Click on the image, above to submit to Pinterest.
Plum Duff
Plum Duff is a traditional English recipe for a classic dessert of a suet batter with fruit and fruit juice that's steamed in a pudding basin and served with custard or cream. The full recipe is presented here and I hope you enjoy this classic English version of: Plum Duff.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesMilk RecipesBritish RecipesEnglish Recipes
This is a distant relation to the classic
Spotted Dick pudding where, in common with many traditional recipes, the 'plums' refer to dried fruit, most often currants, sultanas and/or raisins. Though this dish can also be made from prunes and dried wild fruit.
Ingredients:
110g plain flour
1 tsp baking soda
110g shredded suet
220g dried fruit (typically currants and/or sultanas)
110g breadcrumbs
110g dark brown sugar
1/2 tsp mixed spice
1/2 tsp ground
cinnamon
freshly-grated
nutmeg, to taste
250g plums, halved, pitted and chopped
1/2 large cooking apple, peeled, cored and chipped
juice of 1 orange
freshly-grated zest of 1 orange
4 tbsp dark rum
225ml milk
2 eggs
Method:
Combine the flour, baking soda, suet, dried fruit, breadcrumbs, brown sugar, mixed spice, cinnamon and nutmeg in a bowl. Add the chopped plums and apple then mix in the orange juice, orange zest, rum and eggs. Stir well with a fork to combine.
Gradually work in the milk, stirring thoroughly and keep adding more milk until the mixture drops easily from the spoon. Spoon the resultant batter into a well-buttered 1l pudding basin. Cover the top of the pudding with a double-layer of kitchen foil, in which a pleat has been made, to allow for expansion. Tie down securely then place in a steamer basket on top of a pan of boiling water.
Steam for three hours, topping-up the boiling water, as needed, to ensure the pan does not boil dry. When cooked through, remove the foil from the top of the pudding. Loosen the sides of the pudding carefully with a flat-bladed butter knife. Sit a plate on top and turn the pudding out onto this.
Slice into wedges and serve accompanied by custard or double cream.
