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Toad in the hole batter, which is the same as yorkshire pudding batter, uses eggs for lift and partly as the binding agent. Lift comes from expansion of gases, including water vapor. Egg white is 90% water, yolk is somewhere around 40% water. A large egg is usually somewhere around 60g out of the shell. With a hen's egg 2/3rd of that is white, so call it ...


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Duck eggs are high in fat and for a cake to rise it needs to be low in fat or no fat. Try halving one of the duck yolks and see if this makes any difference.



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