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Mary Berry Toad in the Hole Recipe

This hearty dish brings together succulent sausages and a golden, pillowy batter accompanied by an onion gravy. Every bite is a journey through rich flavours and a heartwarming tradition. Whether Mary Berry’s Toad in the Hole is baked in individual portions or a large one, this cosy family dinner is sure to steal the show and leave you yearning for more.

Mary Berry Toad in the Hole
Prep: 10 mins Total: 35 mins Yields: 8

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Why you’ll love it

  • Sausage Heaven: Mary Berry’s Toad in the Hole elevates humble sausages to a whole new level. It lovingly wraps them in a delicate and uncomplicated batter that beautifully complements the rich flavours of the sausages.
  • Nostalgic Comfort: This dish brings back cherished memories of family gatherings and traditional British meals, making it an ideal choice for reliving beloved moments.
  • Family Favorite: Perfect for both weeknight dinners and special occasions, this recipe is sure to become a household favourite that’s passed down through generations.
  • Savoury Gravy: The rich and velvety onion gravy adds depth to each bite, complementing the sausages and batter with a burst of flavour.
  • Simple Sophistication: Mary Berry’s step-by-step instructions make this classic dish accessible to cooks of all levels, turning a simple recipe into a masterpiece.
  • Feels like pastry: The batter is reminiscent of pastry but comes together in mere minutes, making it a breeze to whip up—even a child can have fun preparing it.

toad in the hole

Mary Berry toad in the hole recipe

What is the Mary Berry toad in the hole?

Mary Berry’s Toad in the Hole recipe is a celebration of rustic British comfort food at its finest. It all begins with eight succulent sausages, perfectly roasted to a rich brown hue. The magic continues as you whip up a mixture flour, eggs, and milk into a smooth batter that’s poised to transform into golden perfection.

Once the batter is prepped, it’s poured into mini Yorkshire pudding tins (or a large one if you prefer) creating a luscious base for the sausages. The toads are then baked to fluffy, risen perfection, their aroma filling the kitchen with anticipation.

No Toad in the Hole is complete without a velvety onion gravy. Enter a medley of thinly sliced onions, flour, beef stock, soy sauce, Worcestershire sauce, balsamic vinegar, and gravy browning.

Served piping hot with a drizzle of onion gravy to make each forkful a comforting experience.

Ingredients

For the Toad in the Hole

  • Sausages – 8 pork sausages
  • Plain flour – 100g (4oz) plain flour
  • Eggs – 3 large eggs
  • Milk – 150ml (5fl oz) milk
  • Sunflower oil – 3 tablespoons sunflower oil

For the Onion Gravy

  • Oil – 1 tablespoon sunflower oil 
  • Onion – 1 onion, very thinly sliced 
  • Flour – 2 tablespoons plain flour 
  • Beef stock – 450ml (15 oz) beef stock 
  • Soy sauce – 1 teaspoon soy sauce 
  • Worcestershire sauce – 1 teaspoon Worcestershire sauce
  • Balsamic vinegar – 1⁄2 teaspoon balsamic vinegar and a few drops of gravy browning

Instructions

  1. Gather two four-hole Yorkshire pudding tins. Preheat your oven to 220°C (200°C fan / 425°F / Gas 7).
  2. Arrange the sausages in a shallow roasting tin and roast in the oven for 20 minutes, until they turn golden brown on one side.
  3. Measure the flour into a bowl, creating a well in the centre.
  4. Add the eggs and whisk them together, gradually blending to form a paste.
  5. Pour in the milk slowly, whisking until a smooth and slightly runny batter forms.
  6. Drizzle 1 teaspoon of oil into each mould and heat until it’s piping hot.
  7. Divide the batter evenly among the tins, pouring it into the hot oil.
  8. Position a sausage, browned-side down, in the centre of each mould.
  9. 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.

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

Tips

  • Preparing batter in advance in a jug makes pouring it into the tins easier.
  • Ensure a smooth gravy by gradually blending stock into flour while making the onion gravy.

Variations

  • Experiment with sausage flavours such as pork and apple or Cumberland.
  • Try cocktail toad in the hole or bake a whole dish with this hearty goodness.

How to serve the toad in the hole?

  • Serve hot and fresh.
  • Drizzle the indulgent onion gravy over the dish to enhance its flavours.
  • Pair with mashed potatoes, steamed vegetables, or a simple green salad for a well-rounded meal.

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toad in the hole

Mary Berry Toad in the Hole Recipe

Caroline Sciberras
This hearty dish brings together succulent sausages and a golden, pillowy batter accompanied by an onion gravy. Every bite is a journey through rich flavours and a heartwarming tradition. Whether Mary Berry's Toad in the Hole is baked in individual portions or a large one, this cosy family dinner is sure to steal the show and leave you yearning for more.
Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner
Cuisine British
Servings 8

Ingredients
  

  • Sausages - 8 pork sausages
  • Plain flour - 100 grams 4 ounces plain flour
  • Eggs - 3 large eggs
  • Milk - 150 millilitres 2/3 cup milk
  • Sunflower oil - 3 tablespoons sunflower oil

For the Onion Gravy

  • Oil - 1 tablespoon sunflower oil
  • Onion - 1 onion very thinly sliced
  • Flour - 2 tablespoons plain flour
  • Beef stock - 450ml 15 oz beef stock
  • Soy sauce - 1 teaspoon soy sauce
  • Worcestershire sauce - 1 teaspoon Worcestershire sauce
  • Balsamic vinegar - 1/2 teaspoon 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 center.
  • 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 center 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 savory onion gravy.

Notes

  • Preparing batter in advance in a jug makes pouring it into the tins easier.
  • Ensure a smooth gravy by gradually blending stock into flour while making the onion gravy.

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