The secret of good batter which actually rises

[handlemecarefully]

I am going to attempt toad in the hole later but on previous two occasions it has been a disaster with the batter, once cooked, a worthy contender for a house brick.

What's the secret of light batter which rises, I must be doing something fundamentally wrong.

Cheesyfeet's Mum's handy batter hints

1. Use 50/50 lukewarm water and milk
2. Sieve the flour
3. Leave the batter mix to stand for about 2-3 hours before using.

Works for me! My mum should write a book, she's full of these handy hints.

Ah - well I've never left it to stand before. Perhaps that is my mistake?

also make sure your pan and the fat in it is absolutely smoking hot

Okay - will report on outcome post dinner!

Thanks for the advice - success yesterday