Plum Duff


 Plum Duff is a variant of the traditional Christmas Pudding

Plum Duff
Serves: 6


  • 110g Self raising flour
  • 110g shredded suet
  • 220g dried fruit (currants or sultanas)
  • 110g Bread crumbs
  • 110g Dark brown sugar
  • 1/2 Teaspoon mixed spice
  • 1/2 Teaspoon ground cinnamon
  • Little freshly grated nutmeg
  • 250g plums, stones removed and chopped.
  • 1/2 large apple, peeled, cored and chopped.
  • Juice & zest of 1 orange
  • 4 Tablespoons of dark rum
  • 225ml Milk
  • 2 Eggs






Butter the inside of a 1 litre pudding basin with butter and set aside. Mix the dry ingredients together in a large bowl. Add the chopped plums and apple, orange juice and zest, rum and eggs and mix together well. Begin adding the milk gradually and stir well. Keep adding milk until the mixture drops easily from the spoon when lifted from the bowl. Spoon the mixture into the buttered pudding basin.

Take a double sheet of foil and form a pleat across the middle. Cover the top of the pudding and tie well in place with kitchen string. Form a handle with string to make it easy to lift the pudding out of the steamer when cooked.

Partly fill a large pan with boiling water and place a steamer on top. Bring the water back to the boil and place the pudding in the steamer, cover and steam for three hours. Check the water every thirty minutes to make sure it doesn't boil dry.

When serving, remove the foil from the pudding and loosen the pudding carefully from the edges of the basin.


Ready Prepared
Crème fraîche.
Ice Cream.
Listed in the Sweet Sauce section of the website.

White Sauce.
White Sauce with Brandy.