Plum duff recipe

Plum Duff recipe

This article was published by: Matthew

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Ingredients

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
225 ml	milk
2 large	eggs, beaten

Instructions

Plum 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.

Preparation time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a