Scottish Duff

Ingredients

  • 2 cups of self rising flour
  • 10 ounces beef suet and margarine (use mostly suet)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 3 Tablespoons sugar
  • 3 slices bread (crumbled until fine)
  • 1 1/2 cups of raisins
  • 2 Tablespoons molasses
  • 2 Tablespoons Karo syrup
  • 1 egg
  • 1/4 cup milk

Directions

Combine all ingredients. Put into a canvas cloth*. Boil for 2 1/2 to 3 hours. Keep boiling at all times. Water will have to be added as it evaporates (keep a small pot of boiling water to add to the larger pot). Put a dish on the bottom of the pot with the bag of duff on top. Water should be 1/2 to 3/4 way up the duff. When removed from bag, place duff under broiler to dry the outside.

* CANVAS CLOTH: Wet cloth in boiling water. Sprinkle well with flour. Put cloth into bowl and add the mixture. Gather cloth around duff to form a bag. Tie very tightly (this keeps water out). Place into pot on top of the dish.

Valid HTML 4.01 Transitional

Home Recipes