This Mary Berry Toad in the Hole Recipe is a classic and comforting recipe, which features savory sausages baked in a light and crispy Yorkshire pudding batter. It’s a foolproof British favorite, ready in about an hour.
Mary Berry Toad in the Hole Recipe Ingredients
- 12 good-quality pork sausages
- 2 tablespoons sunflower oil or beef dripping
- For the Batter:
- 75g (3 oz) plain flour
- 2 large eggs
- 150ml (¼ pint) milk
- Salt and freshly ground black pepper
How To Make Mary Berry Toad in the Hole
- Prep the oven and sausages: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Pour the oil or dripping into a small, sturdy roasting tin or an ovenproof dish. Add the sausages to the tin and roast for about 20-25 minutes, until they are starting to turn golden brown on one side.
- Make the batter: While the sausages are cooking, make the Yorkshire pudding batter. Measure the plain flour into a bowl and make a well in the center. Crack the eggs into the well.
- Whisk until smooth: Using a hand whisk, start whisking the eggs in the center, gradually drawing in the flour from the sides. Slowly pour in the milk while continuing to whisk until you have a smooth, lump-free batter the consistency of single cream. Season with salt and pepper.
- Combine and bake: Carefully remove the hot tin with the sausages from the oven. The fat should be sizzling hot. Turn the sausages over, then quickly pour the batter in and around the sausages.
- Bake until risen: Immediately return the tin to the hot oven and bake for a further 25-30 minutes. Do not open the oven door for the first 20 minutes. The batter should be well-risen, crisp, and a deep golden brown.
- Serve: Let it rest for a minute before serving hot, traditionally with a rich onion gravy.
Recipe Tips
- How do I get the batter to rise properly? The two most important secrets are using very hot fat and getting the batter into the oven as quickly as possible. The shock of the batter hitting the sizzling hot oil is what creates the dramatic rise.
- Can I make the batter ahead of time? Yes. For the best results, you can make the batter up to 12 hours ahead and let it rest in the refrigerator. This allows the starch in the flour to swell, resulting in a lighter, crispier pudding. Use the batter straight from the fridge.
- Why shouldn’t I open the oven door? The structure of the Yorkshire pudding is set by the initial blast of high heat. Opening the oven door lets in a rush of cold air, which can cause the batter to deflate and become dense. Resist the urge to peek!
- What are the best sausages to use? Use good-quality pork sausages with a high meat content (like Cumberland or Lincolnshire sausages). They will have the best flavor and won’t release too much excess fat into the batter.
What To Serve With Toad in the Hole
This is a classic British comfort food that is a meal in itself. It is traditionally served with:
- A rich, homemade onion gravy
- Creamy mashed potatoes
- Steamed green vegetables like peas, green beans, or cabbage
- Glazed carrots
How To Store Toad in the Hole
Refrigerate: Toad in the Hole is at its absolute best eaten fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat: You can reheat leftovers in a hot oven (200°C/400°F) for about 10-15 minutes until the batter is crisp again.
Mary Berry Toad in the Hole Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 20g
- Protein: 25g
- Fat: 30g
- Saturated Fat: 10g
- Sodium: 950mg
- Fiber: 2g
- Sugar: 5g
Nutrition information is estimated per serving and may vary based on the type of sausages used.
FAQs
This is usually because the fat was not hot enough when the batter was added. The oil or dripping must be sizzling and almost smoking hot to instantly start cooking the bottom of the batter and make it crisp.
It’s not recommended. Classic Yorkshire pudding batter uses plain (all-purpose) flour. The impressive rise comes from the eggs and the steam created by the high heat, not from added chemical leaveners.
Absolutely! Simply substitute the pork sausages with your favorite vegetarian sausages and use a vegetable oil for cooking.
Try More Recipes:
- Mary Berry Plain Scones Recipe
- Mary Berry Cherry Scones Recipe
- Mary Berry Yorkshire Pudding Recipe (for 4 people)
Mary Berry Toad in the Hole Recipe
Description
A classic British comfort dish featuring savory sausages baked into a light, fluffy, and crispy Yorkshire pudding batter.
Ingredients
Batter:
Instructions
- Preheat oven to 220°C (200°C Fan). Add the oil and sausages to a roasting tin and roast for 20-25 minutes until browning.
- While the sausages cook, whisk the flour, eggs, and milk together until a smooth batter forms. Season with salt and pepper.
- Carefully remove the hot tin from the oven. Quickly pour the batter over and around the sizzling sausages.
- Immediately return to the oven and bake for a further 25-30 minutes without opening the door, until the pudding is well-risen and golden brown.
- Serve immediately with onion gravy.
Notes
- The secret to a well-risen pudding is having the fat smoking hot before you add the batter.
- Do not open the oven door while the pudding is baking, or it may collapse.
- Letting the batter rest for at least 30 minutes before using will result in a lighter, crispier texture.
- This is a perfect, hearty one-dish meal for a family dinner.
