Why does my batter always sink when making toad in the hole?

Question

I make yorkshire puds fine, but if i use the same recipe for toad in the hole, the batter sinks and goes doughy. solutions please

Answer 1

Partially grill the bangers separately, and then place in the 'Yorkshire pudding' mix. The main problem with 'toad in the hole' is that the melted fat from the sausages effects the batter mix, which can then go 'doughy.' By cooking the sausages first , you reduce the fat content.
Another reason, but less likely, is not keeping the oven temp. high and constant.

Answer 2

Make sure you put a little oil in the dish and put it in the oven so the oil gets very very hot, like you should do for yorkshire puds.

Then just before you put the batter in the dish give the batter a good mix again to get lots of air bubbles in the mixture.
Place the sausages in the centre of the mixture, just so there is a space around the edge.

Place the dish in the top half of the oven on a high heat.
Hope this helps.

Answer 3

Oven should start pretty hot, and turn it down towards the end. Plain flour is best. Maybe you need to make the batter a little thinner, and it's a good idea to cover it after whisking and leave to stand in the fridge for a bit before cooking. I don't know what else to suggest because your yorkshire puddings are fine!

Answer 4

it somewhat is how I do it. positioned the dish you opt to make the toad interior the full interior the oven with oil or fat in it on 200c or GASmark 5 for an hour. Make your batter. i exploit 3 eggs, comparable quantity of milk whisk jointly and the upload the flour slowly and whisking all the time. upload salt and pepper to style. put in the refrigerator.after an hour start up cooking of the sausages the two in a frying pan or below the grill. as quickly as ahlf cooked take out the nice and cozy oil. becareful whisk up the batter and upload a small drop of water approximately 35 - 50 ml. and whish tense to get the air into it. Putt sausages interior the oil. then upload all the batter. place interior the oven for 20 - 25 minutes. Boil some water and positioned the potatoes on that have been diced in to 1cm cubes boil until comfortable. drain of water into yet another sauce pan and positioned to a minimum of one area. upload butter, and cream yet milk is superb and mash the potatos until very creamy. Use the spud water to make the gravey . Use Bisto its ordinary. now serve. your yorkshire pudding might desire to be extensive .

Answer 5

Add a dessert spoon of cooking oil to the batter and bake on a high heat gas mark 7 or its electric equivalent. sorry have gas do not do elec temps. Partially fry sausages first and tip away the excess oil from them. I make toad in the hole once a week at work and all my ladies love it.

Answer 6

My mum gives the mixture a good beating then lets it rest for half hour then a quick beat and pour in. My Dad then says to put into a high temp oven then turn it down - don't know the temperatures sorry - best to look in your mothers old cook books I think

Best Yorkshire Puds in the world (well - she's my Mum - I wouldn't say any different)

Answer 7

Do you cook your sausages 1st , whip the batter really well and let it stand in the fridge for1/2 hour then when you take it out give it another good whip and make sure the dish you are pouring it into is REALLY hot and you've got oil in it. Oven on 220.c. Good luck I hope your toads float next time.!

Answer 8

all ways brown the sausages first,make your batter leave to stand for 5 Min's pour over and bake in a hot oven 220 for 10 Min's then reduce to 180 for a further 20-25 Min's do not open oven until cooked.

Answer 9

beat the batter well & put it into fridge for 20-30 mins before baking, once in oven if possable do not open the oven door untill the pudding has cooked.

Answer 10

make it a little more sloppy and stand it in the fridge for 30Min's before you cook it in a very hot oven (200+). part cook sausages before you add batter.