Recipe provided by Eltje Doddema.


  • 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)


  • 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

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