Bubbat is a traditional Mennonite dish and if you like sweet and savoury combinations, you should try it. It’s a raisin-studded quickbread type of stuffing that is typically served with turkey dinner. There is a varying love of raisins in the Janzen household. My father-in-law encouraged me to add a few extra handfuls – and hubby encouraged me to add none. This version of Bubbat is from my mother-in-law’s aunt Annie and it’s a family favourite. You can steam it alongside the turkey in a brown paper bag – or if you’re the vegetarian variety like myself – you can bake it in a pan. Serve it sliced, doused in gravy or butter. It’s also good with leftovers. -bvox
- 1 cup flour
- 1 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup cream
- 1/4 cup milk + a little more
- 2-3 cups raisins
Sift dry ingredients together, then add the raisins, cream and milk. Mix until blended. The dough should be wet. You have two options to bake it:
- Spray a small brown paper bag with cooking spray. Spoon the mixture into the bag and fold the bag a few times until closed. Place the bag into the turkey pan alongside the turkey for the last two hours of roasting the turkey. Cooking it this way produces a moist, steamed version.
- Grease a loaf pan and add the mixture to it, smoothing it out. Bake in the oven at 375 F for 25-30 minutes or until golden and the toothpick comes out clean.