Mary Berry Toad in the Hole Recipe
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.
Notes
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.