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    Plum duff

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    Plum duff

    This steamed pud is made with fresh plums. In the old days the fruit would have been dried and the dough (duff) lightened with yeast.

    • Preparation time: 15 minutes
    • Cooking time: 100 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • 120g Butter
    • 400g Plums, stoned and chopped
    • 130g Caster sugar
    • 250g Self-raising flour
    • 1 tsp Mixed spice
    • 2 Eggs
    • 130ml Milk


    1. Grease a 1 litre pudding basin and circle of baking paper with 20g butter. Mix the plums with 30g sugar and pack into the basin.
    2. In a bowl, mix the rest of the butter and sugar, the flour and spice; add the eggs and milk; stir until soft.
    3. Add to the plums; top with the paper and two layers of foil. Steam for 1 hour 40 minutes; keep the water topped up. Turn onto a warm plate to serve.

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