Since you didn't say how many sausages you use or how deep you pour the
batter it's difficult to give you an answer but I don't think that's your
problem. When I made Toad in the Hole I did this...
Preheat the oven to 425°F . I don't know how your UK ovens gage temp,
you'll have to check on that, I think it's Gas Mark 6. Position the rack
in
the lower half of the oven. Make up York****re pudding batter and set aside
on the counter to 'rest'. I usually used 8 fat sausages about 4" long,
sauté
the sausages till just lightly browned and some fat is rendered. I always
used a 9" x 13" x 3" deep metal roasting pan. When your oven has reached
temp place browned sausages equally spaced in pan, pour in enough of the
rendered fat to cover the bottom and put this in the preheated oven for
about 5 minutes. Remove hot pan from the oven, quickly close the door back
up, pour batter into VERY hot pan about half way up the sides, no more
than
half full or until the sausages still peek through (whichever comes
first),
and immediately put back in the oven. Bake 20-30 minutes until puffy and
brown. Do NOT open the oven the first 20 minutes of baking or your batter
may not rise properly.
I had on occasion used twice the amount of sausages in the pan so I don't
think that's your problem, if your are using a smaller pan they just
shouldn't touch when equally spaced in the pan. Filling the pan more than
half full will most likely cause over flow and a mess in your oven. Sounds
like your problem would more likely be either not completely preheating
the
oven and the pan, oven temp too high or baking rack is placed too high in
the oven or you are constantly opening the oven door to check
progress....or
any combination of the above if your pudding is browning before the bottom
bakes and not rising to puff up as it should.
Give it another try and let us know how you did.
Val
"noname" <noname@[EMAIL PROTECTED]
> wrote in message
news:487081d4$0$26087$db0fefd9@[EMAIL PROTECTED]
> Every time I make Toad in the Hole, some of the batter rises, but most
of
> it just becomes a sloppy mess in the bottom of the tin and fails to
rise.
>
> I have an idea the cause of this is down to two items.
> 1. The sausages are too close together
> 2. There is to much batter poured into the tin.
>
> Can any one recommend the correct spacing of sausages and also the depth
> of batter to be poured in to the tin.
>
> Thanks
|
