Plum Duff

$80.00$110.00

Available on back-order

Traditional plum duff – boiled in a calico cloth. A time-honored way of making a Christmas Pudding.

MADE TO ORDER.

PLEASE ORDER BY EARLY-NOVEMBER FOR DECEMBER DELIVERY.

 

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Description

Boiled Christmas Pudding – Plum Duff

To re-heat:

Remove pudding from refrigerator 12 hours before it is to be reheated.

Prepare for re-heating 3 hours before it is to be served.

Have large boiler ¾ full of boiling water, gently lower pudding into boiling water.

Boil 1.5hrs (1hr for smaller puddings.)

Suspend pudding for 10 minutes, tuck ends of cloth away from top of pudding.

Have serving plate and scissors ready.

Place pudding on bench near to plate.

Cut string quickly.

Gently ease cloth away from pudding until about ¼ pudding is uncovered.

Using a towel to protect hands carefully invert pudding onto plate.

Slowly and gently pull cloth away.

Leave pudding 20 minutes before cutting.

The longer the pudding stands the darker the skin will become.

To flame the pudding:

The pudding needs to be warm.

Gently warm about 2-tab brandy.

Carefully pour over pudding and light straightaway.

Do not carry flaming pudding

Ingredients: Dried fruit, (sultanas, raisins, currants, mixed peel (202,223,330,500,509,339)) brown sugar, butter, free range eggs, mixed spice (coriander, cinnamon, pimento, ginger, cassia, nutmeg, cloves),white bread crumbs(wheat flour, yeast, canola oil, white vinegar, salt cultured wheat, soy flour, wheat fibre), fresh lemon zest & juice, brandy

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