Mary Berry’s toad in the hole recipe

Mary Berry’s toad in the hole recipe

Toad in the hole is a British comfort-food classic. In this recipe Mary uses handmade sausagemeat balls and serves with a simple onion gravy to make the perfect winter warmer. 

This recipe is from Mary Berry’s Complete Cookbook, published by DK.

Ingredients

For the batter
  • 125 g self-raising flour
  • 3 eggs, beaten
  • 300 ml milk
  • 1 tbsp chopped parsley
  • 1 pinch salt and black pepper
  • 4.4 oz self-raising flour
  • 3 eggs, beaten
  • 10.6 fl oz milk
  • 1 tbsp chopped parsley
  • 1 pinch salt and black pepper
  • 4.4 oz self-raising flour
  • 3 eggs, beaten
  • 1.3 cups milk
  • 1 tbsp chopped parsley
  • 1 pinch salt and black pepper
For the rest of the recipe
  • 400 g pork sausage meat
  • 1 leek, finely chopped
  • 2 tbsp chopped fresh sage
  • 1 tbsp chopped parsley, plus extra to garnish
  • 3 tbsp sunflower oil
  • 3 onions, chopped
  • 2 tbsp plain flour
  • 300 ml milk
  • 250 ml chicken stock
  • 14.1 oz pork sausage meat
  • 1 leek, finely chopped
  • 2 tbsp chopped fresh sage
  • 1 tbsp chopped parsley, plus extra to garnish
  • 3 tbsp sunflower oil
  • 3 onions, chopped
  • 2 tbsp plain flour
  • 10.6 fl oz milk
  • 8.8 fl oz chicken stock
  • 14.1 oz pork sausage meat
  • 1 leek, finely chopped
  • 2 tbsp chopped fresh sage
  • 1 tbsp chopped parsley, plus extra to garnish
  • 3 tbsp sunflower oil
  • 3 onions, chopped
  • 2 tbsp plain flour
  • 1.3 cups milk
  • 1.1 cups chicken stock

Details

  • Cuisine: British
  • Recipe Type: Dinner
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Make the batter: sift the flour into a bowl. Make a well in the middle and add the eggs and a little milk. Blend to a smooth paste, then gradually whisk in the remaining milk until the batter has the pouring consistency of cream.
  2. Add the chopped parsley, season with salt and pepper, and whisk again.
  3. In another bowl, combine the sausage meat, leek, sage, and parsley, and season with salt and pepper. Shape into 12 balls and set aside.
  4. Heat the oil in a saucepan, add the onions, and cook for a few minutes until soft but not coloured. Transfer one-third of the onions to one large ovenproof dish or four small dishes. Set aside the remainder.
  5. Add the sausage balls and bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until brown.
  6. Add the batter mixture, and return at once to the oven. Bake for 20–25 minutes until the batter is risen and golden.
  7. Meanwhile, add the plain flour to the onions in the pan and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk and stock. Bring to a boil, stirring constantly, and simmer for 2–3 minutes until the mixture thickens. Serve the toad in the hole hot, sprinkled with parsley, with the sauce on the side.

Mary Berry's Complete Cookbook is published by DK, £30.00. Find out more on DK.com.

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