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Basic Duff (Suet Pudding)

 
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Paul C. Daiute
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Joined: 02 Mar 2010
Posts: 144
Location: Fort Western, On the Kennebec in Mayne 1740s-1760
Real Name: Paul C. Daiute

PostPosted: Thu Dec 29, 2011 11:33 am    Post subject: Basic Duff (Suet Pudding) Reply with quote

Needed, 2 cups of whole wheat flour, 1 cup of ground suet, 1 pinch of sea salt, enough water to make a stiff dough, a pudding bag or cloth, linen string for ties for the bag and the cloth. To make, mix your flour, suet, and salt into a bowl then slowly add water and with your floured hands mix the ingredients into a thick dough. Turn the dough onto a floured surface and knead it for a while, you may want to add some flour, and when the dough is good and thick make it into a sausage shape. Then place the dough into a floured pudding bag or take a cloth and wrap it around the dough and tie it off with a linen string. Boil the duff for an hour or more. I like to use the water left from boilig my ration of salted pork for this job. Once cooked you may cut it into discs and eat with meat. This reciept is the basis for Roly Poly, Spotted Dog, and Plum Duff. All are a treat on the trail and add calories on a cold day. Cook this up and I'll add the directions for the other reciepts later. Paul
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