Last month I went to a Pampered Chef party where the host said we were going to make fool-proof yorkies that would rise out of the dish and were easy peasy to make using the baking stoneware. Of course I didn't believe a word.
She added 1 cup plain flour, 1 cup milk and 4 eggs* to a bowl and whisked. Whilst the oven came to a roaring furnace (it's got to be hot I've been told). Spray some oil into the stoneware. Pour the batter into the dish or dishes to about half way up and put in the oven. To my amazement about 20 minutes later she removed from the oven a dozen, huge, golden brown, crisp, fluffy puddings. I had to buy a dish just to see for myself!!
Two weeks later my dish arrived this weekend I had a bash at making a Toad in the Hole. I first baked the sausages for about 12 minutes in the dish as I then didn't need to add any extra oil, while I prepared the batter (same recipe as above) I poured it into the dish and put back in to over for 20mins on a high setting and then another 5 mins on a lower setting, that bits not an exact science as all ovens are different.
This is what I pulled out of the oven after said 25 minutes:
Unfortunately in my eagerness to fill my belly I forgot to take a side view so you could see how well it rose but it stood up from the dish by about 3 inches!! We were all very impressed and got stuck in with veggies and gravy. It was so simple and completely worked even for a first attempt. Although I am not sure my granny would approve of using American stoneware when if I had any actual skill I could make them in her old baking tin!!
*In my original post I said 2 eggs you actually need 4 for a good rise!!
