Toads are fine, but the hole won't rise!

Rich and Karen White said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd make it
for 8 every week, the same way. It always rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my wife; It's always a flat
stodgy mess. I've tried different ovens, and pans, but to no avail.

It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt whole milk - whisk well, let it
stand for 30 mins, brief whisk, and then in to a well oiled, hot pan (preheated with the sausages
in it to 220C).

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Surely it must be possible to make toad-in-the-hole in an electric oven!!

Interestingly, my wife bought some frozen mini-party toads-in-holes the other day. Mini uncooked
sausages in a small metal tray with frozen batter. They cooked for 40mins, rose, and came out fine.

Am I mis-remembering my quantities?

Ingredients: 100g/4oz Plain Flour
1/2 level teasp Salt 1 Egg 270ml/9fl.oz Milk 225g/8oz Pork Sausages

Instructions

2. Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish or Yorkshire
pudding tin.

3. Place the flour, egg, milk and salt in a large mixing bowl and whisk until smooth and lump free.

4. Place the sausages in the greased dish in a single layer then pour over the batter. Bake in the
oven for 40-45 minutes until well risen and golden. Try not to open the oven door during cooking
or the pudding may not rise. Serve immediately with an onion gravy and chopped cabbage or other
green vegetable.

Serves 4.

Quoted message said:

HELP

Rich

"Rich and Karen White" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd make it
for 8 every week, the same way. It always rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my wife; It's always a flat
stodgy mess. I've tried different ovens, and pans, but to no avail.

It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt whole milk - whisk well, let it
stand for 30 mins, brief whisk, and then in to a well oiled, hot pan (preheated with the sausages
in it to 220C).

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Surely it must be possible to make toad-in-the-hole in an electric oven!!

Interestingly, my wife bought some frozen mini-party toads-in-holes the other day. Mini
uncooked sausages in a small metal tray with frozen batter. They cooked for 40mins, rose, and
came out fine.

Am I mis-remembering my quantities?

HELP

Rich

Find a Yorkshire Pudding recipe and use that to make the toad. It works for me.

Rich and Karen White <[email hidden]>

Quoted message said:

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Have you checked the temp of your fan oven with an independent thermometer? That might be it...

We make tith with a fan oven (and egg replacer and soy milk), and they turn out okay. Little less
cooking time, or reduce the heat a little.
--
It's Tis Herself

"jammer" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rich and Karen White said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd make
it for 8 every week, the same way. It always rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my

wife;

Quoted message said:

Quoted message said:

It's always a flat stodgy mess. I've tried different ovens, and pans, but to no avail.

It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt whole milk - whisk well, let
it stand for 30 mins, brief whisk, and then in to

a

Quoted message said:

Quoted message said:

well oiled, hot pan (preheated with the sausages in it to 220C).

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Surely it must be possible to make toad-in-the-hole in an electric oven!!

Interestingly, my wife bought some frozen mini-party toads-in-holes the other day. Mini uncooked
sausages in a small metal tray with frozen

batter.

Quoted message said:

Quoted message said:

They cooked for 40mins, rose, and came out fine.

Am I mis-remembering my quantities?

Ingredients: 100g/4oz Plain Flour
1/2 level teasp Salt 1 Egg 270ml/9fl.oz Milk 225g/8oz Pork Sausages

Instructions

1. Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish or Yorkshire
pudding tin.

<snip>

So the only difference between your's and mine is 1oz of milk.....I can't see that that makes so
much difference.

Any other thoughts

Rich

"Tashi_Aunt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Rich and Karen White" <[email hidden]>

wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd make
it for 8 every week, the same way. It

always

Quoted message said:

Quoted message said:

rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my

wife;

Quoted message said:

Quoted message said:

It's always a flat stodgy mess. I've tried different ovens, and pans, but to no avail.

It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt whole milk - whisk well, let
it stand for 30 mins, brief whisk, and then in to

a

Quoted message said:

Quoted message said:

well oiled, hot pan (preheated with the sausages in it to 220C).

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Surely it must be possible to make toad-in-the-hole in an electric

oven!!

Quoted message said:

Quoted message said:

Interestingly, my wife bought some frozen mini-party toads-in-holes the other day. Mini uncooked
sausages in a small metal tray with frozen

batter.

Quoted message said:

Quoted message said:

They cooked for 40mins, rose, and came out fine.

Am I mis-remembering my quantities?

HELP

Rich

Find a Yorkshire Pudding recipe and use that to make the toad. It works

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with the
recipe I've always used?

Rich

Make sure all ingredients are room temp and pan is smoking hot.

"Rich and Karen White" <[email hidden]> wrote in message news:jeuKb.467$%f6.59051@newsfep1-
win.server.ntli.net...

Quoted message said:

"Tashi_Aunt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Rich and Karen White"

<[email hidden]>

Quoted message said:

wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd
make it for 8 every week, the same way. It

always

Quoted message said:

Quoted message said:

rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my

wife;

Quoted message said:

Quoted message said:

It's always a flat stodgy mess. I've tried different ovens, and pans, but to no avail.

