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35 replies
HeinzSight · 06/02/2009 12:33
Is it actually possible?????????
OP posts:
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MamaG · 06/02/2009 12:35
It is possible - look here
I make them almost weekly and they're always perfect
claireybrations · 06/02/2009 12:35
Beat it to get air in it and make sure the dish/oil is already very hot before you put the batter in. Mine don't always rise very evenly but they do rise (and I think the uneveness is more to do with me not using a recipe and guessing the amounts) HTH
Littlefish · 06/02/2009 12:36
Make sure the the fat is really hot before you add the batter.
MrsBadger · 06/02/2009 12:37
yes
you need the oil, the tray and the oven much hotter than you think you do
popmum · 06/02/2009 12:38
you can put the batter in hot oil from the oven and also heat it on the hob whilst you pour in
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TheThoughtPolice · 06/02/2009 12:38
Really, really hot oil. It has to be smoking as you pour the batter in.
Don't, under any circ*mstances open the oven door during cooking or they will sink.
Air in the batter is a myth as all pretty much all chefs both celeby and non celeby ones I know in RL advise mixing your batter and leaving it to sit for a good 20-30 mins before you use it.
The oil and the door are the absolute key.
Mine rise everytime [smug]
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PenelopePitstops · 06/02/2009 12:38
the key is hot hot hot oil before you pour in the batter, stick it in the oven at 200 for at least 10 mins
SoMuchToBits · 06/02/2009 12:38
Also you must use plain flour - do not use self-raising. I did once and they were as flat as pancakes!
HeinzSight · 06/02/2009 12:48
So it looks like my oven tray wasn't hot enough, it has to be smoking then? Also, should it be a shallow(er) over dish?
OP posts:
dweezle · 06/02/2009 12:48
And use full milk, not semi skimmed.
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mollyroger · 06/02/2009 12:49
and make sure your mixture is cold!
Put it in fridge for a while before you add it to that hot hot hot oils
Alibabaandthe40nappies · 06/02/2009 12:51
I add a little lard to the oven tray and put the sausages in to cook for 5 minutes so that they release some of their fat, and then add the batter. Animal fat will get hotter than vegetable or olive oil. I do toad in the hole at 200 in a fan oven.
Comes up beautifully every time. I also make the batter a few hours in advance and leave it in the fridge.
HeinzSight · 06/02/2009 12:51
do you need more oil than you'd think too? Just thinking that Aunt Bessies ones have a fair bit of oil in each foil.
OP posts:
MrsFogi · 06/02/2009 12:58
The key is to have the oil hot, hot, hot and the mix cold, cold, cold (stick it in the fridge for a while before cooking).
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mistlethrush · 06/02/2009 13:21
The alternative is to have a Pampered Chef stoneware muffin tin. I use virtually no oil (very lightly spritzed) - I make the batter just before I put it in, and often pour it in with lumps in as I don't whisk for long. I put the batter into a cold stoneware muffin tin. I don't mind what milk I use. You can open the oven as often as you like (although it will take longer that way!) and they rise perfectly each time - yes, I do have a hot oven though!
soremummy · 06/02/2009 13:25
Hot oven, mixture left to stand and of course the secret is to use FIZZY water and they rise lovely
FAQtothefuture · 06/02/2009 13:27
fat needs to be smoking hot, and you need to get the batter in and the tray back in the oven as quickly as possible so that it doesn't cool down too much.
MarmadukeScarlet · 06/02/2009 13:27
Nigella does a recipe that never fails to puff up to the most enormous proportions. It is in how to eat.
BexieID · 06/02/2009 13:36
Don't use goats milk, lol.
I do 4oz plain flour, 100ml semi-skimmed milk, 75ml water, 1 large egg and a sprinkle of white pepper. Sometimes add mushrooms/peppers. Makes 6 yorkshires.
For toad n roots in the hole it's 4oz plain flour, 1 egg and 300ml of milk.
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kiddiz · 06/02/2009 14:31
I second what someone else said. The only time mine didn't work was when I used skimmed milk. Mine do work with semi skimmed. Also must be plain flour and don't be tempted to open the oven door too soon.
babycat · 06/02/2009 14:56
Made toad in the hole last night. Nothing new to add to what others have said really.
Used recipe from little Bero cook book (great little recipe book that has been around for years, everyone should have one )- 4oz flour, pinch of salt, 1 egg and 1/2pt milk. Mix flour and salt, make a well, add the egg and fold in the flour, then gradually add the milk until its a single cream consistency. Make sure you whisk it quite well to get some air in it. I put the batter in the fridge for 30 mins, cooked sausages for 10 mins so fat started to come out (I don't add any extra fat). Poured over the batter and left in the oven (on 220 centigrade) for 30 minutes. Don't even think about opening the oven door!
P.S HeinzSight is this one of your cravings? (I'm on the Due in August thread, mostly lurking, in case you're wondering!)I really enjoyed it last night, great comfort food, with mash and onion gravy, of course.
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Alibabaandthe40nappies · 06/02/2009 16:38
OMG babycat - someone else with a Bero book! It is my favourite, I grew up with all the recipies and the one I'm using was actually my Grandma's copy. Infact I made the brownies from it yesterday!
MamaG · 07/02/2009 13:17
I also heart my bero bok - its worthy of its own thread methinks
Northernlurker · 07/02/2009 13:27
I use lard - get much better results than oil imo.
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