Perfect Plum Duff Pudding
Ingredients and Method
- 110g Self-raising Flour
- 110g Shredded Suet
- 110g Currants
- 110g Sultanas
- 110g Bread Crumbs
- 110g Dark Brown Sugar
- 1/2 tsp Mixed Spice
- 1/2 tsp Ground Cinnamon
- Nutmeg, freshly grated
- 250g Plums, stone-less and chopped
- 1/2 Medium Bramley Apple, peeled, cored and chopped
- 1 Orange, juice and zest#
- 4 tbsp Dark Rum
- 225ml Milk
- 2 Large Eggs
- Butter the inside of the pudding basin. Mix the flour, suet, currants, sultanas, bread crumbs, mixed spice, nutmeg and sugar in a bowl.
- Add the chopped plums, apple, orange juice and zest, rum and eggs and mix together well.
- Add the milk gradually and stir well. Keep adding milk until the mixture drops easily from the spoon when lifted from the bowl. Then spoon the mixture into the buttered pudding basin.
- Create a lid to cover the basin (see how to steam a perfect pudding) using foil and greaseproof paper, forming a pleat in both the paper and the foil. Tie in place and create a handle, before placing the pudding basin in a steamer or lidded pan.
- Ensure that the water level inside the pan reaches half way up the basin. Steam for 3 hours. Remember to check the steamer after 30 minutes to ensure that it doesn't boil dry, ensuring that the water level is always above one quarter of the way up the basin.
- Once steamed, lift out the pudding and remove the foil and paper. Always use oven gloves when handling a hot pudding basin.
- Loosen the pudding all round using a palette knife then remove the pudding onto a plate (the best technique is to place a large plate on top of the pudding and invert it, shaking it gently).
- Enjoy with custard or double cream.