Plum Duff

Ingredients

• suet
• bread-crumbs
• flour
• a few currants
• some raisins
• moist sugar
• some allspice
• a little grated lemon-peel
• a little milk

Method

1. 1

   Mix all ingredients well, tie in a cloth, and boil.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 42. The excerpt below is the record exactly as published.

Plum Duff Chop the suet fine, and mix with it bread- crumbs and flour and a few currants, some raisins, moist sugar and some allspice and a K 138 PLAIN COOKING little grated lemon-peel. Stir all well together, and mix with a little milk ; tie in a cloth, and well boil. 279. Bread and Butter Pudding Cut the bread into thin shoes, butter them, and place in a pie-dish. Add a little marma- lade or jam. Mix one or two eggs with milk and a little vanilla or lemon flavouring and sugar. Pour this on the bread and butter, etc. Then add another layer of bread and butter, placing on it a few sultanas or currants, a little grated nutmeg, and some small pieces of butter, and then bake gently. This is also very nice cold, and should turn out easily if the dish be buttered before the first layer is put in. 280. Harvest Pudding This is a very useful and economical pudding, and seasonable any time. It consists of half a pound of flour, and the same quantity of finely- chopped suet, three quarters of an ounce of ground ginger, three tablespoonsful of treacle, half a teaspoonful of carbonate of soda, and half a teacup of oatmeal. Mix all well together with a teacup of milk, and boil from three to four hours. PLAIN COOKING 139 281. Berkshire Pudding Make a batter, and introduce to it a little rhubarb, cut fine, and some green gooseberries, also a small quantity of raspberry jam and sugar. Beat all well together, then put in a well-greased tin, and bake. If it would be preferable, a little finely-chopped suet may be added, and found to be a great improvement. 282. Suffolk Dumplings Suffolk dumplings are simply flour and water, and a little salt mixed lightly together, rolled into balls, and dropped into boiling water, and boiled for twenty minutes. 283. Baked Treacle Pudding Make a good dripping or lard crust, and place a layer in a well-greased tin, to which add some golden syrup. Fill the tin with alternate layers of crust and syrup, then cover with crust, and bake slowly. A little powdered ginger may be added. 284. Boiled Treacle Pudding Well grease a mould or pudding-basin, and fine it with a good suet crust. Pour in a little golden syrup, and then place another layer of 140 PLAIN COOKING crust, pouring on some more syrup, and so on until the basin is quite full. Wrap over with the crust, and tie down with a pudding-cloth ; put into boiling water, and boil fast for four or five hours. 285. Fig Pudding Chop finely six ounces of figs and a quarter of a pound of suet, and add a quarter of a pound of bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.