Perfect accompaniment for Sunday dinner

Sunday dinner used to be a big tradition in my family growing up. We'd set the table in the dining room with tablecloth, candles and the nice china, and my mom would whip up a great dinner, complete with dessert. Best table manners were expected, and I apparently was always the first one sent from the table for not behaving. (No surprise there!)

I don't always make a special Sunday dinner for me and Mr A, but lately the turn of the weather from summer towards autumn has given me a hankering for a few hours spent at the stove on a Sunday afternoon. Recently I cooked a roast chicken dinner, and a request from Mr A for yorkshire puddings sent me scouring the internet when I couldn't find my trusty recipe written on a scrap of paper.

Lo and behold, I ended up making yorkies that were far superior to anything I had previously baked! Thank you, BBC. I heart you forever for this, and Saturday Kitchen.

Best Yorkshire Puddings

from BBC Good Food

Ingredients:

40g plain flour

4 eggs

200ml milk

sunflower oil , for pudding tins

Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat up.

Mix flour and eggs until smooth. Gradually add the milk and whisk until all flour is incorporated (no lumps). Season with salt and pepper. Remove the hot pan from the oven. Carefully and evenly pour the batter into the moulds. Put tins back in oven and bake 20-25 mins (don't open oven door) until puffed up and golden brown. Serve immediately with loads of gravy. Can be cooled & frozen for up to 1 month.