Toad-In-The -Hole Help Please! Lol

[Smowball]

For some reason the last yr or so whenever I make this it just doesn't rise - barely at all. I've tried different tins - metal baking dishes/glass ones/ceramic. I've made the batter up and let it stand, then tried making it up and using immediately, I've tried oil to heat up, lard.......
Sooo does anybody have an absolutely foolproof way of doing it, including what dish you use. Thankyou muchly !!!

[Smowball]

Anybody? Lol

[hc4361]

Are you using self raising flour?

[Smowball]

No- plain.

[Berniecuddles2]

You need to get the fat or oil smoking hot for best results

[EDDIE51]

The secret is lots of eggs. I would use 5 or even 6 eggs for 4 people.
The fat hes to be really hot when you put the batter in.

[hc4361]

Try self raising, I only use 1 egg

[Smowball]

I only use one egg too.

[Islay]

3/4 pint of milk, 3 eggs, and plain flour added until at right thickness, leave to rest and then add milk if thickened too much.

Glass or tin dish with sausages already cooking, add batter and leave to cook - do not open the door after putting batter in!

[wolf63]

Aunt Bessie may be able to help you - she does a lot of cooking for me

[EcclesCake]

I use a cast iron dish that can go on the hob to get the fat good and hot and my batter is made using equal volume of egg, milk, flour. Don't skimp on the fat.

The troublesome factor is calculating the quantity of batter for dish size.

[dannyk13]

This might be worth a try:-
http://singletrackworld.com/forum/topic/fool-proof-toad-in-the-hole-recipe

[Islay]

mmmm so want yorkies now or toad in the hole!

[EDDIE51]

Smowball , It's no wonder they don't rise if you only only use 1 egg !
I work with chefs in a pro kitchen and they all say plenty of eggs is the key to Yorkshire puds and Toad in the hole. NEVER use self raising flour NOTHING will make them rise if you use SR Flour !
The mixture by volume is 1/3 eggs, 1/3 plain flour, 1/3 milk. Use a jug and just fill it 1/3 with each ingredient plus a pinch of salt. You don't need to weigh anything .Easy and never fails !

[jourdain2]

Mine work beautifully now I use James Martin's Grandma's recipe for the batter. One secret is to make the batter hours before (I do it the evening before dinner the next day) cover and leave in the 'fridge before it out and re-whisking just before use. Another is that you need to use dripping or duck-fat to get the temp. high enough and, finally, you open the oven door briefly 5 mins. before the end in order to let out any moisture in the air.

You can find the recipe and method on line. I've never had a failure with it and I've used both tin and ceramic containers.

[Smowball]

Eddie but every recipe I've ever seen says one egg . So. Confused now

[mallyh]

i use a packet mix but put two eggs in.and a pyrex dish

[EcclesCake]

Eddies advice is a tad daft as it doesn't take account of how many people are being fed.

[Smowball]

So what quantities for four people Eccles??

[dannyk13]

The above link would serve 4 people.

[EcclesCake]

I can't find a ruler or any other measuring tape but a tin that is approx A4 I would use 8 sausages and a batter made from 2 eggs and equal volume of milk and flour plus seasoning. And plenty of fat/oil, which will remain in the tin after serving assuming it is good and hot when the batter is added.