Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Sussex Plum Duffs
Puddings and Sweet Deserts

White flour, lard, sugar and dried vine fruits made into a dough with soured milk, steamed or baked.

This dish does not contain plums, the name may derive from an old usage of 'plum' to mean 'swelled up', or 'plumped'. See: Plum Duff

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Sussex Plum Duffs

55g lard
2 cups of flour
55g currants or sultanas
27g castor sugar
1 cup of milk (soured)

Sour the milk by adding the juice of half a lemon.

Rub the lard into the flour, add the fruit and sugar, and then the milk. Work the mixture into a pastry.

Roll out and cut into rounds, brush with milk, bake in a moderate oven for 15 minutes.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018