Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out flour, and milk, caramelized onions, sour cream, and horseradish.

In a medium bowl, whisk together the milk and egg. Add in a good pinch of salt, and whisk quickly while you add in the flour. Let the batter rest in the fridge for at least 20 minutes.

Mix together the sour cream and horseradish, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste.

Preheat the oven to 425°F.

Place ½ teaspoon of grapeseed oil in each muffin cup and preheat the tin in the oven for 8 – 10 minutes, until oil is almost smoking hot.

Carefully remove the muffin tin from the oven, and fill each cup up about halfway with the batter.

Bake the yorkshire puddings for 8 – 10 minutes until puffy and golden brown.

While the yorkies are still warm, prepare the rest of the ingredients to go into them.

Take a slice of roast beef and roll it up into a rosette, and stuff it into the yorkie. Top with a bit of caramelized onions and horseradish cream.

If desired, pop into the oven to heat for 3 – 4 more minutes, or serve immediately.