Captain Ron'sSailing and Cruising Pages |
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Florida Offshore Multihull Association
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Plum Duff with Hard Sauce 1 cup milk, warmed 1 teaspoon baking soda 1 cup raisins 1 cup suet, chopped 1 cup molasses 3 cups all-purpose flour 1 teaspoon baking powder 1. Mix together milk and baking soda. 2. In bowl combine raisins, chopped suet, and molasses; add milk mixture, mixing well. Stir in flour and baking powder. Place in cloth bag or greased decorative mold. 3. Steam for 2 1/2 to 3 hours on a rack in large, covered, cooking pot. Add more boiling water as needed during cooking time. Serve with hard sauce. Makes 6 to 8 servings. Hard Sauce:
2 cups sugar (can be granulated, brown or powdered) 1/2 cup butter 1/4 cup brandy 1. Beat (with electric mixer) butter into sugar. Add brandy. If too soft, add a little more sugar. Beat until smooth. 2. Hard sauce should have the texture of butter. Note: In England hard sauce is known as "Brandy Butter". |