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 White flour, lard, sugar and dried vine fruits made into a dough with soured milk, steamed or baked. This dish does not contain plums, the name may derive from an old usage of 'plum' to mean 'swelled up', or 'plumped'. See: Plum Duff  The original source of this receipt isn't known. Can you help? [email protected]Sussex Plum Duffs 55g lard 2 cups of flour 55g currants or sultanas 27g castor sugar 1 cup of milk (soured) Lemon Sour the milk by adding the juice of half a lemon. Rub the lard into the flour, add the fruit and sugar, and then the milk. Work the mixture into a pastry. Roll out and cut into rounds, brush with milk, bake in a moderate oven for 15 minutes.  |
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