Toad in the Hole with Onion Gravy

Step 1: Whisk the eggs in a bowl, then whisk in the flour until the batter is lump-free. Whisk in the water, milk, mayonnaise, salt, and pepper. Refrigerate the batter until needed.

Step 2: Preheat the oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33 cm (9 x 13-inch) metal pan. Heat the pan in the oven for 15 minutes, until the drippings have melted and are very hot.

Step 3: Heat the 2 tsp (10 g) of drippings in a pan over medium-high heat. Brown the sausages all over, leaving one side lightly browned so it can brown further in the oven. Keep the insides raw. Transfer the sausages to a plate.

Step 4: Remove the batter from the fridge and whisk it. Working quickly, take the hot pan out of the oven. Arrange the sausages in the pan with their lightly browned sides facing up, keeping them clear of the pan walls. Pour the batter around the sausages.

Step 5: Bake on the top shelf for 25 minutes, until the sides have puffed up and turned golden brown, with crisp edges.

Step 6: Serve immediately with onion gravy. The pudding will deflate somewhat as it stands.

Step 7: Add the beef drippings to the pan used to brown the sausages and melt over high heat. Add the onions and cook, stirring constantly, until nicely browned, about 5 minutes. Add the garlic and stir for 30 seconds. Add the flour and stir for 1 minute, mixing it well through the onions to help keep the gravy lump-free.

Step 8: Slowly pour in the beef stock, stirring as you go. Add the Worcestershire sauce, salt, and pepper.

Step 9: Bring the gravy to a simmer, stirring, and cook for 2 minutes, until thickened. Keep warm until ready to serve.