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: 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.
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
- 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.
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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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.
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.
