These light as air puddings are a two-bite roast beef dinner.

Ingredients
Yorkshire Puddings
6 eggs
2 cups milk
2 cups flour
1 tsp salt
1 tsp sugar
1 tsp pepper
Crème Fraîche
1 cup sour cream
3 tsp white horseradish
1 tsp Worcestershire sauce
2 tsp lemon juice
pinch of salt
Assembly
48 oz cooked prime rib, shaved

Method
Yorkshire Puddings
1. Preheat oven to 325ºF. Mix all ingredients together.
2. Fill mini muffin tins 1/2 full of oil and heat in the oven until hot.
3. Pour in Yorkshire batter to fill tins. Bake for 25-30 minutes.
Crème Fraîche
1. Mix all ingredients until combined.
Assembly
1. Place 1 1/2 – 2 oz prime rib in each pudding and top with a dollop of horseradish crème fraîche.

Yield 2 dozen mini yorkshire puddings