Dean Edwards served up a tasty gluten-free Yorkshire pudding dinner on today’s episode of Lorraine.

The ingredients Yorkshire Pudding Batter: 6 eggs, beaten, 380g gluten free plain flour, 350ml milk, 2 tbsp fresh thyme leaves and Good pinch of salt
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For The Filling: Oil for frying, 4 chicken breasts, skin on, 200g mushrooms (of your choice e.g. chestnut, portobello or wild), torn or sliced, 1 onion, very finely diced, 2 cloves garlic, crushed, 40ml brandy (optional), 150ml chicken stock, 100ml double cream and 50g Parmesan cheese, grated.