Yorkshire pudding

[Wispy68]

How can I make perfect Yorkshire puddings, toad in the hole, etc? It doesn't seem to rise and is quite soggy in the middle!! (and before any Smart Alec chips in, yes I have tried putting the oven on!)

[beweypm]

Nicola - I can thoroughly recommend Delia's Toad in the Hole recipe on page 164/165 of her 'How to cook - book 1'. I had never made it before but it came out perfectly. Even my wife had to admit it was very good - giving me the job of cooking it from now on.

[Wispy68]

Thanks Beweypm. I'll definitely give that a try, (after I've pinched the book from my mum!)

[armours]

My secret for getiing yorkshires and toad in the hole to rise..... After you have heated the tin (with a little oil in it) in the oven, QUICKLY take it out and put it on the hob on a medium heat while you pour the batter in, then put it straight in the oven. The quicker you do this, the less heat is lost, which makes it rise better. Also, do not be tempted to open the oven door until the end of the cooking time, as this can make the puddings sink.

[William]

Make sure you use plain flour, NOT self-raising. Self-raising gives a thick, soggy pudding that doesn't rise. A hot oven and enough eggs are also important.

[definition]

It's simple chemistry!! You need a light batter with lots of air in it - handful of plain flour, 2-3 eggs, splash of milk and a splosh of water. Use a big whisk or shake it all together in a sealed tupperware bowl - always worked for my mum! - don't bother leaving the batter to rest just make sure you plonk it straight into eye wateringly hot oil or veggie lard or sausages wrapped in bacon and bung it quickly into a very hot oven for at least 20 mins (no peeking). The air in the batter will expand, the hot oven will seal the air in by cooking the batter quickly, and there you have it. Just add lumpy gravy!