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LOCATION: Recipes >> Desserts Pudding >> Plum Duff 02

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WHITE PLUM DUFF

2 cups cooked, well-drained, pitted prunes for pudding
2 cups prune juice for sauce (use 2 1/2 cups water to cook prunes)

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening finely

Sift together flour, baking powder, salt and sugar. Cut in shortening.
Mix in milk.

Arrange 4 large cooked prunes (spread open) on bottom of greased
mold. Cover with thin layer of greased mold. Cover with thin
layer of batter, then with layer of prunes. Repeat, using alternate
layers of batter and prunes. Cover.

Steam one hour. Serve hot with prune sauce. 8 to 10 Servings


PRUNE SAUCE

3 Tablespoons cornstarch
1/3 cup sugar
1/3 cup corn syrup
2 cups cold prune juice
2 Tablespoons lemon juice or mild vinegar

Mix all. Cook over low heat until thick, stirring often. Remove
from heat. Add 1 Tablespoon butter and 1/8 teaspoon nutmeg.

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