Gestoomde Kaneelpudding met Karamelsaus



  • 150 g self-rising flour
  • 2 T sugar
  • 25 g butter
  • 75 ml buttermilk
  • 1 egg, beaten
  • 1 T poppy seeds
  • strawberry jam
  • mascarpone

Preheat oven to 225C. Mix the flour and sugar with a pinch of salt. Rub the butter into the flour with fingertips until crumbly. Add the buttermilk and half the egg (the remaining half is not used). Add the poppy seeds and knead until smooth, adding more flour if dough is too sticky. Flatten dough on floured surface until 2cm thick. Cut out 6 circles. Line a baking tray with baking paper, and place scones on top, brushing with a bit of buttermilk. Bake in the center of the oven 15-20 minutes until lightly browned. Serve warm or cold with jam and mascarpone.

Credits: Aller Hande, my translation.

30-05-2013: Picked this recipe today because it was a holiday (which means (a) all the stores are closed and (b) by midday I’m bored out of my mind dealing with a toddler), and I had all the ingredients for it. Quick and tasty — though I would probably go with 1-1 1/2 T sugar instead of 2 T next time. In my oven at ~220C, they baked in 8 min. (I flattened it out somewhat more than 2cm, I think.)