Preheat oven to 220C/200 fan/gas 7. Add flour and pinch of salt to a large mixing bowl and make a well in the centre

Add the egg and gradually add the milk

Mix and incorporate the milk slowly, it will resemble a thin pancake batter

Once all the milk has been added it will look like this. Add the batter to a measuring jug so it's easy to pour later

Add 1tbsp of olive oil to your roasting dish (DON'T use Pyrex, I'm using it to show how it cooks and looks!), add sausages and coat well. Put in the oven for 15 mins, turning half way

When the 15mins are up, carefully pour in the batter

Bake in the oven for 45 mins on a low shelf

To make the onion gravy, add 1tsp of olive oil to a large frying pan. When hot add your onions. Cook on a low heat for 10/15 mins stirring occasionally

Keep an eye on the oven! If the top gets too dark for your liking feel free to cover the top of the dish with foil

Like so!

After the 10/15 mins you should have golden brown onions. Add 1tsp of brown sugar and a tbsp of flour and cook for 2mins stirring occasionally

Crumble your oxo cubes in a measuring jug and fill with 500ml of boiling water. Stir, stir, stir to dissolve the cubes

Add this in about 5 stages to the onions, stirring well each time

It will look watery once you add all the stock - this is normal, resist the urge to add more flour!

Boil, boil, boil for about 7mins stirring frequently. After the 7mins is up, take a teaspoon and check the consistency and have a taste! Remember it WILL thicken on standing

Add the finished gravy to a measuring jug so it's easy to pour

Done!! A knife inserted in the centre will come out clean, if sticky or runny, put back in for 10-20 mins. Plate up and serve with mash or vegetables and the onion gravy