The perfect yorkshire pudding?

I'm making toad-in-the-hole for tea but can never get my yorkshire right. I always have olive oil in the ceramic oven dish and it's always piping hot before I put the batter in but it always seems to stick to the bottom - what am I doing wrong?

How do you make yours?

1 cup flour
1 cup milk
2 eggs (my mum used 1 but we like it cakey)
Oven on, whisk ingredient together and put in fridge to chill, put oil in dish and pop in oven to heat (should be smoking hot) probably 15-20mins then I pop my browner sausage's in the dish pour over the batter and stick back in at 8o'clock (I cleaned the temp' off so not a clue what the temp really is I guess 190o) cook for 35-45 mins works for me everytime.
I think you basically just need your batter a cold as possible and you oil as hot as.

I use veggie oil and not olive as it gets hotter (I think ) My batter is made from equal volumes of milk, eggs and plain flour (for 4 people I usually use 5 eggs and use equal volumes to that) I make the batter a couple of hours before and put in the fridge so it gets really cold (just give it a quick whisk when you take it out of the fridge). I haven't had it fail yet and is a proper Yorkshire recipe handed down to me

I love love love Phil Vickery's yorkie recipe


*rummages around for link*


Aha!

http://www.vickery.tv/vtv01/index.php?o ... 8&Itemid=6

yes cold batter so let it rest in the fridge and smoking hot oil. Dh uses beer or soda (i think) water for ours sometimes x

Thank you ladies, I'd never heard about the chilled batter before. Best go make it now and stick it in the fridge

And whatever you do, don't open the oven door to check on them, or they will flop!

And whatever you do, don't open the oven door to check on them, or they will flop!

Ooops

Lard so hot thatit is smoking! that is the best way! and cold batter