Breads of Europe | Poffert (boiled fruit cake)

Toasted poffert with butter
BELGIUM NETHERLANDS

This is a boiled cake made in a turban-shaped container specifically designed for the purpose, and if it is not cooked this way it isn’t a poffert!
However, other containers such as the gugelhupf pan will do the same job.
After that the only problem is deciding how many currants and raisins to put in the batter.

  • 500 g white wheat pastry flour, t450
  • 400 ml milk
  • 3 eggs
  • 1 apple, peeled, cored, chopped
  • 150 g raisins
  • 50 g candied peel
  • 50 g currants
  • 45 g vanilla sugar
  • 25 g cinnamon, ground
  • 1 tsp baking powder
  • Salt, pinch
  • Breadcrumbs, fine
  • Olive oil

In a large bowl sieve flour and baking powder. Stir in the eggs followed by the milk. Add the apple pieces, candied fruit, currants and raisins. Blend with a wooden spoon. Finally add the cinnamon, salt and sugar. The batter should be smooth and thick.
Grease the tin with oil, coat with breadcrumbs and pour in the batter.
Cook in a pan of boiled water brought down to a low rolling boil for three hours.

Version 2

It is possible to make poffert-type cakes in small tins, baked in the oven using a yeast batter.

  • 400 g white wheat pastry flour, t450
  • 400 ml milk
  • 300 g currants
  • 2 eggs
  • 20 g yeast
  • Butter
  • Salt, pinch

Dissolve the yeast in 100 ml of lukewarm milk and a tablespoon of flour. When it has risen into a dome pour the mixture into a large bowl. Sieve the remaining flour with a bit of salt into the bowl. Add remaining milk, the eggs and currants.
Leave to rise for 45 minutes.
Grease small tins and two-thirds fill with the thick batter.
Bake for 30 minutes at 160°C in the oven.

Version 3

The addition of cheese, a reduction of the flour and fruit turns the mixture into a pancake batter.

  • 400 ml milk
  • 300 g white wheat pastry flour, t450
  • 150 g raisins, soaked
  • 100 g cheese, mature / Gouda, grated
  • 1 egg
  • 15 g yeast
  • Salt, pinch
  • Pepper, pinch

Dissolve the yeast in 100 ml of lukewarm milk.
Sieve the flour with a bit of salt into the bowl. Add remaining milk, the egg and raisins. Whisk into a batter.
Leave to rise for an hour.
Stir cheese and pepper into batter.
Heat a frying pan, melt some butter. Pour one tablespoon of mixture at a time into the pan. Do not let the poffertjes touch. Turn each one after three minutes. They should be golden with a hint of brown around the edges.