Instructions: * Note: One-half cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce. (

Makes about 2/3 cup sauce)

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 degrees for 30 minutes. Reduce temperature to 350 degrees, and bake 30 minutes. Increase temperature to 450 degrees 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 degrees for 2 minutes or until thoroughly heated.

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

Bake at 450 degrees 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.

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

This recipe yields 64 puddings.

Comments: Every year, Terri Kurlan holds a Christmas party for about 100 folks. "I always try to come up with something different," she says. "These are great because you can make them ahead. I made 500 of them last year, and within an hour they were all gone!"

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