Yorkshire pudding/toad in the whole

[Audicab]

Aaahhhhhhh, yet again I have tried to make this and I have never got my batter to rise. I have tried every recipe always get my fat smoking hot and still it doesn't work.

Is there anything else that can be spoiling this.

What do others do that work.

Just realised title is spelt wrong so i'm sure that isn't helping

Edited by Audicab on Thursday 19th July 19:53

[PaulHogan]

I use this one and it has always worked for me: http://www.deliaonline.com/recipes/type-of-dish/pa...

[MagicalTrevor]

What container are you using? You're better off making them in a metal tin/tray

[spikeyhead]

the key factor is to make the batter then leave it to settle for half an hour.

[Shaw Tarse]

Toad in the hole

[sherman]

What type of oil are you using?
Olive oil has a lower smoke point than veg or sunflower oil.

[pointedstarman]

1 egg, 1oz plain flour, 65ml milk, pinch of salt. Add chopped herbs if it takes your fancy. Mix and leave as long as you can - overnight is fine but 10 mins will do if in a rush. Multiply up as needed - 3 times will do 4 people. Hot metal tin (though I use my frying pan) and 200C oven until fully risen - usually 30 mins or so. How long you then leave it depends on how crispy you want it. Leave plenty of space above as it can rise a number of inches....

[Odie]

I like to use self raising flour for toad in the hole.

Gives your yorkshire puddings a muffin style shape.