Make your Yorkshire puddings according to the recipe shared above in the note box , but using a 12 hole Muffin tin instead of a normal Yorkshire pudding tin. As soon as the puddings are cooked, you can set them to one side until you need to serve them - just reheat them in a hot oven for 1 to 2 minutes.
Fill the puddings whilst they are still warm with the spiced red cabbage and then the cooked ham. The ham is best if it is shredded or "pulled".
Serve with horseradish sauce and mustard.
These puddings can be made and frozen until you need to serve them.