Print

Mary Berry Toad in the Hole Recipe

Mary Berry Toad in the Hole recipe
Print Recipe

Toad in the hole is a traditional British dish where sausages are baked in a hot tin, then covered with Yorkshire pudding batter and baked until risen and golden. Mary Berry’s version focuses on a well-rested batter, hot fat, and correct oven temperature to ensure the pudding rises properly while the sausages stay juicy.

Ingredients

  • Sausages – 8

  • Plain flour – 150 g

  • Eggs – 3 large

  • Milk – 300 ml

  • Sunflower oil or vegetable oil – 3 tablespoons

  • Salt – ½ teaspoon

  • Black pepper – ¼ teaspoon

Instructions

  • Make the batter – Whisk the flour, salt, eggs, and milk together until smooth and lump-free. Leave the batter to rest for at least 30 minutes.

  • Preheat the oven – Set the oven to 220°C (200°C fan).

  • Cook the sausages – Add the oil to the roasting tin, place the sausages inside, and heat in the oven for 10–12 minutes until lightly browned.

  • Heat the fat properly – Make sure the oil is very hot before adding the batter.

  • Pour in the batter – Carefully pour the rested batter evenly over the hot sausages.

  • Bake until risen – Return to the oven and bake for 25–30 minutes until the pudding is puffed and golden.

  • Avoid opening the oven – Keep the door closed so the batter does not collapse.

  • Serve immediately – Best enjoyed straight from the oven.

Find it online: https://maryberrycooks.co.uk/mary-berry-toad-in-the-hole/