Toad in the Hole – Mary Berry

Mary Berry toad in the hole is an easy to make, delicious and economic Winter warmer. The Mary Berry toad in the hole batter mix can be made 12 hours ahead of preparing the dish.

Preparation time
10 mins

Cooking time
1 hour

Serves 6


Mary Berry recipes
From The Complete Aga Cookbook


For the dish

  • 12 good-quality pork sausages
  • 2 tablespoons sunflower oil

For the batter

  • 75g (3 oz) plain flour
  • 2 eggs
  • 150ml (1/4 pint) milk


To make the batter (this can be made up to 12 hours ahead)

  1. Measure the flour into a bowl. Make a well in the centre and add the eggs
  2. Whisk with a hand whisk and gradually add the milk until combined to give a smooth batter
  3. Season with salt and pepper

To make the dish

  1. Preheat the oven to 200 ⁰C / Fan 190 ⁰C / Gas6
  2. Lightly grease a small roasting tin with oil around the base and sides
  3. Sit the sausages in the roasting tin and roast for about 25mins until golden brown on one side
  4. Drain off half the fat into a bowl, turn the sausages over and pour the batter around the sausages
  5. Return to the same position in the oven for about 30 minutes or until the batter is well risen, crisp and golden brown

Whose is the best toad in the hole batter mix? James Martin, Jamie Oliver, Nigel Slater and others.