PLUM DUFF DAY 2

Cream together 3 cups of brown sugar and 500gm of marg/ butter . Then in a separate bowl mix together 10 eggs and slowly add the beaten eggs to the butter mixture and 5 cups of plain flour mixed with 1 tbs of mixed spice . Now add the fruit and mix well to combine . Lay out 1mt x 1mt piece of calico ( for 1 large plum duff ) or 9 teatowels ( for 9 small plum duufs ). Pour the pudding mixture onto lightly floured cloth /s . Tie the cloth securely with cooking string . Lower the wrapped dough into your slow cooker that you have washed out with warm water and top with boiling water just to the top of the pudding . Boil for 3 hours and top up with water as necessary . Drain at 3 hours , the best way to let the pudding set and cool is to lift the bundle from the slow cooker and tie another piece of cooking string around the top of the cloth and tie it to a wooden spoon so the pudding suspends over the empty bowl of the slow cooker , this will help preserve the pudding shape while it cools . Serve while still warm or reheat in boiling water or the microwave . The cooked pudding can be stored in the freezer or the refrigerator wrapped in foil .