Urker Dikkoek
250g raisins
300ml lukewarm milk
4 free range organic eggs
500g self-raising flour
a pinch salt
1 sachet vanilla-sugar
150g bacon (in slices)
Custard Sauce
60g custard powder
750ml milk
50g butter
maple syrup, to taste
After a short break we are back in the province today. Today we are in Flevoland, to be precise in Urk and we are making Urker Dikkoek. An old-fashioned regional dish with raisins and fat bacon - we use lean and a 22cm baking tin - served with a delicious sweet custard sauce. We are looking forward to the result!
How to make Urker Dikkoek
Start by soaking the raisins
Soak the raisins for 15 mins in tepid water.
Meanwhile weigh and measure the ingredients.
Place all except for the bacon in a large bowl.
Mix it together into a smooth, thick batter.
Pat the raisins until dry.
Add the raisins to the batter.
Divide then well into the batter.
Preheat the oven to 150°C
Grease the baking tin with butter and press bacon all around.
Spoon the batter into the tin and place it in the oven.
Bake the Dikkoek in 90 minutes golden en cooked.
First allow the bake to cool in the mold.
Allow to cool completely on a wire rack.
Transfer the Dikkoek to a serving dish.
This is how the Dikkoek should finally look.
How to make custard sauce
Keep a splash of cold milk aside
Bring the milk to the boil in a saucepan.
Stir a thin paste from custard and cold milk.
Add the paste to the almost boiling milk.
Keep stirring until it thickens then add the butter.
Stir the butter into the sauce and then the syrup.
Let the custard sauce cool and serve it with the Dikkoek.
Enjoy! Tomorrow we are in Zeeland!