It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt

whole

Quoted message said:

Quoted message said:

Quoted message said:

milk - whisk well, let it stand for 30 mins, brief whisk, and then in

to

Quoted message said:

a

Quoted message said:

Quoted message said:

well oiled, hot pan (preheated with the sausages in it to 220C).

The only thing I can think is that at college I had a gas oven, and

ever

Quoted message said:

Quoted message said:

Quoted message said:

since it's been electric (fan).

Surely it must be possible to make toad-in-the-hole in an electric

oven!!

Quoted message said:

Quoted message said:

Interestingly, my wife bought some frozen mini-party toads-in-holes

the

Quoted message said:

Quoted message said:

Quoted message said:

other day. Mini uncooked sausages in a small metal tray with frozen

batter.

Quoted message said:

Quoted message said:

They cooked for 40mins, rose, and came out fine.

Am I mis-remembering my quantities?

HELP

Rich

Find a Yorkshire Pudding recipe and use that to make the toad. It works

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with the
recipe I've always used?

Rich

"i think you may not be making enough batter to cover the pan and allow for rising with this small
ammount of mixture.I am a Yorkshire lass and have never heard of baking powder in the mix before,
only egg, flour, milk,pinch of salt and a lot of whisking.try using a blob of lard in the tin rather
than oil and let it smoke blue before adding the mix, also use at least two eggs.On a Sunday when we
do roast beef and yorkshires ( or even chicken or pork ,we eat them with anything)i put at least 4
eggs into the bowl and add almost a pint of milk then throw in the plain flour until it is the right
consistency, whisk and pour into yorkshire pudding tins.always works and they rise to perfection
every time, but then i have had a lot of practise. try making some batter without measuring so
precisely --you may have more luck.p.s. when making toad in the hole we always brown the sausages
first then they are not so soft in texture.

Rich and Karen White said:

When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd make it
for 8 every week, the same way. It always rose and crisped beautifully.

Now I can't!!

I've tried for the last 5 years to make it the way I used to, for my wife; It's always a flat
stodgy mess.

--
Best Greg

"Elana Kehoe" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rich and Karen White said:

The only thing I can think is that at college I had a gas oven, and ever since it's been
electric (fan).

Have you checked the temp of your fan oven with an independent thermometer? That might be it...

We make tith with a fan oven (and egg replacer and soy milk), and they turn out okay. Little less
cooking time, or reduce the heat a little.
--
It's Tis Herself

Yes - I've tried 3 different ovens, and different temps.

Rich

(paula) said:

"i think you may not be making enough batter to cover the pan and allow for rising with this small
ammount of mixture.I am a Yorkshire lass and have never heard of baking powder in the mix before,
only egg, flour, milk,pinch of salt and a lot of whisking.try using a blob of lard in the tin
rather than oil and let it smoke blue before adding the mix, also use at least two eggs.On a Sunday
when we do roast beef and yorkshires ( or even chicken or pork ,we eat them with anything)i put at
least 4 eggs into the bowl and add almost a pint of milk then throw in the plain flour until it is
the right consistency, whisk and pour into yorkshire pudding tins.always works and they rise to
perfection every time, but then i have had a lot of practise. try making some batter without
measuring so precisely --you may have more luck.p.s. when making toad in the hole we always brown
the sausages first then they are not so soft in texture.

I agree with Paula - can't imagine baking powder in Yorkshire pud ! Her way will surely give you a
success, given you are on the right side of the Pond. If you are in North America, the flour is
different and you should not make the puds ahead of time, make and pour into tin, tins whatever.

Sheena

"Rich and Karen White" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

Find a Yorkshire Pudding recipe and use that to make the toad. It works

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with the
recipe I've always used?

Rich

Your baking powder is old? Oven not hot enough?

-L.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(paula) said:

"i think you may not be making enough batter to cover the pan and allow for rising with this
small ammount of mixture.I am a Yorkshire lass and have never heard of baking powder in the mix
before, only egg, flour, milk,pinch of salt and a lot of whisking.try using a blob of lard in the
tin rather than oil and let it smoke blue before adding the mix, also use at least two eggs.On a
Sunday when we do roast beef and yorkshires ( or even chicken or pork ,we eat them with
anything)i put at least 4 eggs into the bowl and add almost a pint of milk then throw in the
plain flour until it is the right consistency, whisk and pour into yorkshire pudding tins.always
works and they rise to perfection every time, but then i have had a lot of practise. try making
some batter without measuring so precisely --you may have more luck.p.s. when making toad in the
hole we always brown the sausages first then they are not so soft in texture.

I agree with Paula - can't imagine baking powder in Yorkshire pud ! Her way will surely give you a
success, given you are on the right side of the Pond. If you are in North America, the flour is
different and you should not make the puds ahead of time, make and pour into tin, tins whatever.

Sheena

I'm in the UK, and the amounts I gave were relative....I normally make double for a standard size
roasting tin. Always Lard (though have used oil), and very hot

I'll try again this weekend!!

Rich

"-L." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Rich and Karen White" <[email hidden]>

wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

Find a Yorkshire Pudding recipe and use that to make the toad. It

works

Quoted message said:

Quoted message said:

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with the
recipe I've always used?

