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.