Any top tips for getting it to rise please?

[The_Sheriff]

I'm talking about the batter mix when I make toad in the hole

I've tried getting the oil really hot but still no joy, so come PH give me some ideas please.

Cheers

James

[prand]

I have this trouble - I've tried lots of different methods and ways, I blame it on my fan oven that seems to just scorch everything and not bake properly.

Happy to hear any advice too.....

[Bob the Planner]

Fresh eggs and plenty of beating ! I make my batter by beating the eggs first with a fork then adding them to the flour. Add the full fat milk slowly whilst beating with a whisk until you have a batter of the required consistency. Beat for about 2 inutes and allow to rest for 30 mins. Bake sausages in hot oven whilst the batter rests then beat the batter again and add to the pan - not more than 3/4 inch deep. Bake until risen and golden brown.

Works for me.

[mechsympathy]

Bob the Planner said:

allow to rest for 30 mins.

This is the crucial bit IMO. And don't open the oven before they've risen.

[Dr JonboyG]

Make sure you're not using self-rising flour. I had that problem with my yorkshire puddings until I switched to plain flour.

[Rude Girl]

Bob the Planner said:

Works for me.

Me too. In fact I often make the batter in the morning and leave it to stand (room temp) until it goes in for lunch, so maybe the resting is the key bit?

[Karussell]

I have always used this Delia recipe, and use a fairly deep muffin tin, that results in crispy top, almost hollow middle, and a nice gravey absorbant base

http://www.deliaonline.com/recipes/yorkshire-puddi...

I do use fully skimmed milk , but that seems to make them even lighter

Enjoy

K

[10 Pence Short]

Ok, my speciality, being from Yorkshire un' all.

• If you want light, crispy yorkshires, prepare and use the mixture straight away. If you want soft doughy ones, make mixture beforehand and stand it for 30 minutes before putting it in the oven.**

Righty oh, the mixture.

- 125gm plain white flower
- 3 medium eggs
- 200ml of milk
- Whatever sausages you want

1. Turn the oven to 220 degrees celcius.

2. Take some beef dripping and rub around the inside edges of whatever you're using as a container. Put a nice chunk in the bottom and put the container in the oven.

3. Begin frying the sausages at a reasonable temp to brown the edges off

4. Once the oven is up to temp, start making the mixture.

5. Sieve the flower into a bowl and create a well.

6. Beat the 3 eggs well and put into the well, with a small amount of the milk and a pinch of salt.

7. With a fork, begin mixing the edges of the flour well with the egg mixture. Do this methodically and try to minimise the lumps. This should take a good 3 or 4 minutes.

8. Once nearly all the flour is mixed with the egg mixture, begin to gently stir in the remaining milk until you have a smooth batter with no lumps. Be careful not to make it too watery. If you want you could now add some sage, which goes very well with the dish.

9. BE QUICK WITH THIS NEXT BIT!

10. Take the container out of the oven, the fat should be smoking.

11. Put the sausages in the bottom and pour the batter mixture around the edges. There should be a couple of centimetres at the very most.

12. Get it back in the oven.

13. Whatever you do, don't open the oven door until the pudding is pretty much ready. It should take 20 minutes or so.



The trick with yorkies is to make sure the mixture is carefully prepared and that there is really good heat to make them rise. If you're making individual ones in trays, make sure you don't overfill the individual hollows or let the mixture overlap them- you'll end up with giant splodges!


And something to try- when you serve them, either as toad in the hole or puddings, try putting a bit of golden syrup over them. It works brilliantly.

Edited by 10 Pence Short on Friday 4th July 09:57