Mary Berry Toad in the Hole Recipe

This classic Mary Berry toad in the hole is everything a comforting British supper should be. Juicy sausages sit in a light, well risen Yorkshire pudding batter with crisp edges and a soft, custardy centre. It is a simple, hearty dish that suits confident beginners and experienced cooks alike, taking just over an hour from start to finish and delivering deep savoury flavour with very little effort.

Ingredients

For the sausages

• 8 good quality pork sausages
• 1 tbsp sunflower or vegetable oil

For the Yorkshire pudding batter

• 140 g plain flour
• 2 large eggs
• 200 ml semi skimmed or whole milk
• Salt and freshly ground black pepper

How to Make Mary Berry Toad in the Hole Recipe

• Oven preparation: Preheat the oven to 220°C, or 200°C fan. Place the sausages in a large roasting tin and drizzle with the oil. Put the tin into the hot oven and cook for 15 minutes until the sausages are beginning to brown.
• Mixing the batter: While the sausages cook, make the batter. Put the flour into a mixing bowl and add a pinch of salt and pepper. Crack in the eggs and whisk, gradually adding the milk until you have a smooth, pourable batter. Leave the batter to rest at room temperature for 15 minutes if time allows.
• Baking: Carefully remove the hot tin from the oven. Quickly pour the batter evenly around the sausages. Return the tin to the oven immediately and bake for 30 to 35 minutes until the pudding is puffed, golden, and crisp around the edges.
• Cooling and serving: Remove from the oven and allow to stand for 5 minutes. Serve straight from the tin while hot and well risen.

Tips for Perfect Toad in the Hole

Why didn’t my batter rise?

Make sure the oven and tin are very hot before adding the batter. Cold batter hitting hot fat is the key to a good rise.

Can I use different sausages?

Yes, but choose sausages with enough fat to add flavour. Very lean sausages can be dry.

Should I rest the batter?

Resting helps relax the flour and improves texture, but it will still work if you are short on time.

How do I keep it crisp?

Serve immediately and avoid covering the dish, as trapped steam will soften the pudding.

Serving Suggestions

• Serve with onion gravy and steamed greens
• Add creamy mashed potatoes for a hearty meal
• Pair with buttered carrots or peas

Storage

Room temperature

This dish is best eaten fresh and should not be kept at room temperature for more than 2 hours.

Refrigerator

Cool completely, cover, and refrigerate for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze portions once cooled for up to 2 months. Reheat from frozen at 180°C until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28 g
• Protein: 20 g
• Fat: 25 g
• Saturated Fat: 8 g
• Sodium: 780 mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Toad in the Hole Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British toad in the hole with golden Yorkshire pudding batter and juicy pork sausages, baked until crisp and well risen.

Ingredients

• 8 pork sausages

• 1 tbsp sunflower oil

• 140g plain flour

• 2 large eggs

• 200ml milk

• Salt and black pepper

Directions

• Preheat oven to 220°C (200°C fan).
• Place sausages and oil in a roasting tin and bake for 15 minutes.
• Whisk flour, eggs, milk, salt and pepper into a smooth batter.
• Pour batter around sausages in the hot tin.
• Bake for 30–35 minutes until puffed and golden.
• Rest briefly and serve hot.

Notes

• Use a very hot tin for best rise.
• Avoid opening the oven door while baking.
• Leftovers can be frozen and reheated in the oven.