HOW do you get your batter to rise for toad in the hole/yorkshire pudds?

[HeinzSight]

Is it actually possible?????????

i've found using two eggs instead of one makes them rise alot more and they're more crispy yummm

We used to use Bero cook books in domestic science class at school. You're bringing back memories for me

I have been making toad in the hole for a while now but just these past couple og weeks that i have made it for my finance ( he just loves it) it has not risin at all i am doing everything as i have always been doing but its still quite flat has anyone any idea why this is happening its really driving me mad 😡😱

Have you opened a new bag of flour recently Shirleylovesandy? I realise that this sounds mad but I have just had weeks of flat Yorkshires. Opened a new bag of flour (different brand) and they are rising again!

cold batter (make and put in the fridge for a while) and extremely hot fat. Don't open the oven door once the puddings are in.

Lard or goose fat seem to work best, but obviously are no good if you're cooking for people who don't eat meat.

I have had disasters with Yorkshire Puddings over the years .

They are still unreliable though what works for me : (and when they works they are amazing )

140g plain flour/4 eggs/200ml milk (should all be 200ml levels but I weigh and measure)
I use the Ninja Bullet to blend , then add salt and pepper.

Heavy non stick muffin tins and hot oil

I don't leave mine to stand long (tried it and that time it didn't work)

Space above them, shelf about half way down in oven and nothing above them.
Set the timer and watch through the oven glass door

Use the Delia Smith recipe. Always works without fail.

Hot oil.

My dad was from Yorkshire, so being able to make Yorkshire pudding competently was a requirement when I was growing up. Even my Chinese SIL can do it!

Hot oil, hot pan, hot oven, cold batter. Use oil with a high smoking temperature - goose fat or veg oil rather than olive; it doesn't get hot enough.

And the batter needs to be fairly thin - crepe thinness rather than American pancake, IYSWIM. You don't need to introduce much air, but whisk to make sure it's all combined.

I do 1/3rd cup of plain flour and milk to 1 egg (which will do 12 standard puddings) and then multiply up from there. And a good pinch of salt. I have done it with self raising before and they were fine but I wouldn't put money on it!

Use sparkling water