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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe comes from Jillian Hanlon Ingredients:
2 cups flour |
1 cup white breadcrumb, pressed down firmly |
1 cup brown sugar |
1 teaspoon mixed spice, heaping |
1 1/2 cups sultanas and currants |
2 tablespoons golden syrup |
125 g melted butter |
1 teaspoon baking soda |
1/2 cup milk, to mix |
2 teaspoons baking powder |
essence of 1 lemons or the rind of a lemon, grated |
Directions:
1. Mix all dry ingredients except baking soda and make a well in the middle.
2. Add golden syrup and melted butter.
3. Dissolve baking soda in milk, add lemon rind or essence and mix together.
4. Scald a pudding cloth and flour generously.
5. To do this you will need a piece of calico or a cotton tea towel at least 65cm in diameter.
6. Scald the cloth in boiling water then wring out and lay cloth out on a flat surface.
7. Sprinkle both sides lightly with flour.
8. Place the cloth over a large bowl and push it into the bowl from the center to form a lining.
9. Or you can use a greased pudding basin.
10. Add mixture, then tie up the cloth but not too tightly.
11. Have a pot of water boiling and place a plate, such as a saucer, upended in the bottom to keep the pudding off the base of the pot and add the pudding.
12. Boil for 3 hours.
13. The flour on the cloth should give pudding a lovely thick skin.
14. This plum duff is delicious with custard or cream.
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