Toad in the Hole combines classic British dish elements. It mixes Yorkshire pudding with tasty sausages. Thanks to Mary Berry, it’s now a favourite in many UK homes. It’s great for Sunday lunches or a warm family meal. The funny name comes from the sausages resembling toads popping out from the batter.
Making this dish is all about simple steps and preparation. It’s crucial to heat the baking dish and fat properly to get the pudding batter to rise correctly. With basic kitchen tools and a bit of time, anyone can make this recipe. First shared in March 2016, it was last updated in December 2021. It remains beloved by those who enjoy baking.
For fans of Mary Berry’s cooking, her delicious vanilla cake is worth trying. It’s a sweet match for the rich Toad in the Hole.
Toad in the Hole is a beloved British comfort food. It brings together sausages in Yorkshire pudding batter, offering a taste of home. Since the 18th century, it has warmed the hearts of many families.
The dish is not just delicious but also a feast for the eyes on dinner tables during the cold months. Mary Berry’s recipe makes it easy for anyone to cook this traditional meal. By using the Mary Berry recipe, preparing this comfort food becomes simple.
It’s usually served with gravy and vegetables, making it a complete meal. It’s easy to make, ensuring a stress-free cooking experience. This classic British dish is perfect for any meal, making it a family favourite.
Ingredients for Mary Berry’s Toad in the Hole
To craft Mary Berry’s Toad in the Hole, you need the right mix of tastes and textures. This classic dish combines a scrumptious Yorkshire pudding batter with high-quality sausages. Knowing these key components can make your dish taste even better.
Essential Ingredients for the Batter
The Yorkshire pudding batter is crucial to this dish. To get the perfect texture, you need:
75g plain flour
2 large eggs
150ml milk
½ teaspoon salt
⅛ teaspoon ground black pepper
Make sure your batter is smooth and creamy for a nice rise in the oven. It should be thin like cream to make the dish light and fluffy.
Choosing the Right Sausages
Choosing the right sausages is key. Look for 9-12 pork sausages or chipolatas. Harry and Jim’s from ASDA are great because they have 70% pork. High-quality sausages give the dish a rich flavour, pairing wonderfully with the batter.
Here’s what you get nutrition-wise from this tasty recipe:
Nutrient
Per Serving
Calories
1013 kcal
Carbohydrates
31g
Protein
46g
Fat
77g
Saturated Fat
28g
Cholesterol
269mg
Sodium
1959mg
Potassium
760mg
Fiber
1g
Sugar
2g
Vitamin A
381IU
Vitamin C
2mg
Calcium
91mg
Iron
5mg
Step-by-Step Preparation Guide
Making the perfect Toad in the Hole needs precision and care. We’ll guide you through the key steps to get delicious Yorkshire puddings and juicy sausages. These will bring comfort to any meal.
Making the Yorkshire Pudding Batter
To start your dish, make a great Yorkshire pudding batter. Sift 100g of plain flour and ¼ tsp of salt into a bowl. Make a well in the middle. Then add three large eggs and about 225ml of semi-skimmed milk, blending everything into a smooth mix. Keep whisking in the rest of the milk until the batter is completely smooth. A top tip: letting the batter rest for a bit makes its texture even better, crucial for a top-notch Toad in the Hole.
Preparing the Sausages
To boost your dish’s flavours, pick the right sausages. Choose from 9 to 12 quality pork sausages or chipolatas. Start by heating your oven to 220C (fan 200C, gas mark 7). Pour around 125ml of sunflower oil into your roasting tin. Put it in the oven for 5 minutes until the oil is hot and ready for the sausages. This baking step is key for that golden, crispy outside.
Baking Techniques for the Perfect Rise
Put the sausages in the hot oil and bake for about 25 minutes. Then quickly pour the Yorkshire pudding batter over the sausages, covering them nicely. Bake for 30 to 40 more minutes, but don’t open the oven door. The heat helps the batter rise, giving you that fluffy Toad in the Hole. For tips on gravy and more, check this detailed guide.
Component
Details
Number of Servings
8
Oven Temperature for Sausages
200C / 190C Fan
Cooking Time for Sausages
25 minutes
Cooking Time after Adding Batter
30-40 minutes
Preheating Time for Oil
5 minutes
Batter Preparation Time
Up to 2 hours ahead
Reheating Time for Cooked Puddings
About 8 minutes
Follow these steps for a Toad in the Hole that’s full of delightful flavours and textures. It’ll be a hit at any gathering.
Key Tips for Perfect Mary Berry Toad in the Hole
To get a light Toad in the Hole, focus on the batter. Start with a preheated oven at 200C (or 190C with fan). Make sure the dish and fat are very hot before adding the batter. This difference in temperature makes the batter puff up nicely.
Balance milk, flour, and eggs well to avoid a dense or runny batter. This balance helps it rise. Pour the batter swiftly to keep it from cooling down and losing its ability to puff up.
Ensuring the Batter Rises
Temperature and the right amount of oil are key for a great result. Use 2 tablespoons of oil and 9-12 good sausages, like pork or chipolatas. Turn the sausages for an even brown colour.
This dish has about 354 calories per serving. It’s tasty and filling, making it perfect for any meal.
Making Ahead and Storage Tips
Here’s a tip: make the batter up to 12 hours before. This makes cooking easier on the day. Just keep the batter in the fridge until needed. It’s great for any time, from quick meals to parties.
Once you know how to make this, try other recipes. How about Mary Berry’s Coconut Sponge Cake? Find out more here.
FAQ
What is Mary Berry’s Toad in the Hole?
Mary Berry’s Toad in the Hole is a much-loved British dish. It consists of sausages cooked in Yorkshire pudding batter. Perfect for chilly nights or family meals.
How do I ensure the Yorkshire pudding batter rises properly?
For a beautifully risen batter, preheat your dish and fat well. Pour the batter into a hot dish quickly. This helps it rise.
Can I make Toad in the Hole in advance?
You can get your batter and sausages ready in advance. But, it’s best to cook them just before you serve. Leftovers can be stored in the fridge, in an airtight container.
What type of sausages should I use for the best flavour?
Choose high-quality pork sausages or your favourite type for a tasty Toad in the Hole. Try heritage breeds or your local butcher for extra flavour.
What can I serve with Toad in the Hole?
Serve it with rich gravy and vegetables. Mashed potatoes or roasted carrots make great sides. This makes a hearty meal.
What are some common mistakes to avoid when making Toad in the Hole?
Avoid not heating the dish enough. Ensure batter ingredients are balanced. Don’t let the batter wait too long before baking, as it might not rise properly.
Is Toad in the Hole suitable for vegetarians?
The traditional recipe uses sausages, but there are vegetarian alternatives. Use plant-based sausages for a vegetarian version of this classic dish.
Where can I find Mary Berry’s Toad in the Hole recipe?
Mary Berry’s delicious recipe is in “Mary Berry’s Complete Cookbook”, published by DK. The book is full of British classics.
