Plum and ginger duff recipe

• 150 g (5.3oz) self-raising flour
• 100 g (3.5oz) candied or crystallised ginger
• 100 g (3.5oz) sultanas
• 100 g (3.5oz) breadcrumbs
• 100 g (3.5oz) dark brown sugar
• 100 g (3.5oz) suet (or vegetarian suet)
• 1 tsp mixed spice powder
• 0.5 tsp nutmeg
• 6 plums, stones removed, sliced thinly
• 1 apple, cored, grated
• 75 ml (2.6fl oz) dark rum
• 2 eggs
• 225 ml (7.9fl oz) milk

1. Mix the flour, sultanas, breadcrumbs, sugar, suet and spices together then add the South African plums and apple, rum, eggs and milk.
2. Thickly butter a size 2 pudding bowl and sprinkle with sugar (this helps it to be lit if you want to set fire to it when serving).
3. Butter and sugar a piece of greaseproof paper big enough to cover the top of the pudding bowl.
4. Then pour in the batter.
5. Cover the bowl with the greaseproof paper then a layer of tinfoil.
6. Smooth it down so that it makes a seal.
7. Then tie a string around the lip of the pudding bowl, knot it and make a handle by looping the string over to the other side of the bowl then tying it again.
8. Prepare a pan deep and wide enough for the bowl to sit in with a lid that will fit over the top.
9. Place the pudding bowl in the pan and fill halfway up the bowl with hot water.
10. Place on a medium heat and steam the pudding for at least three hours (though you can steam it for up to five hours), checking every so often to make sure the water hasnt run dry.
11. After three hours, remove the bowl from the pan and serve immediately.
12. If you want to keep it for another day, replace the greaseproof lid and you can add more rum to keep it moist.
13. To reheat, steam it for another hour.

flour, candied, sultanas, breadcrumbs, brown sugar, suet, mixed spice powder, nutmeg, apple, dark rum, eggs, milk

Taken from www.lovefood.com/guide/recipes/46390/plum-and-ginger-duff-recipe (may not work)