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
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Sussex Plum Duffs
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.
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