The Mary Berry Toad in the Hole recipe is a classic British dish made with sausages and a light Yorkshire pudding batter. It is known for its golden rise and fluffy texture. This recipe shows you how to make it the traditional Mary Berry way.

If you enjoy warm and comforting meals, this recipe will catch your attention. It is simple to prepare, even if you are new to cooking. You will love how quickly it comes together for a family dinner.

The Mary Berry Toad in the Hole recipe uses self-raising flour for extra lift and crisp edges. It creates a dish that feels hearty yet light. Many home cooks prefer this version because it rises beautifully every time.

Ingredients for Mary Berry’s Toad in the Hole

For the Sausages

• 6–8 thick pork sausages (or 12 chipolatas)

• 3 tablespoons sunflower oil or vegetable oil

For the Batter

• 1 cup self-rising flour (125g)

• 3 large eggs

• 1¼ cups milk (300ml)

• 1 tablespoon chopped fresh parsley (optional Mary Berry touch)

• Salt and freshly ground black pepper

How to Make Mary Berry’s Toad in the Hole

1. Heat the Oven

Preheat your oven to 425°F (220°C). This dish depends on high heat, so make sure the oven is fully preheated before you begin.

2. Brown the Sausages

Add the oil to a metal roasting pan (around 12×8 inches) and tilt to coat the base. Place the sausages in the pan and roast them for 10–15 minutes until lightly browned. The oil should be sizzling hot.

3. Prepare the Batter

Sift the flour into a mixing bowl. Make a well in the center and crack in the eggs. Add a splash of milk and whisk, drawing the flour in gradually until you form a smooth, thick paste.

4. Add the Remaining Milk

Add the rest of the milk slowly, whisking until the batter is smooth and has a heavy-cream consistency. Stir in parsley if using, plus salt and pepper.

5. Combine Everything

Carefully remove the hot pan from the oven. The oil must be smoking hot. Pour the batter over the sausages immediately, working quickly to maintain the heat.

6. Bake Until Puffy and Golden

Return the pan to the oven and bake for 25–30 minutes, or until the batter is dramatically risen, crisp, and deep golden brown. Avoid opening the oven door before the 25-minute mark to prevent the batter from collapsing.

Helpful Tips for Getting the Perfect Rise

Use Hot Oil

The single most important step is making sure the oil is extremely hot. When the batter hits the oil, it needs that instant heat shock to puff up properly.

Choose Self-Rising Flour

Mary Berry uses self-rising flour to give the dish a lighter, fluffier texture than standard plain flour. The built-in leavening helps the Yorkshire batter rise taller around the sausages.

Do Not Peek

Opening the oven door even once can cause the batter to deflate. Keep the door closed until the end of the cooking time.

Resting the Batter Is Optional

Some recipes require a long rest period, but Mary Berry’s method works well without resting—as long as your oil is hot enough.

What to Serve with Mary Berry’s Toad in the Hole

This dish shines when paired with something that balances its richness. Classic sides include:

• Onion gravy (a must for flavor and moisture)

• Steamed vegetables such as broccoli, peas, or cabbage

• Creamy mashed potatoes for a more filling meal

If you enjoy traditional comfort meals, Toad in the Hole pairs very well with hearty fall or winter menus.

How to Store Leftover Toad in the Hole

Refrigerate

Store leftovers in an airtight container in the fridge for up to 3 days. The batter loses its crispness but reheats well. Warm it in a 400°F oven for 5–10 minutes to revive the edges.

Freeze

You can freeze the dish for up to a month. Wrap individual portions tightly in foil and place them in a freezer bag. Thaw in the fridge overnight before reheating in the oven.

Nutrition Information (per serving)

• Calories: 580

• Total Fat: 38g

• Saturated Fat: 12g

• Cholesterol: 185mg

• Sodium: 980mg

• Carbohydrates: 35g

• Fiber: 1g

• Sugars: 3g

• Protein: 22g

Frequently Asked Questions

Can I use vegetarian sausages?

Yes, but watch the cooking time. Most vegetarian sausages brown more quickly. Give them a short sear so the oil stays hot enough for the batter.

Why is my batter soggy in the center?

If the pan is too small, the batter will be too deep to cook evenly. Also, an oven that hasn’t fully preheated can cause the center to stay soft.

Can I make the batter ahead of time?

Yes. Mix the batter up to 12 hours in advance and refrigerate it. Whisk again before using, since the flour will settle at the bottom.

Conclusion

Mary Berry’s Toad in the Hole is a classic for a reason. It’s simple, comforting, and incredibly satisfying when made with the right technique. The combination of crisp Yorkshire pudding and savory sausages makes it a dish that works for family dinners, cold-weather meals, or even weekend gatherings. With a few small tips—especially keeping the oil hot and using self-rising flour—you can consistently get that tall, golden rise that makes Toad in the Hole so irresistible.

If you enjoy classic British comfort foods that fit easily into a U.S. kitchen, this recipe is a wonderful place to start. Let me know if you’d like an onion gravy recipe to serve with it.