Foolproof Yorkshier pudding recipe required.

[DoNotAttempttoblowupparliament]

I usually use Aunt Bessies (and yess I actually prefer them) but want to make Toad in the Hole.

Anyone got a good light not too stodgy recipe?

DH swears by weighing everything, including milk & eggs
I use this recipe (and yes, I do get the book out every time

4oz plain flour, pinch salt. gradually add 2 eggs & 9fl oz milk. beat until smooth.
cook 15 mins at 220/gas 7, then lower heat to 190/gas 5 for 10-15 mins.
HTH

I would love to as i make the best but i dont weigh anything and just chuck it in base don instinct and they come out perfect. I always get the lard or fat heated till its smoking though on on 220 and lower to 180 for the final 10 mins to remove soginess.

The main thing, assuming the recipe is okay, is to have the fat really hot before you pour in the mixture.

As nappyetc. just said.

So how long do I precook sausages?

use Nigel Slater's recipe and make fabulous toad in the hole. The gravy is wonderful

100g of plain flour
2 eggs
1/4 pint of milk

Mix the eggs and flour, then add the milk. Stir till it sounds like galloping horses

tWINSET...THERE IS AN ERROR IN YOUR LINK.

Gravy will be yesterdays leftover stew stock. NOTHING can beat that

I do

Yorkshire pudding
1 large cup plain flour
a pinch of salt
1 large cup eggs
1 large cup milk and water mixed
1 tbsp malt vinegar
METHOD

For the Yorkshire pudding batter, sieve the flour and salt into a large bowl. Add the eggs and beat well with half the liquid until all the lumps have disappeared. Add the rest of the liquid and the vinegar, and allow to stand. Meanwhile, preheat the oven well to 220C/425F/Gas 7.

This Yorkshire pudding recipe works not by weight, but by volume. Use any size of cup, but measure each ingredient with the same cup. I?m not sure why the vinegar is there, but that?s what my Gran did. It seems to work, so why change it? Yorkshire pudding is very versatile. It can be eaten by itself, with onions and gravy.

I do Brian Turners receipe

Yorkshire pudding
1 large cup plain flour
a pinch of salt
1 large cup eggs
1 large cup milk and water mixed
1 tbsp malt vinegar
METHOD

For the Yorkshire pudding batter, sieve the flour and salt into a large bowl. Add the eggs and beat well with half the liquid until all the lumps have disappeared. Add the rest of the liquid and the vinegar, and allow to stand. Meanwhile, preheat the oven well to 220C/425F/Gas 7.

This Yorkshire pudding recipe works not by weight, but by volume. Use any size of cup, but measure each ingredient with the same cup. I?m not sure why the vinegar is there, but that?s what my Gran did. It seems to work, so why change it? Yorkshire pudding is very versatile. It can be eaten by itself, with onions and gravy.

i've just done jane grigson's for lunch. it rises really well and i have found it the best yorkshire recipe. her trick seems to be to do it backwards i.e. add flour last rather than first.

Recipe here Yorkshires can be temperamental so it always make me giggle when I read that she says cook it for 20 mins and 52.2 seconds

Well DP did it (he is a trained chef after all).

Not sure how it will taste but the batter has risen HUGELY and the sausages are actually loating on top of hte batter. I have never seen them do that before . The batter always used to rise around the sausgaes when my mum did it.

Just checked the internet history. It appears that he had a helping hand from Delia

nigel slaters toad in the hole swith onion and madeira gravy

Brian Turners should be the best (but if James Martin has a recipe it will have a pert bum in jeans) My recipe was Marguerite Pattern. Because it's easy to find in DHs library

riallybigbangandflash a bit late I know but thank you for the recipe, I made the BIGGEST and best Yorkies I have ever done, I am usually a "throw it all in and hope for the best" type of person but will always use your recipe now

Equal quantities of eggs milk and flour by volume. Really hot fat.

Never fails