Flat toad

[RizzoTheRat]

Toad in the hole for dinner tonight, but it didn't rise properly

Used 75g flour, 1 egg, 75ml milk, 50ml water (as per Delia)
Had fat nice and hot in the pan when I poured it in
Gave it half an hour at about 200 degrees

What am I doing wrong?

[calibrax]

200c is just not hot enough. Should be 250c at least.

[Doug Phillips]

This link is how I do it http://www.bbcgoodfood.com/recipes/9020/best-yorks... once the batter is made,I pop it into the fridge for about 2 hours before use.

I had never tried before trying the above, and it hits the top of the oven every time my wife (who it a good cook) cannot believe how I manage it.

[RizzoTheRat]

That recipie's using about twice as much egg as mine, as well as the higher temperature. Tempted to try making another one tomorrow night seeing as the Mrs is away

[Mobile Chicane]

I don't think your pan was hot enough.

If it's not smoking when you put the fat in, it isn't hot enough.

Close the oven door when removing the pan to add the fat, and don't be tempted to peep.

A metal dish will also work much better than a ceramic one.

[Cheese Mechanic]

Have you let the mixture stand for at least an hour prior to cooking?

Preferably in the fridge, and, after a hearty thrashing with the whisk for at least 5 mins?

I use a recipe from the 60's.

I try to do mine for 25 mins at Mk9...result, perfection!

Edited by Cheese Mechanic on Monday 5th August 21:23

[Tango13]

Put the pan with the fat in the oven before you turn the oven on, the pan and fat will be pre-heated with the oven.

[bingybongy]

If it was flat and cake-y, you used self raising flour not plain.

[RizzoTheRat]

Wasn't cakey, and definatly not self raising as I used that to shade the greenhouse

I did get the fat hot, it had been in the oven 10 minutes or more and I always put the tin on the hob while I add the batter to amke sure it's hot enough.

I used the left over batter to make a pancake for pudding and that didn't come out too well either. I think my batter was too thick, as well as the oven not being hot enough.

Seeing as the Mrs is away I'll give it another go tonight, using the recipy Doug posted, a higher temperature, and some lard rather than just the fat from the sausages and some oil.

[WTD]

I know everyone always says super hot, really high oven for yorkies (and I have followed that advice too) but watching the Raymond Blanc How to Cook (Roasting) http://www.bbc.co.uk/iplayer/episode/b037lxv2/Raym... about 5 minutes in the guy makes yorkshire puds.

His recipe is something like this:
200 flour
200 milk
4 eggs
mix well and let it rest in the fridge for an hour

then into the oven 170 degrees for 30 mins

they looked pretty good when he pulled them out - the fat was hot when it poured the batter into the tray, as it sizzled.
dunno if that helps or just confuses!