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Recipe
 

Poffert: a solid warm dessert from a loaf-tin/pudding basin.

You need:

Cut figs into small pieces (and remove peel of nuts), wash and dry raisins and currants.

Sift the flour and fold egg yolks, milk and ginger liquid. Stir. Add raisins, currants, figs and nuts and stir well. Then add some salt, 2 spoonfuls of melted butter and the stiffly beaten egg whites. Turn into the greased, breaded baking tin/pudding basin (only ¾ of tin), cover with grease proof paper and seal with kitchen foil. Place in a pan with boiling water (the water should just reach the edge of the tin). Steam for about 2 hours, topping up with water if necessary. Take out tin and leave to dry (a few minutes). Turn out on a dish and leave to dry for a few minutes. Serve warm with cinnamon sauce.

On the internet a colleague of mine in the self-study group came across a restaurant which has Poffert on the menu. This is their description of the Poffert:

Poffert is a dish which in the past originated from poverty. During spring people had run out of potatoes and new potatoes were not ready for consumption yet. So they had to find a reasonable, alternative meal such as kidney beans with rhubarb and bacon fat or rice with very big plums and of course the Poffert.

Poffert is not baked in an oven but cooked in a bain-marie. In the past the recipe was very simple: just mix milk, flour, currants, eggs and yeast. This delicious dish was served with hot milk and sugar or syrup.

Sometimes people poured vanilla sauce on top. We have adapted the recipe and ingredients to modern times. The dish, which once was a nice meal, has turned into a very special treat with special ingredients such as self raising flour, currants, raisins, apple, pine apple, vanilla sugar, cinnamon, eggs etc. It is served with creamy butter and demarara sugar.

Just try and see for yourself.
 

Delicious!