ARGH! Am cross, cross, cross - help (Yorkshire Pudding related)!!

[TheDemonShedMaster]

I seem utterly unable to make Toad in the Hole. I just cannot do it. I am a competent, enthusiastic cook who will happily have a go at anything. Hollandaise? Yup, no problems. Bread - not bad. Toad in the Hole - always a disaster (and usually followed by major strop as I chuck yet another Yorkshire pud in the bin).

I have tried Delia, I have tried the Baker Bros - even my Mum. Always burnt sausage and soggy pud.

I implore you to advise me!! How do you get everything cooked to perfection and an airy, crispy pudding???????

I'd love to know this too! Same thing always happens to me.

I thought it was just me!!

It's my nemesis too. Soggy, slimy pudding every time, and always stuck on the bottom. I use good quality sausages, can make regular Yorkshires no problem, but fail every time I show the toad the hole.

Put sausages in a little oil in a dish in the oven for 10-15 mins then pour over batter mixture, I got a recipie from a friend and she says get a cup and fill with eggs then fill the same cup with plain flour then fill it with milk then whisk, I add a little salt and pepper too.

My yorkshires are perfect. Toad in the hole? Pants. We have toad out if the hole... Saves my sanity!

Less batter and the oil really really hot when pouring in the batter, also leave the tin in the oven on the middle shelf with room to rise and never open the door before it's ready.

I also do the same amount of egg, milk flour.

DH does tidgy toads in a bun tin - cuts the sausages into 3 and sticks them in the oven in the tin so they brown and there's some sausage fat in the tin, then adds the batter.