what happened to my Yorkshire Pudding?

thriftlady_2

Isn't toad in the hole supposed to be soft in the middle If you bake the batter in small tins they get crisp: if you bake it in a big tin it stays soft in the middle.

jackie_w

Hi I wasnt sure if they were meant to be soft in the middle ive never had toad in the hole before, so it was my first time making it.

Jackie xx

thriftlady_2

jackie_w wrote: »

Hi I wasnt sure if they were meant to be soft in the middle ive never had toad in the hole before, so it was my first time making it.

Jackie xx

Mine always is:D I always assume that if I follow the recipe right then how it turns out is how it is meant to turn out. Just be confident;)

tandraig

if you want it crispier - then try a bigger tin - and make sure the fat is smoking hot! but personally i prefer it softer in middle.

Stephen_Leak

I agree. Probably too little heat for the thickness of the batter. The secret with YP and TITH is heat, heat and more heat.

And don't feel guilty. Every cook has had at least one YP or TITH disaster. I certainly have. I know professional chefs, who can't do them for love or money!

ubamother

the most important thing you need to know about making yorkshire pudding is this:
you know the really crispy bits that stick to the side of the pan when you serve it, and become less stuck as it cools? As the cook, it is your right, and yours alone, to peel these off and eat them in the kitchen after dinner.

Quillion

Yorkshire puds are fine art of cooking even if you have the right tools and the right ingredients there are no guarantees. My mums come out like biscuits wheras mine rise so much they stick to the element at the top of the oven so i have to cook on the middle shelf to stop this.

When i do toad in hole i use my tefal roaster and it is a little mushy on the bottom but like the others have said thats how we like it.

Great that your having a go though and practise makes perfect. I think we will have this for lunch today set me off now xx

Norfolk_Jim

Can anyone tell me why my individual yorkshire puddings came out like muffins - No hole in the centre? I used plain flour and followed a recipe but ended up with pasty cakes! Still was able to use them to mop up gravy but am puzzled. Any ideas?

renegade

Batter too thick, Oil/dripping not hot enough( it has to be sizzling) Who's recipe did you use?

esmf73

You have to use LOADS of oil - I mean absolutely tonnes!