Posted by: Lisa UK 10-28-99 5:04 PM
White Plum Duff
2 cups cooked, well-drained, pitted prunes for pudding
2 cups prune juice for sauce (use 2 1/2 cups water to cook prunes)
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
2 Tablespoons shortening
1 cup milk
Arrange 4 large cooked prunes (spread open) on bottom of greased mold.
Sift together flour, baking powder, salt and sugar. Cut in shortening finely. Mix in milk.
Cover prunes with thin layer of batter, then with layer of prunes.
Repeat, using alternate layers of batter and prunes; cover.
Steam one hour.
Serve hot with prune sauce.
8 to 10 Servings
Prune Sauce:
3 Tablespoons cornstarch
1/3 cup sugar
1/3 cup corn syrup
2 cups cold prune juice
2 Tablespoons lemon juice or mild vinegar
1 Tbsp butter
1/2 tsp nutmeg
Mix all sauce ingredients except butter and nutmeg together.
Cook over low heat until thick, stirring often.
Remove from heat.
Add butter and nutmeg.
Figgy Duff
1 1/2 cups dried bread crumbs
1/3 cup all-purpose flour
3/4 cup raisins, soaked in 3 tablespoons of rum until plump, drained
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 cup dark molasses or dark corn syrup
5 tablespoons melted butter
3 tablespoons dark rum
Maple syrup to taste
1 cup whipped cream
12 strawberries, sliced
In a large mixing bowl combine bread crumbs, flour, soaked raisins, spices, baking powder, molasses, butter, and rum.
Transfer mixture to a plastic bag (but don't close it) and wrap bag in a double thickness of cotton cheesecloth.
Tie bag securely at top.
In a large pot bring 3 quarts of water to a boil and add wrapped pudding.
Cover and simmer over low heat for 1 1/2 hours.
Remove pudding from water and drain.
When cool enough to handle, unwrap pudding and transfer it to a cutting board.
Slice pudding into 6 wedges.
Spoon maple syrup on each serving plate and place a wedge of pudding on syrup.
Spoon a dollop of whipped cream next to pudding and garnish whipped cream with sliced strawberries.
Spotted Dick
Note: this is a traditional English pudding
1 1/4 cups flour
1/2 tsp. salt
1 tsp vanilla essence
2 1/2 cups fresh bread crumbs
2/3 cup shortening
6 tbs. sugar
1 cup raisins
3/4 cup milk
Combine flour, salt, bread crumbs, sugar and currants in bowl.
Cut in shortening.
Make a well in centre and add milk.
Stir together.
Turn out onto a cheesecloth.
Wrap tightly and steam for 2 hours.
Unwrap and serve sliced with custard