Plum duff recipe
Plum Duff recipeThis article was published by: Matthew
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|110 g||self-raising flour|
|110 g||vegetable suet|
|220 g||currants or sultanas|
|110 g||white breadcrumbs|
|110 g||dark brown or Demerara sugar|
|½ tsp||mixed spice|
|½ tsp||ground cinnamon|
|1||grating of fresh nutmeg|
|250 g||plums, stoned and coarsely chopped|
|½ large||cooking apple, peeled, cored and diced|
|1 large||orange, zest and juice|
|4 tbsp||dark rum|
|2 large||eggs, beaten|
InstructionsPlum Duff is often found using raisins or prunes, especially when plums are not in season.
Butter the inside of a 1¾-2 pint, 1-1.2 litre pudding basin.
Mix all the dry ingredients together in a large bowl. Add the plums and apple, orange juice and zest, rum and eggs and mix together thoroughly.
Add the milk slowly whilst stirring and the mixture drops readily from the spoon. Spoon the mixture into the basin.
Fold a large sheet of foil in two and create a double fold in the centre in the shape of a letter ‘Z’. Tie the foil to the top of the basin with string and create a handle with more of the string to allow the basin to be easily lifted in and out of the steamer.
Use a double steamer to cook. Fill the bottom with boiling water and place the basin in the top and replace the lid. Steam for 3 hours, topping up the water with more boiling water when necessary. Check about every half hour to ensure that the steamer has not boiled dry.
Remove the foil when cooked and loosen the pudding with a palette knife run around the inside edge. Turn out onto a warmed serving dish and serve immediately with custard or double cream.
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Plum duff recipe
Recipe type: xarchivex
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