Plum duff with foamy sauce*

1 recipe

Ingredients

Quantity Ingredient
½ cup Brown sugar
¼ cup Melted butter
1 Egg, well beaten
1 cup Prunes, pitted, unsweetened
½ cup Pastry flour, sifted
½ cup Sugar
½ cup Butter
2 teaspoons Water
¼ teaspoon Soda
¼ teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Milk
1 Egg, beaten
½ teaspoon Vanilla

Directions

FOAMY SAUCE

Add sugar to melted butter, cool slightly and stir in the egg. cut prunes into small pieces. Mash and measure. Mix and sift dry ingredients. Add fruit pulp to first mixture, sift in dry ingredients, and add the milk. Bake in well-greased muffin tins filled ⅔ full in a moderate oven (350 degrees) about 25 minutes.

Serve warm with foamy sauce

FOAMY SAUCE: Stir the sugar, butter, and water together in a saucepan over low heat until well blended. Keep warm. Just before serving, sitr in the beaten egg and vanilla. To serve with plum pudding, add ¼ cup brandy or ½ cup rum.

*Note: The original Plum Duff (i.e. plum dough), named by seamen. was a stoff flour pudding with rasins or currants, boiled in a bag. This one has a lighter flavor and will be welcomed by landlubbers too.

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