Mary Berry Yorkshire Pudding Toad In The Hole​ Recipe

This hearty Mary Berry Toad in the Hole recipe combines savory sausages with a classic, fluffy Yorkshire pudding batter for the ultimate British comfort food. Made with simple, quality ingredients like pork sausages, plain flour, and eggs, this dish creates a spectacular centerpiece that is crispy on top, soft and savory underneath, and perfect for a family dinner. Especially on a cool evening here in Tunis, this makes for a wonderfully satisfying meal.

Jump to Recipe

Mary Berry Toad in the Hole Ingredients

For the Yorkshire Pudding Batter:

• 1 cup (125g) plain (all-purpose) flour
• A pinch of salt
• 3 large eggs
• 1 ¼ cups (300ml) whole milk
• 1 tablespoon fresh parsley, chopped (optional)

For the Sausages:

• 8-12 good-quality pork sausages
• 2-3 tablespoons sunflower oil or beef drippings

How To Make Mary Berry Yorkshire Pudding Toad in the Hole

1. Make the batter first: Sift the flour and salt into a large bowl. Make a well in the center and crack in the eggs. Add about a quarter of the milk and, using a whisk, start mixing the eggs and milk, gradually drawing in the flour from the sides to create a thick, smooth paste.
2. Finish the batter: Once you have a smooth paste, slowly whisk in the remaining milk until you have a lump-free batter with the consistency of thin cream. If using, stir in the chopped parsley.
3. Rest the batter: Cover the bowl and let the batter rest for at least 30 minutes at room temperature. This is a crucial step for a well-risen pudding.
4. Preheat the oven and cook the sausages: Preheat your oven to 425°F (220°C). Pour the oil or drippings into a large, high-sided roasting tin or ovenproof dish. Add the sausages and bake for 15-20 minutes, until they are starting to brown nicely.
5. Add the batter: Carefully remove the very hot tin from the oven. The fat should be sizzling. Working quickly, pour the rested batter over and around the hot sausages.
6. Bake the Toad in the Hole: Immediately return the tin to the hottest part of the oven. Bake for 30-40 minutes, or until the pudding is well-puffed, golden-brown, and cooked through. Do not open the oven door for the first 25 minutes.
7. Serve immediately: Once risen and golden, remove from the oven and serve straight away while it’s impressively puffed and hot.

Recipe Tips

• Use Good Quality Sausages: The flavor of the sausages will permeate the whole dish, so choose a high-quality pork sausage with a good meat content for the best results.
• The Fat Must Be Sizzling Hot: This is the most important secret to a successful Toad in the Hole. The cold batter hitting the smoking hot fat is what creates the initial burst of steam needed for the pudding to rise dramatically and become crisp.
• Resting the Batter is Essential: Don’t be tempted to skip the resting period. This allows the gluten in the flour to relax and the starch to absorb the liquid, leading to a much lighter, more tender pudding.
• Never Open the Oven Door Early: Peeking while it cooks is the fastest way to a flat, sad pudding. Opening the door lets the hot air escape, which will cause the rising batter to collapse.

What To Serve Toad in the Hole

Toad in the Hole is a magnificent meal in itself and demands to be served with a rich, savory onion gravy. Creamy mashed potatoes are a classic accompaniment, perfect for soaking up the gravy. To complete the meal, serve with a side of simple steamed or roasted vegetables, such as green beans, peas, or carrots.

How To Store Toad in the Hole Leftovers

Refrigerate: While best eaten fresh from the oven, any leftovers can be covered and stored in the refrigerator for up to 2 days. Freeze: You can freeze leftover portions of Toad in the Hole for up to one month. Wrap it well in foil or place it in a freezer-safe container. Reheating: For the best texture, reheat leftovers in a hot oven (around 375°F or 190°C) for 10-15 minutes until the pudding is crisp and the sausages are heated through.

Mary Berry Toad in the Hole Nutrition Facts

Serving Size: 1/4 of the recipe

• Calories: 600 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 900mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 28g

Frequently Asked Questions

• Why didn’t my Toad in the Hole rise? The most common reason is that the fat in the roasting tin was not hot enough when the batter was poured in. Another reason could be opening the oven door too early, which causes the rising batter to collapse.
• Can I use different types of sausages? Yes, absolutely. While classic pork sausages are traditional, you can use Cumberland, Lincolnshire, or even good-quality chicken or vegetarian sausages. Adjust cooking times as needed for different types of sausages.
• Can I make the batter ahead of time? Yes, you can make the Yorkshire pudding batter up to 12 hours in advance. Keep it covered in the refrigerator and give it a good whisk just before you pour it into the hot tin.
• What is the best dish to cook it in? A heavy, metal roasting tin is ideal as it gets and stays very hot. A ceramic or Pyrex dish will also work, but make sure it is preheated thoroughly with the fat.

Try More Recipes:

• Mary Berry Plain Scones ​
• Mary Berry​ Cheese And Chive Scones Recipe
• Mary Berry​ Cheese And Bacon Scones Recipe