Plum Duff Pudding Christmas Recipe
Traditional and easy to make plum duff pudding recipe ideal for a rich Christmas treat
This plum pudding recipe is a really simple recipe for a lighter, rich, tasty Christmas pudding. You prepare it the night before and steam it for 3 hours on a saucepan the next day. It does not suffer from standing so if the pudding course is delayed there's no problem. It is pure baking alchemy. You start with a pale sloppy mixture and you end up with a rich medium to dark brown spicy pudding which is lighter than the traditional Christmas pudding or clootie dumpling. It is also known as plum duff. We would like to thank reader Bill Gallacher of Renfrewshire for kindly sharing this plum duff recipe taken from his ma's old recipe jotter. She used cups as a measurement, which we've included, and have also included our gram measurements.
Ingredients
2 cups or 240g plain flour
1 cup or 200g sugar
1 cup or 200g sultanas
1 cup or 200g raisins
1 teaspoon mixed spice
1 teaspoon ground nutmeg
2 teaspoons baking soda (sodium bicarbonate) in a cup of cold water
1 tablespoon of butter melted in a cup or 240mls of boiling water
How To Make
The night before you intend to cook the pudding, mix all ingredients together.
Use a 7 inch or 17 cm heatproof bowl (Bill recommends using a Pyrex bowl) with a lip which will allow the cover to be tied in. Place a 3inch or 7 cm square of butter greaseproof paper in the bottom of the bowl. This helps with releasing the pudding when cooked.
Place the mixed ingredients into the bowl.
Cover the bowl with greaseproof paper and tie with string. The paper needs to be loose to allow the pudding to expand slightly. Bill puts two folds at right angles in the greaseproof paper. Tie the edge of the greaseproof paper tightly around the lip of the bowl and tie a string loop handle across the top to allow the bowl to be lifted into and out of the cooking pot.
Use a pot large enough to fully contain the bowl with enough space round the edge to top up the water when cooking. Put the bowl into the pot and pour in water about two thirds up the bowl. Leave sufficient room to ensure that the water does not spill into the pudding mix when boiling.
Bring the water to the boil and simmer for 3 or 4 hours. Check periodically and top up with boiling water as necessary.
After 3 to 4 hours use the string handle to lift the bowl out of the pot using a spoon or fork. Remove the greaseproof paper. Run a knife around the edge of the pudding. Place the serving plate on top and invert to allow the pudding to release on to the plate. This should happen easily but if there is a problem try a deeper cut with a knife round the edge of the pudding and or a little shaking.
Serve with custard or cream according to taste.
This plum pudding recipe is a really simple recipe for a lighter, rich, tasty Christmas pudding. You prepare it the night before and steam it for 3 hours on a saucepan the next day. It does not suffer from standing so if the pudding course is delayed there's no problem. It is pure baking alchemy. You start with a pale sloppy mixture and you end up with a rich medium to dark brown spicy pudding which is lighter than the traditional Christmas pudding or clootie dumpling. It is also known as plum duff. We would like to thank reader Bill Gallacher of Renfrewshire for kindly sharing this plum duff recipe taken from his ma's old recipe jotter. She used cups as a measurement, which we've included, and have also included our gram measurements.
Ingredients
2 cups or 240g plain flour
1 cup or 200g sugar
1 cup or 200g sultanas
1 cup or 200g raisins
1 teaspoon mixed spice
1 teaspoon ground nutmeg
2 teaspoons baking soda (sodium bicarbonate) in a cup of cold water
1 tablespoon of butter melted in a cup or 240mls of boiling water
How To Make
The night before you intend to cook the pudding, mix all ingredients together.
Use a 7 inch or 17 cm heatproof bowl (Bill recommends using a Pyrex bowl) with a lip which will allow the cover to be tied in. Place a 3inch or 7 cm square of butter greaseproof paper in the bottom of the bowl. This helps with releasing the pudding when cooked.
Place the mixed ingredients into the bowl.
Cover the bowl with greaseproof paper and tie with string. The paper needs to be loose to allow the pudding to expand slightly. Bill puts two folds at right angles in the greaseproof paper. Tie the edge of the greaseproof paper tightly around the lip of the bowl and tie a string loop handle across the top to allow the bowl to be lifted into and out of the cooking pot.
Use a pot large enough to fully contain the bowl with enough space round the edge to top up the water when cooking. Put the bowl into the pot and pour in water about two thirds up the bowl. Leave sufficient room to ensure that the water does not spill into the pudding mix when boiling.
Bring the water to the boil and simmer for 3 or 4 hours. Check periodically and top up with boiling water as necessary.
After 3 to 4 hours use the string handle to lift the bowl out of the pot using a spoon or fork. Remove the greaseproof paper. Run a knife around the edge of the pudding. Place the serving plate on top and invert to allow the pudding to release on to the plate. This should happen easily but if there is a problem try a deeper cut with a knife round the edge of the pudding and or a little shaking.
Serve with custard or cream according to taste.
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