Val thanks for the reply
I used six large sausages about 4 inches long and slightly less than 1
inch in diameter.
I put sun flower oil in a dish about 4mm deep, and put that dish in
another disk to catch any spillage, set the oven to 240-250ºC/475ºF/gas
9, and left for 20 minutes to make sure it’s hot.
Browned off the sausages in a frying pan, added the sausages to the
dish, and then poured the batter on top of the sausages. The batter came
up about 3/4 of the depth of the sausages.
Put the whole lot back in the over and left for 30 minutes.
Some of the batter did rise, but there was a lot of stodgy batter round
the sausages. The batter mix is shown below.
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
285ml milk
115g plain flour
3 eggs
Any ideas, looks pretty much like you suggested,
Val wrote:
> 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
>
>
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