Mary Berry Toad in the Hole Recipe

Calories: 360.9kcal|Fat: 26.2g|Carbohydrates: 15.2g|Protein: 16.1g | 45

Recipe
Ingredients
Tips
Storage

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Enjoy succulent sausages in golden, pillowy batter with rich onion gravy in Mary Berry's Toad in the Hole—a cosy, heartwarming family dinner.

This hearty dish is made up of succulent sausages partly covered in a giant golden Yorkshire pudding. Every bite is a journey through the rich flavours of British tradition. Try Mary Berry’s Toad in the Hole baked into individual portions or as a large pie and serve piping hot with a drizzle of onion gravy to make each forkful a comforting experience.

Why you’ll love it

The secret of the recipe lies in authentic pork English sausages.
The uncomplicated batter beautifully complements the rich flavours of the sausages.
No Toad in the Hole is complete without a velvety onion gravy. What a burst of flavour!
A pastry but without the pastry that can be whipped up in minutes – even a child can have fun preparing it.

Tips

Prepare the batter in advance in a jug for easier pouring into the baking tin or individual tins.
For the onion gravy, gradually blend the stock into the flour for a smooth consistency. For an extra smooth texture without onion bits, blend the gravy

Ingredient Notes and Variations

Sausages – 8 pork sausages of around 4-6 inches long. The most popular choice is classic British pork sausages. Otherwise, Cumberland Sausages known for their coarsely chopped pork and peppery seasoning are great for adding a robust flavour to the Yorkshire pudding. If you like the distinct sage seasoning, the Lincolnshire sausages offer a unique taste.
Flour – Use plain flour but you can also use gluten-free flour, rice flour and wholemeal expecting some changes to the texture. At home, we like using a mix of spelt flour and normal wholemeal flour.
Eggs – 3 large eggs or 4 small ones.
Milk – Use whole milk or semi-skimmed milk. For dairy free I suggest Soya Milk.
Sunflower oil – Replace with any vegetable oil that doesn’t leave an aftertaste. Olive oil works well as well.
Onion gravy – Mix plain flour, oil, a thinly sliced onion or crushed, soy sauce, Worcestershire sauce and balsamic vinegar. You can swap the balsamic vinegar with normal vinegar and can also omit the beef stock.

Serving Toad In The Hole

Plan to bake the dish so that you can serve it immediately. It’s best served hot and fresh with a drizzle of indulgent onion gravy over the dish to enhance its flavours.

It’s a well-rounded meal, but if I’m using this recipe for dinner I like some mushrooms in garlic and cream as a side or grilled asparagus. Then if you want a super indulgent dessert I would opt for Mary Berry’s Mississippi Mudpie or a British fudge chocolate pudding.

For brunch, I like pairing this with a hot smoked salmon quiche and raspberry parfait.

Health Info

Calories: 360.9kcal
Sugar: 2.8g
Sodium: 680mg
Fat: 26.2g
Carbohydrates: 15.2g
Fiber: 0.7g
Protein: 16.1g

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Toad In The Hole – Mary Berry

Author Caroline Sciberras

Servings 8 people

Calories 360.9

Prep Time 10

Cook Time 35

Total Time 45

Fat: 26.2g|Carbohydrates: 15.2g|Protein: 16.1g

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Description

Enjoy succulent sausages in golden, pillowy batter with rich onion gravy in Mary Berry's Toad in the Hole—a cosy, heartwarming family dinner.

Ingredients

8 pork sausages
100 g (4oz) plain flour
3 large eggs
⅔ cup (150ml) milk
3 tbsp sunflower oil

For the Onion Gravy

1 tbsp sunflower oil
1 large onion very thinly sliced
2 tbsp plain flour
450ml (15 oz) beef stock
1 tsp soy sauce
1 tsp Worcestershire sauce
½ tsp balsamic vinegar and a few drops of gravy browning

Instructions

Gather two four-hole Yorkshire pudding tins. Preheat your oven to 220°C (200°C fan / 425°F / Gas 7).
Arrange the sausages in a shallow roasting tin and roast in the oven for 20 minutes, until they turn golden brown on one side.
Measure the flour into a bowl, creating a well in the centre.
Add the eggs and whisk them together, gradually blending to form a paste.
Pour in the milk slowly, whisking until a smooth and slightly runny batter forms.
Drizzle 1 teaspoon of oil into each mould and heat until it's piping hot.
Divide the batter evenly among the tins, pouring it into the hot oil.
Position a sausage, browned-side down, in the centre of each mould.
Bake for 15-18 minutes until the batter rises and turns a lovely golden hue.

For the Onion Gravy:

While the toads are baking, make the gravy.
Heat oil in a saucepan and sauté the onion over high heat for 1-2 minutes.
Lower the heat, cover with a lid, and let it cook for 15 minutes until the onions soften.
Add the flour, stirring for 30 seconds, then gradually blend in the stock until it's smooth and free from lumps (see tips).
Bring the mixture to a boil, then add soy sauce, Worcestershire sauce, vinegar, and gravy browning.
Serve with Onion Gravy: Serve the toads piping hot, accompanied by the savoury onion gravy.

Recipe Notes:

Make Ahead the Batter – Prepare batter in advance in a jug for easy pouring.
Onion Gravy – For smooth onion gravy, gradually blend stock into flour; blend for a texture without onion bits.
Sausages: Use 8 pork sausages, 4-6 inches long. Classic British, Cumberland, or Lincolnshire sausages are ideal.
Flour: Plain flour or alternatives like gluten-free, rice, or wholemeal. A mix of spelt and wholemeal flour works well.
Eggs: 3 large or 4 small.
Milk: Whole or semi-skimmed milk; Soya milk for dairy-free.
Oil: Sunflower or any mild vegetable oil; olive oil is also good.
Onion Gravy – Mix flour, oil, thinly sliced or crushed onion, soy sauce, Worcestershire sauce, and balsamic vinegar (or regular vinegar); beef stock optional.
Serving –
- Serve immediately, hot with onion gravy.
- Great as a meal with sides like mushrooms in garlic and cream, or grilled asparagus.
- For brunch, pair with hot smoked salmon quiche and raspberry parfait.
- For dessert, try Mary Berry’s Mississippi Mudpie or British fudge chocolate pudding.