Why can't I make Yorkshire Pudding?

[miniman]

Really starting to annoy me now. Had another attempt at Toad in the Hole tonight resulting in, once again, the pud getting towards burnt on top yet swimming in oil and raw-ish batter at the bottom

Oil was hot, didn't open the door... what am I doing wrong?

Aunt Bessie is such a smug cow

[calibrax]

if its burning on top and underdone at the bottom, you need to put it lower down in the oven.

[sherman]

Did you use a clay/ceramic dish or a metal one?

Is the oil face meltingly hot when you pour the batter in?

Is the oven as hot as it goes?

You dont need alot of oil when you are pouring it into the pan as it will thin out as it heats up.

[miniman]

[21TonyK]

Is oven electric or gas? Fan? What sort of dish, what oil? Batter mix?

[miniman]

Electric fan oven, set it to 180 tonight. Used a cast iron / enamel tatin dish which I heated for about an hour prior to use. Delia batter mix.

[sherman]

miniman said:

set it to 180 tonight.

Problem is here. Needs to be as hot as the oven will go. Turn the dial up to 11 as they say.

[miniman]

Thanks folks, suspect too much oil and too little heat has done for me this time.

[zygalski]

Fool-proof Yorkies/TITH

Set the oven to 220c

If making TITH, then very lightly brown some sausages & set aside.

Heavy tin with the bottom fully covered in veg oil so that it is about 2mm deep at the bottom.
Put the tray in the oven as it heats.

Whilst this is happening mix the batter.
Equal parts by volume of whole egg, milk, plain flour.
For instance, crack 2 eggs in a mug & see how much they fill it. Let's say 1/3 the way to the top. Put the eggs in a bowl & put the same amount of milk in the mug. Add to the eggs & whisk for a moment.
Dry the mug & add the same amount of plain flour.
Tip that in the bowl with the liquids & whisk until the batter is smooth.
Should be enough for 4-6 large puds, or one mother of a TITH.
Season with plenty of freshly ground pepper (no salt at this stage)
Leave the batter in the fridge for 20 or 30 minutes.

Now take the batter out of the fridge & add about 1 tsp of salt for the quantity given & mix well.

Take the now smoking hot oiled tray out of the oven & pour the batter in. It should sizzle & bubble up around the edges.
If making TITH place the sausages gently in the batter.

Bake in the 220c oven for 20-25 minutes.
Job done

[mattdaniels]

Sounds like too much oil and not hot enough oven + oil before pouring the mix in.

Yorkshire pud = noms

Make enough so that you can have some the next day as snacks with cold beef in. = double noms.

[paul_y3k]

I spotted sausages defrosting this morning ... so loks like it's TITH night ... I shall hover over Mrs y3k with the camera and post up the method and results ...

[mattdaniels]

paul_y3k said:

I shall hover over Mrs y3k with the camera and post up the method and results ...

[5678]

120g plain flour
3 large eggs
280ml milk
Pinch salt

Metal dish is essential IMO. 2-3mm veg oil as mentioned, 220 degrees.

Fool proof!

[JungleJim]

Do not open the door to check on them - repeat DO NOT OPEN THE DOOR.

15 mins for light and fluffy with a slightly stodgy/soggy bum, 20-25 mins for crispier

[Vocal Minority]

As everyone else has said, the over need to be super hot. 180 is about 75% of the way there!

[Puggit]

Mrs Puggit's efforts using stoneware (no oil/grease used!):

Individual toad-in-the-hole:



Yorkshire puds (sorry it's not custard):

[200bhp]

Puggit said:

Mrs Puggit's efforts using stoneware (no oil/grease used!):

Individual toad-in-the-hole:

Never thought of doing individual TITH !

[Puggit]

To be honest, they do look somewhat phallic

[johnnywgk]

Puggit said:

Mrs Puggit's efforts using stoneware (no oil/grease used!):

Individual toad-in-the-hole:



Yorkshire puds (sorry it's not custard):

Don't worry about the Custard/Cola. If you have any left, email me some, they look Fab! I'm starving!