At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is:
- 100 ml milk
- 100 g plain flour
- 2 eggs
- 1 teaspoon vegetable oil
When the sausages had started to brown, I took them out, greased the hot dish with more vegetable oil, poured the batter in and arranged the sausages neatly therein.
It looked to cook nicely. However, when I removed the dish from the oven the batter rapidly lost shape. It collapsed into a thick, chewy crust. Not inedible by any means, but not the nice fluffy result I've had before. It also stuck quite badly to the dish, even though I'd greased it.
There were three notable things I did differently to normal. Firstly, I normally make this in a cold dish, not a pre-heated one. Second, I mixed the batter with hand-held electric food processor rather than fork. Third, I was using a different brand of sausages that turned out to be greasier than I was expecting.
Could any of those things have caused my batter to collapse? If not, what did I do wrong?