Poffert

Recipe provided by Eltje Doddema.

Ingredients:

• 375 gram (US-13.2 oz) self raising flour
• 1 or 2 eggs
• 4 deciliter (1.7 cups) cold milk
• 1/2 T salt
• 100 gram (3.5 oz) currants
• 100 gram raisins (3.5 oz) (no stones)

Directions:

• Put the flour in a bowl, break the eggs and add them to the flour.
• Also add the salt and some of the milk, and stir.
• Make sure you get a nice smooth dough without lumps.
• Then add the rest of the milk, the washed currants and raisins, and stir it.
• Put the dough in a mold for raisin cake, (butter the mold first) and put it in the oven.
• Bake it for about 1 hour on 175C or 350F.
• You can eat it when warm or cold with butter and brown sugar.
• Instead of the currants you can use 100 gram (3.5 oz) bacon and 100 gram (3.5 oz) smoked sausage.

Portions: 6 to 8