I have successfully made Yorkshire Pudding for many years, but this year the family want a Roast Beef and Yorkshire Pudding Christmas Dinner. There will be 12 of us altogether and I only have one oven - it's a European one and not very big. I can manage a 4-5lb roast of beef ok, but don't want it to rest the 45 minutes the puddings will take. Has anyone made these in muffin pans (similar to popovers) and then frozen and reheated them? If so, I would really like to know if there is anything I should do in the freezing and reheating process. I found a recipe that said frozen Yorkshire puddings can be reheated from frozen in 15-20 minutes. But there was no review of the recipe. Thanks all, and Merry Christmas. Daisy Carthage demands an explanation for this insolence!