- 1 c
- flour, sifted
- extra large organic eggs, room temp. and slightly beaten
- 1/4 tsp
- fine sea or fine kosher salt
- 1 c
- organic raw whole milk
- 4 tsp
- raw organic or european butter, melted
Place the flour, beaten eggs, milk and salt in a chilled bowl. Beat with an electric mixture or whisk by hand for about 2 minutes till it has a froth on top of the dough. Chill the dough in the refrig. for 1 hour. (Sometimes I just sip this step and it doesn't seem to matter). Lightly beat the pudding again.
Pour the chilled dough into each muffin hole or pour into the roasting pan that contain the juice of the roasts and the melted butter.
I have also just made this in a cast iron skillet by heating the skillet and melted butter in the oven.
Personally I like it either way.