Mary Berry Toad in the Hole Recipe – Crispy, Puffy, and Pure Cozy Chaos

The first time I made Toad in the Hole, the whole thing came out looking like a flat, soggy duvet. My sausages were gorgeous, but the batter? A sulky puddle. I’d used oil that definitely wasn’t hot enough, and I’d opened the oven door halfway through because I’m impatient by nature. It collapsed instantly—my own fault.

But the flavour was so promising I couldn’t leave it there. So I tried again the next night, this time with beef dripping from the Sunday roast and my heaviest roasting tin (the one with years of burn marks and character). And finally—that glorious rise.
Crisp edges, golden bubbles, sausages snuggled into the batter like they belonged there.

If your Toad in the Hole has ever turned out stodgy, pale, or deflated, walk with me—I’ve made every mistake for you. Let me show you what actually fixes it.

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THE SECRET BEHIND THIS BAKE

Most recipes say “make sure the fat is hot”—but they never tell you how hot. I didn’t think it would matter much on my first attempt. It matters hugely.

This version works because:

• Properly smoking-hot fat is the whole magic act. If it isn’t sizzling, don’t pour the batter.
• Rested batter rises higher—I didn’t believe this until I tested it twice: rested batter puffed nearly 30% more.
• A small roasting tin gives the batter more depth. I once used a big one and the batter spread out too thin and crisped instead of puffing.

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INGREDIENTS + WHY THEY MATTER

• Good-quality pork sausages – High meat content means they brown properly without leaking puddles of fat that drown the batter.
• Sunflower oil or beef dripping – Dripping gives the deepest flavour. Sunflower works if you prefer neutral. Olive oil won’t get hot enough.
• Plain flour – Self-raising flour made mine balloon weirdly then collapse. Stick to plain.
• Eggs – Provide lift and structure. I once tested with 1 egg + 1 yolk—didn’t rise as well.
• Milk – Creates steam when it heats, which is what makes the Yorkshire batter puff.
• Salt + pepper – Don’t be shy; Yorkshire batter needs proper seasoning.

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MAKING IT YOURS (WITHOUT RUINING IT)

All swaps below are ones I’ve actually tested.

• Vegetarian:
  Richmond meat-free sausages worked brilliantly; Quorn ones kept the shape but didn’t brown as nicely.
• Dairy-free batter:
  Oat milk works well; soy milk made mine pale and slightly rubbery.
• Gluten-free:
  Use a good GF plain flour, but whisk extra well—GF batter clumps easily. The rise won’t be quite as high, but still crisp.

What didn’t work:

• Chicken sausages (too lean → dried out).
• Butter for the fat (burned before it got hot enough).

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Batter stayed flat	Fat wasn’t smoking hot	Heat dripping until shimmering + lightly smoking
Soggy bottom	Too much sausage grease	Use high-meat sausages; pour off excess fat
Burnt top, raw middle	Tin too shallow or oven rack too high	Use a small heavy tin + middle shelf
Batter deflated	I opened the oven door	Don’t peek for the first 20 minutes

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HOW TO MAKE MARY BERRY’S TOAD IN THE HOLE

1. Heat the tin + brown the sausages
   Preheat oven to 220°C (200°C Fan).
   Add dripping/oil to a sturdy roasting tin and nestle the sausages in.
   Roast 20–25 minutes until starting to brown on one side.
2. Whisk the batter
   In a bowl, whisk flour + eggs. Slowly add the milk until you have a smooth, pourable batter—like single cream.
   Season generously.
   (When I rushed the whisking once, it came out lumpy—don’t skip this.)
3. Get the fat smoking-hot
   When the sausages are golden, pull the tin out. The fat should be sizzling loudly. If not, put it back in for 3–5 extra minutes.
4. Pour the batter
   Turn sausages, then quickly pour the batter around and between them.
   Work fast—the fat must stay hot.
5. Bake without opening the door
   Bake 25–30 minutes until puffed and deep golden.
   My fan oven rises best on the middle shelf.
6. Rest briefly and serve
   Leave for 1 minute so it settles slightly, then serve with onion gravy.

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TIPS FROM MY KITCHEN

• I rest my batter at least 30 minutes—an overnight rest is even better.
• I use my oldest, heaviest roasting tin; lightweight tins cool down too fast.
• If sausages release a lake of fat (some do), I spoon a little off before pouring the batter.
• If you want extra crisp edges, preheat the tin for 10 minutes empty before adding sausages.

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STORAGE + SERVING

• Best fresh: Toad in the Hole is always crispiest straight from the oven.
• Fridge: 2 days in an airtight container.
• Reheat: 200°C for 10–15 minutes until crisp again.
• Serve with: Onion gravy, peas, mash, cabbage—or my slightly indulgent preference: buttered carrots with honey.

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FAQ

Q: Why is my Toad in the Hole soggy?
The fat wasn’t hot enough. It must be sizzling and just starting to smoke before you pour the batter.

Q: Can you make the batter ahead?
Yes—resting it 1–12 hours gives you a higher rise and better flavour.

Q: Why didn’t my batter rise?
Cold oven, opening the door early, or using a tin that wasn’t hot enough.

Q: Can I use self-raising flour?
No—self-raising makes the batter blow up then collapse. Plain flour only.

Q: Can I make a vegetarian version?
Absolutely. Use browned veggie sausages and vegetable oil.

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Other Recipes You May Like:

• Mary Berry Yorkshire Pudding
• Mary Berry Meatball Toad in the Hole

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