Mary Berry’s individual toads in the hole with onion gravy

If you don’t have yorkshire pudding tins, you could make one large toad in the hole instead in a roasting tin or ovenproof dish – it will take 30-35 minutes to cook.

Mary Berry's individual toads in the hole with onion gravy recipe
Georgina Glynn Smith


COOK TIME: 35-40 minutes

8 sausages
100g (4oz) plain flour
3 large eggs
150ml (5 oz) milk
3 tbsp sunflower oil


1 tbsp sunflower oil
1 onion, very thinly sliced
2 tbsp plain flour
450ml (15 oz) beef stock
1 tsp soy sauce
1 tsp Worcestershire sauce
1⁄2 tsp balsamic vinegar
a few drops of gravy browning

1. You will need two four-hole yorkshire pudding tins. Preheat the oven to 220C/200C fan/gas 7.

2. Put the sausages in a shallow roasting tin and roast in the oven for 20 minutes until browned on one side.

3. Measure the flour into a bowl. Make a well in the centre, add the eggs and beat with a whisk, gradually combining to make a paste, then slowly add the milk until you have a smooth, fairly runny batter (see tip).

4. Pour 1 teaspoon oil into the base of each mould and heat until piping hot. Divide the batter into the tins, pouring into the oil. Place a sausage, browned-side down, in the middle of each and bake for 15-18 minutes until risen and golden.

5. Meanwhile, to make the gravy, heat the oil in a saucepan and fry the onion over a high heat for 1-2 minutes. Lower the heat, cover with a lid and cook for 15 minutes until softened. Add the flour, stirring it in for 30 seconds, then gradually blend in the stock, mixing until smooth and lump-free (see tips). Bring to the boil, then add the soy sauce, Worcestershire sauce, vinegar and gravy browning.

6. Serve the toads piping hot with the onion gravy.


The batter can be made up to 8 hours ahead. The onion gravy can be made up to a day in advance.


Once the batter is made, put it into a jug to make it easier to pour out into the pudding tins later.

It’s important to gradually blend the stock into the flour for the onion gravy to get a really smooth paste. It’s trickier to check if the lumps here are flour or onion pieces, so give it a really good mix to make sure no doughy lumps remain.

Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit or call 0844 571 0640; p&p is free on orders over £15.