Family traditional from my mother's side her dad was a baker and this bread was favourite
ketelkoek (cauldron cake)
salt 10 gr. = 1 lead
1pak zelfr.bakmeel 125gr.. p.persoon SELF-RAISING FLOUR
krenten & rozijnen RAISINS AND CURRANTS
wetter en molke WATER&MILK
2 aeijen EGGS
it moat weak dei weze, tusken bolle en bisleek IT HAS TO BE LAME\WEAK, BETWEEN BREAD AND MIXED
oven op stand 7=230/240 c
+\- 30 a 40 min. yn 'e oven
lekker ite mei sjerp en spekjes! DILICIOUS EAT WITH SUGARSYRUP AND LARDONS(BACON)!
ketel mei buter yn smarre SMEAR IN THE CAULDRON WITH BUTTER
krenten en rtozijnen yn wetter RAISINS AND CURRANTS IN WATER
oven oan dwaen roster yn e midden PUT ON THE OVEN GRILLING IN THE MIDDLE
puntsje salt yn beslagkom POINT OF SALT IN A MIXING BOWL
375gr. zelfr.bakmoal yn besleegkom SELF-RAISING FLOUR IN MIXING BOWL
bietsje blom yn e tulban, krinten en reszinn'en ut it wetter(zonder de stokjesenz) LITTLEBIT FLOUR IN THE CAULDRON, RAISINS AND CURRANDS IN THE CAULDRON (CLEAN)
goatsje molke en wetter, roeren nog wat melk, en water erbij, POUR LITTLE MILK AND WATER, STIR MORE A LITTLE MILK
de eieren erin dan omroeren (better eerst te stiif¿ dan te slop) AND WATER. DO THE EGGS IN THE MIXINGBOWL AND STIR
wer een bietsje wetter en molke als it nog te stijf is oan't it gledder wurd. BETTER FIRST TO TIGHT THAN LOSE. AGAIN LITTLE MILK &
(krinten & reszinn'en er dan by? het geheel is net wat stijffer als beslag vor pannekoeken) WATER TILL IT GETS SMOOTHER. PUT IN THE RAISINS AND
dan in e oven dwaen 30min. a 35min. CURRANTS, THE "ALL" IS A LITTLE MORE SOLID AS MIX FOR
dan kijken prikken of het klaar is (niet te bleek) anders net even hoger PANCAKES. DO IT IN THE OVEN 30MINUTES A 35MINUTES.
THEN LOOK AND PRICK IF IT IS READY ( NOT TOO BLUSH)
4p = 1pak IF THEN JUST A LITTLE HIGHER
4PERSONS=1PACK