Boffert (Dutch steamed fruit cake)
Recipe · Baking
Ingredients
- 100 grams raisins
- 100 grams currants
- 75 grams unsalted hazelnuts
- 500 grams self-raising flour
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 100 grams butter or margarine
- 100 grams SteviJa Kristal®
- 400 ml milk
- 1 egg
- 2 tablespoons breadcrumbs
- 2 tablespoons vinegar
- Greased boffert mould (2.5 litres)
Preparation
Rinse the raisins and currants with water in a sieve and finely chop the nuts.
In a mixing bowl, mix the flour, salt, lemon juice, butter, Kristal, milk and the egg into a smooth batter. Add the raisins, currants and nuts to the batter.
Put the breadcrumbs in the mould and close the mould. Shake the breadcrumbs around the mould so that they stick to its sides. Open the mould and shake out the loose breadcrumbs.
Pour the batter into the mould so that it is two-thirds full. Place the mould in a large pan of cold water to which the vinegar has been added. Make sure the mould does not float. Bring the water to the boil and let the boffert simmer gently for about 2.5 to 3 hours. Top up the water regularly so that the pan does not boil dry.
Carefully take the boffert mould out of the hot water and remove the lid from the mould. Place a plate upside down on the mould and turn the mould over.
Tip
Eat the boffert warm (reheat in the microwave if necessary) with a little butter.
Delicious for breakfast or brunch, but also good with coffee or tea.