A Spoonful of Sugar

Guildford Conference Chicken

4 cooked chicken breasts
4oz butter
Small chopped onion
8oz sliced mushrooms
4ox flour
1 pint milk
Tsp salt
Half teaspoon mustard
4ox cheddar grated
1 cup dry cider
1-2 tblspn lemon juice

TOPPING
6oz grated cheese
2ox melted butter
4 cups white breadcrumbs

Melt butter, cook onion, and mushrooms and flour stirring continuously to prevent sticking and browning. Blend in hot milk stirring all the time. Slowly add cider still stirring then simmer for five minutes till creamy consistency. Add grated cheese and all seasoning. Combine with chicken and put into a shallow dish.

To make topping; melt butter add breadcrumbs and mix well then add grated cheese and mix well. Spread over chicken

Cook Reg 4 / 160 for about one hour - ensure breadcrumbs don’t burn

SERVES 4

Although we live 15 miles away from Guildford, and this has no connection really, this is a lovely recipe - we hope you enjoy. DF n JF

Found will send on its way in the next couple of days

Will have to think a receipe.

Classic Yorkshire Pudding

Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.

I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment.
Ingredients

125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping

Make sure the oven is hot - 220C / 475F / Gas Mk 8.

Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.