Plum Duff with Hard Sauce
Plum duff, also known as plum pudding, has its origins in medieval England. It is traditionally served on Christmas day and is accompanied with Hard Sauce, called 'Brandy Butter' in England.
Plum Duff (Pudding)
1 cup milk, warmed
1 teaspoon baking soda
1 cup raisins
1 cup suet, chopped
1 cup molasses
3 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar (can be granulated, brown or powdered)
1/2 cup butter
1/4 cup brandy
- For Plum Duff: Mix together milk and baking soda.
- In bowl combine raisins, chopped suet, and molasses; add milk mixture, mixing well. Stir in flour and baking powder. Place in cloth bag or greased decorative mold.
- Steam for 2 1/2 to 3 hours on a rack in large, covered, cooking pot. Add more boiling water as needed during cooking time. Serve with hard sauce.
- For Hard Sauce: Beat (with electric mixer) butter into sugar. Add brandy. If too soft, add a little more sugar. Beat until smooth.
- Hard sauce should have the texture of butter.
Makes 6 to 8 servings.