I make Yorkshire Puddings every Sunday, but I can’t say I ever get too adventurous with them, by which I mean I never do any deliberate experimentation. Any deviation from my standard recipe only comes by accident, but one such deviation has since become standard; one time when I fudged the ratio of milk to water a bit, I think by entirely forgetting the water, it was actually liked a bit better, so the ratio of water to milk has since been shifted.

Back when my siblings went to university, though, we didn’t shift the quantities we made any, leaving some left over to be eaten as a snack later in the night, or in my brother’s case, as breakfast. Said leftover puddings were not eaten with gravy, as the main course puddings; my desert puddings were eaten with some maple syrup, whilst I think my brother made some kind of marmite sandwich out of them to have as breakfast.