Poffert – The Dutch bake

The Dutch bake a delicious small raisin cake that serves four with coffee as a dessert, or simply as a treat in its own right.

The Dutch cut the little cake into slices and spread it with butter, candied sugar, and syrup – indeed a calorie-rich affair.
1 lb (500 g) flour
1 tsp baking powder
2 cups (400 ml) milk
2 eggs
3/4 cup (150 g) raisins and currants
1 packet of vanilla sugar
a pinch of salt

Combine all the ingredients to make a semi-solid batter.
Butter two small tins (7 in or 18 cm in diameter) and fill them with the batter.
Bake in the oven at about 120 C for about 60 minutes.
Allow to cool before slicing and arranging on a plate.

In small bowls, serve butter balls, crushed candied sugar and syrup with the cake.