Marmalade Duff
`Duff' signifies a steamed pudding containing suet, the thought of which can make some people's hearts, or stomachs, sink, while other people's eyes light up at the prospect of a good, hearty pudding. This recipe will please both camps. Soli white breadcrumbs lighten the 'duff mixture and the chunky pieces of bitter marmalade add a welcoming 'bite' and tang. For a final, wicked touch, pour warmed orange juice and whisky over the pudding after turning it out of the basin.
INGREDIENTS:
115 G/4 OZ SELF-RAISING FLOUR
175 G/4 O SOFT WHITE BREADCRUMRS
25 G/1 OZ DEMERARA SUGAR
1 TSP MIXED SPICE
115 G/4 ON SHREDDED SUET
175 G/6 OZ CHUNKY,
DARK MARMALADE
MILK OR ORANGE JUICE
To MIX
TO SERVE:
CUSTARD
DIRECTIONS:
Butter a 1.2 litre/2 pint pudding basin. Fill a large saucepan three-quarters full with boiling water, place over a high heat and return to the boil.
Stir Sur together the flour, breadcrumbs, sugar, mixed spice and suet. Stir in the marmalade and sufficient milk or orange juice to give a soft, dropping consistency. Turn into the basin, cover the top of the basin and steam (see page 58) for 21/2 hours until the top feels springy to the touch.
Turn onto a warmed serving plate and serve with plenty of Custard.
