Ain't Nobody Here Posted September 29, 2014 Share Posted September 29, 2014 Wow, I had no idea my Toad was so good, I just thought they all turned out like that . You must all try that recipe . Quote Link to comment Share on other sites More sharing options...
kinsk Posted October 2, 2014 Share Posted October 2, 2014 Looks lovely. This post inspired me to make one at the weekend Quote Link to comment Share on other sites More sharing options...
soapdragon Posted October 5, 2014 Share Posted October 5, 2014 Agggh, mine never looks like that! Should make this a module on GBBO as an acid test......would sort the men from the boys (so to speak!!!! Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted October 5, 2014 Share Posted October 5, 2014 Tonight I cooked Yorkshire Pudding to go with our roast but it was more like Yorkshire Pancake. I never used to have any problems cooking a decent Yorkshire Pudding but I have had a couple of disasters recently. Chrissie Quote Link to comment Share on other sites More sharing options...
CatieB Posted October 5, 2014 Author Share Posted October 5, 2014 I tried again and used ANHs recipe. It was SOOO much better but still didn't look anything like the two pictures on here. Was not soggy but in all honesty a bit over cooked and not as risen / fluffy as the pictures here. I did have one raised corner which made me wonder if my fan oven is the culprit?? How do you get that rise??? My oil was hot very hot. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted October 6, 2014 Share Posted October 6, 2014 Well done, very hot fat and then very hot oven...I learnt from our head chef at work. Turn oven down after it has risen so it cooks through and voila, lovely Yorkshire pud. Going to make toad in the hole tonight, its that kind of weather for it! Quote Link to comment Share on other sites More sharing options...
kinsk Posted October 7, 2014 Share Posted October 7, 2014 Mine is a fan oven too. I wonder if you are over whisking thinking you are getting more air into the batter, but instead could be overworking the flour. I only really whisk enough to combine the ingredients, usually just with a fork or a balloon whisk, which ever is to hand. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted October 8, 2014 Share Posted October 8, 2014 Oh om nom nom! Er I did do beef and completely forgot about the batter pud. Just got into the old routine and remembered when dishing up. Er too late then! Quote Link to comment Share on other sites More sharing options...
kinsk Posted October 8, 2014 Share Posted October 8, 2014 I'd be sacked if I didn't serve up yorkies with roast beef!! The other week I decided to do Dauphinoise with a roast rib of rose veal, then realised I'd have a protest if there weren't any roast potatoes too. Quote Link to comment Share on other sites More sharing options...
