Plum Duff

The original Plum Duff was named by seamen. Webster describes duff as a stiff flour pudding that is boiled in a bag and contains fruits, nuts, and spices. In colonial times, duffs became very popular, and there developed a succession of lighter varieties, as is illustrated by the following recipes for New England Apple Duff and Blackberry Duff.

l/2 cup brown sugar

1A cup butter, melted

1 egg, well beaten

1 cup cooked, seeded, and mashed unsweetened prunes

l/2 cup all-purpose flour

VA teaspoon baking soda

1/4 teaspoon baking powder

VA teaspoon salt

1 tablespoon milk

Foamy Sauce

• Preheat oven to 350 F. Butter 4 custard cups well.
• In a bowl, combine the brown sugar and melted butter. Stir in the egg and prunes. Stir together the flour, baking soda, baking powder, and salt, and add to the prune mixture along with the milk.
• Divide the mixture between the custard cups, filling them two-thirds full. Bake for 25 minutes. Serve warm with Foamy Sauce
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MAKES 4 SERVINGS