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Whisk everything together until smooth and leave to rest.
Heat a little oil in 12cm cake tins and carefully divide in the batter.
Bake at 180°C fan for around 30 minutes until risen and golden. Don’t open the oven door!
Arrange cut-side down in a roasting tray, add the remaining ingredients and roast at 180°C fan for around 20 minutes.
Toss the onions with the oil, thyme and seasoning.
Loosely cover with foil and roast alongside the carrots for 20 minutes.
Transfer the onions and juices to a saucepan.
Stir in the flour, gradually add the stock, then add the Worcestershire sauce, balsamic glaze and redcurrant jelly.
Simmer until thickened.
Add the sausages to the carrot tray and return to the oven for around 30 minutes, until cooked through.
Remove the carrots when tender and caramelised.
Boil the potatoes until tender, drain and mash with the milk, cheddar, salt and pepper.
Steam or boil the broccoli until tender.
Fill the giant Yorkshires with cheesy mash, sausages, carrots and broccoli, then pour over plenty of homemade onion gravy.