Stuffed Yorkshire Puddings by Bibbety

For the yorkshires, just make a yorkshire pudding batter (I use the "Joy of Cooking" one). Oil or butter some mini muffin tins, heat the tins up until smoking, pour in the batter 3/4 of the way up and bake at the temperature recommended for about 15-20 minutes. (I have a convection oven which helps them rise.)

Then freeze them in freezer bags.

Get some thinly sliced rare roast beef from the deli. Whisk together a little horseradish, some mustard, and sour cream to taste. Cut the roast beef into pieces that you can roll up and which will fit into the puddings.

Re-heat the frozen yorkshires on a parchment lined baking sheet for about 10 minutes max (at 375). Stuff with roast beef, and add a dollop of the horseradish sour cream. Serve.

I've heard you can also put a tiny cube of stilton in them before reheating (if you don't want meat), but I haven't tried that yet.

They go fast.