why doesn't my toad in the hole come out right?

[HarrysMummy17]

I used to make toad in the hole a lot and it was always fine

I'm still using the same recipe but it now sticks and barely rises.

I've tried metal and ceramic dishes. Hot oil in the bottom.

Any ideas what I'm doing wrong??

If I just make yorkshires in the individual bun tins they come out fine!

Mine too were also great until I moved in with DH and his stupid fan oven and now I can't get them right either so interested in reading any responses you get

Are you opening the oven during cooking?

The Delia one works in a Pyrex or ceramic dish. The batter looks unusually thick but no uncooked batter at the end.

Are you measuring the ingredients or judging by eye? Could be the ratio of eggs to flour.

I always add sparkling water to my batter to help it rise.

Maybe it's the fan oven?!

I usually do yorkshires in the top oven which isn't fan.

I don't open the oven door.

I'll have a look at the delia recipe.

Yep, measuring the ingredients out to the recipe I always used to follow!

I always use self raising flour and baking powder. Very fluffy.

Put double the egg in, rises much better.

Make mini ones in your usual yorkshire pud tin

i can cook anything...souffles, choux pastry, make my own puff pastry, but until recently yorkshire puddings have always been unpredictable...sometimes like a big pouffy cloud and sometimes like a thick damp doormat style lardy pancake

I have only one bit of wisdom to pass on for toads in the hole and that is never use more batter for more people...just use more sausages,

I use 250 ml milk/water (200 milk, 50 water), 2 eggs, and 125g strong flour.

Since I took that recipe on my yorkshires and toad in the holes have been lovely creations. :o

Thanks for all of the tips! Lots to try next time!