Gourmet Toad in the Hole with Herbed Batter

Prepare the Batter:

1. 1Sift the flour into a large bowl. Make a well in the centre and crack in the eggs.
2. 2Whisk the eggs into the flour, gradually incorporating more flour from the sides. It will form a thick paste.
3. 3Slowly whisk in the milk and water until you have a smooth, thick batter, the consistency of double cream. Stir in the chopped rosemary, thyme, salt, and pepper.
4. 4Cover the bowl and leave the batter to rest at room temperature for at least 30 minutes, or up to 2 hours.

Make the Red Onion Gravy:

1. 1Heat the vegetable oil in a saucepan over medium heat. Add the sliced red onions and cook gently for 15-20 minutes until softened and lightly caramelised.
2. 2Pour in the hot beef stock, add the Worcestershire sauce and sugar (if using). Bring to a simmer.
3. 3Stir in the cornflour slurry and cook for a few minutes until the gravy thickens. Season to taste. Keep warm.

Cook the Toad in the Hole:

1. 1Preheat your oven to 220°C (200°C fan/Gas Mark 7).
2. 2Pour the vegetable oil or beef dripping into a sturdy, ovenproof roasting tin or a 4-hole cast iron skillet.
3. 3Place the tin in the preheated oven for about 10-15 minutes until the fat is smoking hot. This is crucial for a good rise.
4. 4Carefully remove the hot tin from the oven. Add the Cumberland sausages, arrange them evenly.
5. 5Give the batter a final quick whisk and pour it evenly over and around the sausages.
6. 6Immediately return the tin to the hot oven and bake for 30-35 minutes, or until the batter is well risen, golden brown, and crisp. Do not open the oven door during the first 20 minutes.