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.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1  cup buckwheat flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup flour, sifted
• 1⁄2 cup buttermilk

Directions

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