A popular Belgian teabread, this is stuffed with raisins and enriched with butter and milk. It is rather squat in butter and milk. It is rather squat in shape and can be made using a whole-wheat or a white flour, or a blend of the two. Whiter versions have a soft crumb with the texture and flavor of brioche, while the whole-wheat cramique has a more malted flavor. Bought fresh, cramique is wonderful simply buttered or spread with a preserve. Breads that are two or three days old taste good tosted, buttered and spread with jam, or served with a soft cheese, such as brie or camembert.