A toad in the hole recipe by Mary Berry
As autumn hoves into view, what better time to get cosy with one of our favourite cold-weather recipes – toad in the hole. It's the ultimate comfort dish, combining three of the best food items in one: Yorkshire pudding, hot sausages and lashings of red wine gravy. A great British classic, this recipe – courtesy of our beloved Mary Berry of Bake Off fame – is among the best you’ll ever come across. It’s easy, involving little more than a baking tray, an oven, and a little time, and can make for a great, slightly lighter but still indulgent alternative to a classic Sunday roast.
The key to making sure your toad in the hole rises is to make sure your cooking dish and the fat in it are nice and hot before you pour the batter in. Supposedly, its rather creative name from a chef at a golf hotel who decided that the sausages poking out of the batter resembled toads poking their heads out of golf holes (you can make your own mind up on that one).
Then, once you’ve got this down, try Mary Berry’s Beef Wellington recipe. Plus, take a look at all the best recipes from the House & Garden archive.
This recipe was taken from Mary Berry’s Complete Cookbook, published by DK.
