Mary Berry Toad in the Hole Recipe

Mary Berry’s toad in the hole recipe is a comforting British classic made with golden Yorkshire pudding batter and juicy sausages baked until crisp and beautifully puffed. The batter turns light and airy around the edges while staying soft and rich in the centre, creating the perfect contrast to the savoury sausages. This hearty family dinner is surprisingly simple to prepare and uses everyday ingredients you likely already have at home. Ready in under an hour, it is an easy and satisfying meal that works perfectly for busy weeknights or cosy Sunday dinners.

What Is Mary Berry Toad in the Hole?

Toad in the hole is one of Britain’s most loved comfort foods, combining sausages baked inside a rich Yorkshire pudding batter. Mary Berry’s version keeps things simple while delivering incredible flavour and texture. The sausages become juicy and caramelised while the batter rises dramatically around them with crisp golden edges and a soft centre.

This traditional dish is usually served with onion gravy and vegetables, making it a complete and filling meal. It is beginner-friendly, affordable, and perfect for feeding the whole family.

Mary Berry Toad in the Hole Recipe Ingredients

For the Sausages

• 8 pork sausages
• 2 tablespoons sunflower oil

For the Yorkshire Pudding Batter

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• 100ml cold water
• 1 teaspoon salt
• ¼ teaspoon black pepper

For Serving

• Onion gravy
• Mashed potatoes
• Steamed peas or green beans

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4 people

How to Make Mary Berry Toad in the Hole Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a large roasting tin or baking dish into the oven while it heats so the oil becomes very hot before adding the batter.
• Cook the sausages: Add the sunflower oil to the hot roasting tin and carefully place the sausages inside. Bake for 15 minutes until lightly browned and sizzling.
• Make the batter: In a large bowl, whisk together the plain flour, eggs, milk, water, salt, and black pepper until completely smooth. Let the batter rest for 10 minutes for the best rise and texture.
• Pour in the batter: Carefully remove the roasting tin from the oven. Quickly pour the batter around the sausages while the oil is still very hot. The batter should sizzle immediately.
• Bake until risen: Return the tin to the oven and bake for 25 minutes without opening the oven door. The batter should rise dramatically and become deep golden brown.
• Check for doneness: The toad in the hole is ready when the Yorkshire pudding is crisp around the edges and fully cooked in the centre.
• Serve immediately: Remove from the oven and serve straight away with onion gravy, mashed potatoes, and vegetables.

Serving Suggestions

• Serve with rich homemade onion gravy
• Add creamy mashed potatoes on the side
• Pair with steamed peas or carrots
• Enjoy with roasted root vegetables
• Serve alongside buttered cabbage for a traditional British dinner

Tips for Perfect Toad in the Hole

Why did my Yorkshire pudding not rise properly?

The oil and roasting tin must be extremely hot before adding the batter. Cold oil will stop the batter from puffing up properly.

Should I rest the batter before baking?

Yes, resting the batter for at least 10 minutes helps the flour absorb the liquid fully and improves the texture and rise.

Can I use different sausages?

Absolutely. Pork sausages are traditional, but beef, chicken, or vegetarian sausages also work well.

Why should I avoid opening the oven door?

Opening the oven door too early releases heat and can cause the Yorkshire pudding to collapse before it sets.

How do I get crispy edges?

Using a metal roasting tin and very hot oil creates the crispiest, most golden edges.

Storage Instructions

Room Temperature

Toad in the hole can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until hot and crisp.

Freezing

Freeze cooled portions in airtight containers for up to 2 months. Defrost overnight in the refrigerator before reheating.

Nutrition Information

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 21g
• Fat: 35g
• Saturated Fat: 10g
• Sodium: 980mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Toad in the Hole Recipe

Recipe by Milli RoseCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British toad in the hole with juicy sausages baked in golden Yorkshire pudding batter. A comforting family dinner served perfectly with onion gravy.

Ingredients

• 8 pork sausages

• 2 tablespoons sunflower oil

• 140g plain flour

• 4 large eggs

• 200ml whole milk

• 100ml cold water

• 1 teaspoon salt

• ¼ teaspoon black pepper

Directions

• Preheat oven to 220°C (200°C fan). Place a roasting tin inside to heat.
• Add oil and sausages to the hot roasting tin and bake for 15 minutes until lightly browned.
• Whisk together flour, eggs, milk, water, salt, and pepper until smooth.
• Allow the batter to rest for 10 minutes before using.
• Pour the batter carefully around the hot sausages.
• Bake for 25 minutes without opening the oven door until risen and golden.
• Serve immediately with onion gravy and vegetables.

Notes

• Always use very hot oil for the best rise.
• Do not open the oven during baking.
• Resting the batter improves texture and puffiness.