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Bake your own Yorkshire puddings in a muffin tin and top each one with slices of perfectly roasted prime rib and a drizzle of horseradish sauce.  These elegant and creative puddings are sure to delight your guests!

Recipe by Southern Living December 2001


Recipe Summary test

Makes 64 puddings


Ingredient Checklist


Instructions Checklist
  • Stir together eggs, flour, and milk; cover and chill batter 8 hours.

  • Sprinkle roast with salt and pepper. Place roast on a foil-lined rack in a roasting pan.

  • Bake at 500° for 30 minutes. Reduce temperature to 350°, and bake 30 minutes. Increase temperature to 450°; bake 35 more minutes or to desired degree of doneness. Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.

  • Spoon drippings into miniature muffin pan cups, filling one-fourth full.

  • Bake at 450° for 2 minutes or until thoroughly heated.

  • Stir chilled batter; spoon into miniature muffin pans, filling half full.

  • Bake at 450° for 9 minutes or until puffy and golden. Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish. Garnish, if desired. Serve warm.

  • *1/2 cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce.

  • Note: Freeze Yorkshire Puddings, if desired. Let thaw at room temperature 30 minutes; reheat at 400° for 5 to 7 minutes. Assemble as directed.