sprouts 100g
olive oil or butter a little
You will need a six-hole yorkshire pudding tin or similar.
To make the batter, put the plain flour in a mixing bowl or large jug. Beat the eggs and stir into the flour with the milk and sparkling water and a half teaspoon of salt, then set aside. Set the oven at 200C/gas mark 6.
For the filling, warm the oil or dripping in a roasting tin. Peel the shallots and cut them in half lengthways. Place them cut side down in the warm oil, then place the chicken thighs in the tin and season with salt and black pepper. Roast for about 45 minutes till golden and the skin is lightly crisp.
Remove the chicken and shallots from the oven. When the chicken is cool enough to handle, remove and reserve the skin. Turn the oven up to 230C/gas mark 8. Tear the chicken meat into pieces and keep to one side.
Put the roasting tin on the hob over a moderate heat and stir in the flour, letting it cook for a minute or two. Pour in the stock and bring to the boil, stirring regularly and scraping at the bottom of the pan to dissolve any tasty bits into the gravy. Lower the heat and simmer to a thickish consistency (too thin and it will pour out of your puddings). Generously season to taste and remove from the heat. Add the chicken meat to the gravy together with the thyme leaves and keep warm.
Cut each sprout in half. Warm a little oil in a shallow pan then add the sprouts and the pieces of chicken skin. Let the sprouts colour lightly and the skin crisp. Remove from the heat and stir the sprouts into the gravy. Place the crisp skin on kitchen paper.
Divide the dripping between six large yorkshire pudding tins, place in the oven for 5-10 minutes till smoking. Ladle or pour the batter into the hot fat, letting it come almost to the rim of the tins. Return to the oven immediately and bake for 8-10 minutes till puffed up. Remove from the oven and fill with some of the chicken and sprout gravy. Shatter the crisped chicken skin over the top of each pudding and serve.
