Submitted by Rose-Marie Wessling
Grandma’s Plum Duff
Serving: 12
Ingredients
- 5 cups plain flour
- 1kg mixed fruit
- 250g chopped dates
- 250g glaced cherries
- 500g walnuts
- 500g butter
- 3 cups brown sugar
- 10 eggs
- 1 cup rum
- 20g mixed spice
Instructions
- Place fruit & nuts in bowl pour rum over to soak.
- Cream butter & sugar then beat in a couple of eggs at a time.
- Fold flour and spice into mixture then add fruit & nuts.
- Boil a metre square bleached calico then spread out on bench and sprinkle with flour.
- Empty pudding mixture into centre then tie cloth securely allowing some room for rising.
- Pour boiling water into slow cooker.
- *If your slow cooker bowl is ceramic it is wise to warm up the bowl with some warm water first and then tip it out before adding the pudding/boiling water as pouring boiling water into a cold ceramic bowl can potentially cause it to crack*
- Cook for 2 hrs high & 2 hrs low
- Drain water off when cooked and let it cool in the cooker.
- Serve with hot custard.
Tried this recipe?Scroll Down To Share What You Think
what length is a metre square of calico?
1 metre square is 1m x 1m
So the length is 1m
How much water do you put in the slow cooker/ crock pot please?
I’ve asked this of the lady who’s recipe this is and I’m waiting to hear back then I’ll let you know 🙂
Doesn’t say how much boiling water
I asked for you .. just waiting to hear back 🙂
Enough water to half cover the Plum Dufg
Heckuva good job. I sure apartcipee it.
Slow Cooker! Why didn’t I think of that. I have been making plum duff for years using my dear mother’s recipe. It’s a bit different but I am using methods from the 1920’s and use a gas burner and a big boiler. Mum used to use the wood copper!! Next one I will try the slow cooker, thanks.
If you soak the dried fruits (raisins, currents, sultanas or golden raisins and homemade candied peel) in the rum in a tight sealed jar, for example a le parfait spring loaded rubber sealed jar, about a month before you are ready to cook the pudding, the fruit is beautifully plump and the moisture in the cake is even better.
My Nannie remembers her mum soaking breadcrumbs in cold tea for a plum duff, has anyone heard of this know this recipe. We’re from Belfast and have been looking for years
Rachel June 20th 2020. I make a fruit teabread which is quite similar and the night before I soak all the fruit in cold tea. You don’t taste the tea but makes the fruit really plump.
plum duff without a mention of a single plum. this is a mixed fruit steamed pudding not plum duff
My pudding is badly burnt and the muslin is burnt to it but thr middle is raw, any ideas.
It sounds like it’s cooked too hot in your cooker Christine? It might be better to do all low in yours rather than high/low combo as Rose-Marie has suggested she does?
My gran used to ad soaked breadcrumbs and didn’t use mixed peel or nuts just sultanas currants and raisins