Toad in the hole

Preheat the oven to 180C/gas 4.

Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.

Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.

Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.

In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.

Turn the oven up to 220C/gas 7.

Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.

Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.

Remove from the oven and serve with gravy.