Mary Berry​ Toad In The Hole Recipe

This comforting Mary Berry Toad in the Hole is made with high-quality pork sausages, a golden Yorkshire pudding batter, and a secret ingredient—self-raising flour—for extra lift. This recipe creates a spectacular family meal where the batter rises high and crisp around the savory sausages, resulting in a lighter, airier texture than traditional plain-flour versions. It is the perfect warming supper for a cold evening, serving 4 hungry people with a classic British favorite.

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Mary Berry Toad in the Hole Ingredients

For the Sausages:

• 6-8 thick pork sausages (or 12 chipolatas)
• 3 tablespoons sunflower oil (or vegetable oil)

For the Batter:

• 125g (1 cup) self-raising flour
• 3 large eggs
• 300ml (1 ¼ cups) milk
• 1 tablespoon fresh parsley, chopped (Mary’s optional twist)
• Salt and freshly ground black pepper

How To Make Mary Berry Toad in the Hole

1. Preheat the oven: Preheat your oven to 220°C (200°C Fan / 425°F / Gas Mark 7). It is vital that the oven is fully up to temperature before you start cooking.
2. Brown the sausages: Pour the oil into a metal roasting tin (approx. 30cm x 20cm / 12×8 inches) and tilt it to coat the base. Add the sausages and toss them in the oil. Place the tin in the hot oven for 10-15 minutes until the sausages are golden brown and the oil is sizzling hot.
3. Make the batter: While the sausages are browning, sift the flour into a large bowl. Make a well in the center and crack the eggs into it. Add a splash of the milk and whisk the eggs into the flour, gradually incorporating the surrounding flour to make a thick, smooth paste.
4. Finish the batter: Gradually whisk in the remaining milk until you have a smooth batter with the consistency of heavy cream. Stir in the chopped parsley, salt, and pepper.
5. Combine and bake: Carefully remove the hot tin from the oven. The oil must be smoking hot. Pour the batter immediately over the browned sausages. Work quickly to prevent the oil from cooling down.
6. Bake until risen: Return the tin to the oven immediately. Bake for 25-30 minutes. Do not open the oven door during this time, or the batter may collapse. The dish is ready when the batter is well-risen, crisp, and dark golden brown.

Recipe Tips

• The “Hot Oil” Rule: The most critical step is ensuring the fat is sizzling hot when you pour in the batter. This shock of heat causes the batter to puff up instantly rather than sitting flat and becoming soggy.
• Why Self-Raising Flour?: Unlike traditional Yorkshire pudding recipes that use plain flour, Mary Berry prefers self-raising flour for Toad in the Hole. This ensures the batter rises higher and has a lighter, fluffier texture around the heavy sausages.
• Don’t Peek: Resist the urge to open the oven door to check on the progress before the 25-minute mark. A draft of cool air can cause the rising batter to deflate instantly.
• Resting is Optional: While many chefs recommend resting the batter for an hour, Mary Berry’s method often works perfectly with freshly made batter, provided the oil is hot enough.

What To Serve Mary Berry Toad in the Hole

This hearty dish needs a rich sauce to tie the meat and batter together. Serve it with a generous pouring of onion gravy. For vegetable sides, the richness of the batter pairs best with simple, steamed greens that cut through the fat. Try steamed broccoli, peas, or buttered cabbage. If you are feeding a very hungry crowd, a side of creamy mashed potatoes makes the meal even more substantial.

How To Store Toad in the Hole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The batter will lose its crispness but will still taste delicious. To reheat, place it in a hot oven (200°C/400°F) for 5-10 minutes to crisp up the edges again. Microwave reheating will make the batter soft and chewy.
• Freeze: You can freeze the cooked Toad in the Hole for up to 1 month. Wrap portions tightly in foil and place them in a freezer bag. Thaw completely in the refrigerator before reheating in the oven.

Mary Berry Toad in the Hole Nutrition Facts

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 12g
• Cholesterol: 185mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 22g

Frequently Asked Questions

• Can I use vegetarian sausages? Yes, but you must be careful with the oil temperature. Vegetarian sausages usually have a lower fat content and cook faster. Brown them for just 5 minutes or according to the package instructions, ensuring the oil is still smoking hot before adding the batter.
• Why is my batter soggy in the middle? This usually happens if the tin was too small (making the batter layer too deep to cook through) or if the oven wasn’t hot enough. Using a large enough metal roasting tin allows the heat to distribute evenly and crisp the bottom.
• Can I make the batter ahead of time?Yes, you can make the batter up to 12 hours in advance and store it in the fridge. Give it a good whisk before pouring it into the hot tin, as the flour may have settled at the bottom.

Try More Recipes:

• Mary Berry Sausage And Red Pepper Casserole​ Recipe
• Mary Berry One-pot Sausage Casserole​ Recipe
• Mary Berry​ Filo Pastry Mince Pies Recipe