Plum and ginger duff recipe
"This is of course a traditional Christmas recipe; a steamed pudding in the style of a Christmas pudding. If you have never made a steamed pudding before, it might seem a bit intimidating but it’s really not difficult to make.
You will need string, a size 24 pudding bowl, greaseproof paper and tinfoil. Serve with brandy butter or cream."
Kerstin recommends the use of South African fruit.
Ingredients
- 150 g self-raising flour
- 100 g candied or crystallised ginger
- 100 g sultanas
- 100 g breadcrumbs
- 100 g dark brown sugar
- 100 g suet (or vegetarian suet)
- 1 tsp mixed spice powder
- 0.5 tsp nutmeg
- 6 plums, stones removed, sliced thinly
- 1 apple, cored, grated
- 75 ml dark rum
- 2 eggs
- 225 ml milk
- 5.3 oz self-raising flour
- 3.5 oz candied or crystallised ginger
- 3.5 oz sultanas
- 3.5 oz breadcrumbs
- 3.5 oz dark brown sugar
- 3.5 oz suet (or vegetarian suet)
- 1 tsp mixed spice powder
- 0.5 tsp nutmeg
- 6 plums, stones removed, sliced thinly
- 1 apple, cored, grated
- 2.6 fl oz dark rum
- 2 eggs
- 7.9 fl oz milk
- 5.3 oz self-raising flour
- 3.5 oz candied or crystallised ginger
- 3.5 oz sultanas
- 3.5 oz breadcrumbs
- 3.5 oz dark brown sugar
- 3.5 oz suet (or vegetarian suet)
- 1 tsp mixed spice powder
- 0.5 tsp nutmeg
- 6 plums, stones removed, sliced thinly
- 1 apple, cored, grated
- 0.3 cup dark rum
- 2 eggs
- 1 cup milk
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 240 mins
- Serves: 6
Step-by-step
- Mix the flour, sultanas, breadcrumbs, sugar, suet and spices together then add the South African plums and apple, rum, eggs and milk.
- Thickly butter a size 2 pudding bowl and sprinkle with sugar (this helps it to be lit if you want to set fire to it when serving).
- Butter and sugar a piece of greaseproof paper big enough to cover the top of the pudding bowl. Then pour in the batter. Cover the bowl with the greaseproof paper then a layer of tinfoil. Smooth it down so that it makes a seal.
- Then tie a string around the lip of the pudding bowl, knot it and make a ‘handle’ by looping the string over to the other side of the bowl then tying it again.
- Prepare a pan deep and wide enough for the bowl to sit in with a lid that will fit over the top. Place the pudding bowl in the pan and fill halfway up the bowl with hot water.
- Place on a medium heat and steam the pudding for at least three hours (though you can steam it for up to five hours), checking every so often to make sure the water hasn’t run dry.
- After three hours, remove the bowl from the pan and serve immediately. If you want to keep it for another day, replace the greaseproof lid and you can add more rum to keep it moist. To reheat, steam it for another hour.
By Kerstin Rodgers for South African fruit
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