Yorkshire puddings with wild garlic

Just a quick idea, as it's Sunday and you might be making your yorkies later for the roast.
Mix your normal yorkshire pudding batter mix.*
Rinse a handful of wild garlic (ramson) leaves under the tap and squeeze the water out.  Finely chop and add them to the batter.

 Cook as normal.  Yum!
This was an experiment as I wasn't at all sure whether the garlic would burn during the cooking process or whether the flavour would work but it was a success.  As I love garlic and don't have meat for my roasts I'd put these with anything but I'd imagine them working well with a chicken roast, and maybe lamb.

*My regular go to batter mix is 4oz plain flour, 0.5 pint milk and one egg.  There's been a lot in the media over the last year suggesting that actually these quantities should all be the same. IE by volume - crack the egg into a measuring jug and add the same amount of milk and flour (not sure how you do the flour?).  Yorkshire chef Brian Turner advocates the addition of a little vinegar for a good rise; and in fact explains the 'measure the same method' by using a cup.  (Video here.)  Pretty much all the recipes (including my own) recommend a resting period for the batter mix before cooking. Although not Queen Delia!  In fact there's a whole lot of discussion and arguing on the 'perfect' Yorkshire pudding.  See here for a little more info.
Anyway, I like to mix mine up a little by adding herbs to the batter, or try a little hard full-flavoured cheese, or wholegrain mustard.  I guess horseradish could work for accompanying a beef roast - try it and let me know!