Plum pudding (plum duff) recipe
 Simon Rimmer's old English plum suet pudding is like a meal in itself. 110g/4oz self-raising flour110g/4oz currants110g/4oz golden raisins110g/4oz breadcrumbs110g/4oz dark brown sugar110g/4oz shredded suet½ tsp mixed spice powder½ tsp ground cinnamonpinch freshly grated nutmeg250g/9oz plums, stones removed, chopped½ large apple, core removed, peeled and chopped1 orange, juice and zest only4 tbsp dark rum2 free-range eggs225ml/8fl oz milk 110g/4oz self-raising flour 110g/4oz currants 110g/4oz golden raisins 110g/4oz breadcrumbs 110g/4oz dark brown sugar 110g/4oz shredded suet ½ tsp mixed spice powder ½ tsp ground cinnamon pinch freshly grated nutmeg 250g/9oz plums, stones removed, chopped ½ large apple, core removed, peeled and chopped 1 orange, juice and zest only 4 tbsp dark rum 2 free-range eggs 225ml/8fl oz milk 1 free-range egg 300g/10½oz icing sugar150g/5oz butter, melted1 vanilla pod, seeds scraped out200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 1 free-range egg 300g/10½oz icing sugar 150g/5oz butter, melted 1 vanilla pod, seeds scraped out 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed Method Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces.Add the orange zest and juice, the rum and the eggs and mix well.Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency).Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string.Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly.For the sauce, whisk the egg for five minutes until light and foaming.Add the sugar, butter and vanilla seeds and whisk well.Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. Butter a 1 litre/2 pint pudding basin. Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces. Add the plums and apple pieces. Add the orange zest and juice, the rum and the eggs and mix well. Add the orange zest and juice, the rum and the eggs and mix well. Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly. Remove the basin from the pan and allow to cool slightly. For the sauce, whisk the egg for five minutes until light and foaming. For the sauce, whisk the egg for five minutes until light and foaming. Add the sugar, butter and vanilla seeds and whisk well. Add the sugar, butter and vanilla seeds and whisk well. Carefully fold in the whipped cream until well combined. Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside.