Jan-In-Den-Zak ( Plum Duff) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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An heirloom recipe for a type of steamed pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. To vary, you may add 1/2 cup of mixed currants, raisins, and candied citron to the batter. Ingredients:
1 cup buckwheat flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup flour, sifted |
1/2 cup buttermilk |
Directions:
1. Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
2. Pour into a cloth sack, filling only half full, to allow for swelling.
3. Tie well and cook in a kettle of boiling water for two hours.
4. Remove from sack, slice and serve with melted butter and sugar (either white or brown).
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