Rich

Your baking powder is old? Oven not hot enough?

-L.

OK, I'm going to try again, but I'm sure the baking power is pretty fresh (and let's face it, I've
tried again and again over 5 years, always with different ingredients (IE different age products).

The oven is always well pre-heated to temp (200-220) and the pan is well heated with sausages hot
in it too.

Perhaps it should be hotter......perhaps I should use less fat (I've tried lots/a little and with
lard/olive oil/veg oil),

What about this recipe from earlier with 1oz more milk.....is my batter too think???

Rich

On Tue, 6 Jan 2004 08:57:43 -0500, "LIMEYNO1" <[email hidden]>

Quoted message said:

Make sure all ingredients are room temp and pan is smoking hot.

"Rich and Karen White" <[email hidden]> wrote in message news:jeuKb.467$%f6.59051@newsfep1-
win.server.ntli.net...

Quoted message said:

"Tashi_Aunt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Rich and Karen White"

<[email hidden]>

Quoted message said:

wrote in message news:<[email hidden]>...

Quoted message said:

> When I lived in a student shared house, my speciallity was a massive toad-in-the hole. I'd
> make it for 8 every week, the same way. It

always

Quoted message said:

> rose and crisped beautifully.
>
> Now I can't!!
>
> I've tried for the last 5 years to make it the way I used to, for my

wife;

Quoted message said:

> It's always a flat stodgy mess. I've tried different ovens, and pans, but to no avail.
>
> It was always 4oz plain flour/pinch baking power/1 large egg/0.5pt

whole

Quoted message said:

Quoted message said:

> milk - whisk well, let it stand for 30 mins, brief whisk, and then in

to

Quoted message said:

a

Quoted message said:

> well oiled, hot pan (preheated with the sausages in it to 220C).
>
> The only thing I can think is that at college I had a gas oven, and

ever

Quoted message said:

Quoted message said:

> since it's been electric (fan).
>
> Surely it must be possible to make toad-in-the-hole in an electric

oven!!

Quoted message said:

>
> Interestingly, my wife bought some frozen mini-party toads-in-holes

the

Quoted message said:

Quoted message said:

> other day. Mini uncooked sausages in a small metal tray with frozen

batter.

Quoted message said:

> They cooked for 40mins, rose, and came out fine.
>
> Am I mis-remembering my quantities?
>
> HELP
>
> Rich

Find a Yorkshire Pudding recipe and use that to make the toad. It works

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with the
recipe I've always used?

Rich

Which side of the Pond are you making this? I had to use a new recipe before it worked in the New
World. Having a convection oven makes it no fail too.

I cook the sausages first, smoking hot pan, add hot sausages, add batter and bake. After getting the
New World recipe the only failure I had was the day I used a glass pan - yuck.

Sheena

Rich and Karen White <[email hidden]>

Quoted message said:

What about this recipe from earlier with 1oz more milk.....is my batter too think???

I don't think one ounce would make a huge diff, but try if you will.
--
It's Tis Herself

"Rich and Karen White" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"-L." <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

"Rich and Karen White" <[email hidden]>

wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

> Find a Yorkshire Pudding recipe and use that to make the toad. It

works

Quoted message said:

Quoted message said:

for me.

That's my point - it doesn't work for me, and I can't understand why......what is wrong with
the recipe I've always used?

Rich

Your baking powder is old? Oven not hot enough?

-L.

OK, I'm going to try again, but I'm sure the baking power is pretty fresh (and let's face it, I've
tried again and again over 5 years, always with different ingredients (IE different age products).

The oven is always well pre-heated to temp (200-220) and the pan is well heated with sausages hot
in it too.

Perhaps it should be hotter......perhaps I should use less fat (I've tried lots/a little and with
lard/olive oil/veg oil),

What about this recipe from earlier with 1oz more milk.....is my batter too think???

Rich

An extra oz. isn't going to matter too much.

-L.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Which side of the Pond are you making this?

UK

Quoted message said:

I had to use a new recipe before it worked in the New World.

And what changed?

Quoted message said:

Having a convection oven
makes it no fail too.

What - it failed in the same way as mine?

Rich

Rich and Karen White said:

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Which side of the Pond are you making this?

UK

Quoted message said:

I had to use a new recipe before it worked in the New World.

And what changed?

Quoted message said:

Having a convection oven
makes it no fail too.

What - it failed in the same way as mine?

Rich

The flour. Canadian flour is totally different to English flour. I bring some English flour back
with me for making things like a Victoria Sandwich.

When I first came here the puds were a flat, stodgy disaster. I was using my English recipe and
doing it well ahead etc. Here it is best to make just before using, no resting, and the proportions
are 1/2 cup flour, 1/2 cup milk, pinch of salt, 1 egg depending. Once again, it does depend on just
how much you add on any day. Like Paula, I tend to beat the egg and milk and add the flour until it
is 'right' then put in the hot tin. I also, like her, use lard (never oil) but prefer drippings from
previous roasts.

Perhaps it is women who can make the puds or toads, rather than men?

Sheena