I was making some Yorkshire puddings the other day to serve with beef stew. I’ve done it a million times, but I do get the recipe out to be sure I get it right.
About 15 minutes in the oven I notice they are not rising at all. So I give it another 5 minutes or so and no change. They are just flat. For some reason, I looked at the recipe again and realized I forgot the eggs!
Yikes. I’ve had mediocre results before when I didn’t have milk, and used non dairy creamer, but never have I had totally flat puddings. I’m sure there is plenty of science explaining the results (that’s why I used to like that Alton Brown show “Good Eats”) .
Pretty incredible.
