Jan-In-Den-Zak ( Plum Duff)

"An heirloom recipe for a type of steamed pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. To vary, you may add 1/2 cup of mixed currants, raisins, and candied citron to the batter."
 
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Ready In:
2hrs 10mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
  • Pour into a cloth sack, filling only half full, to allow for swelling.
  • Tie well and cook in a kettle of boiling water for two hours.
  • Remove from sack, slice and serve with melted butter and sugar (either white or brown).

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