Diddle-Dee Duff

Background

Diddle-Dee Duff is a heritage steamed pudding from the windswept South Atlantic, best known in the Falkland Islands and Patagonia, where tart, aromatic diddle-dee berries thrive. The word “duff” traces to old British puddings—dense, comforting batters steamed gently until tender—while the local twist celebrates the bright, resinous snap of foraged diddle-dee berries. This version keeps the crumb light and delicate, letting the fruit’s character lead, with a softly spiced batter and a citrus lift.

Ingredients

• 2 cups diddle-dee berries (fresh or frozen)
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons melted unsalted butter (plus a little extra unsalted butter for greasing)
• 3/4 cup whole milk
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract

Preparation

1. Lightly grease a 1.5- to 2-quart pudding basin or heatproof bowl with a thin film of softened unsalted butter, then dust the interior with a spoonful of granulated sugar to help the pudding release.
2. If using frozen diddle-dee berries, keep them frozen until the moment they’re folded in. Toss the diddle-dee berries with 1 tablespoon of all-purpose flour to help suspend the fruit evenly in the batter.
3. In a large bowl, whisk together the remaining all-purpose flour, baking powder, fine salt, ground cinnamon, and ground nutmeg until well combined.
4. In a separate bowl, whisk the melted unsalted butter with the granulated sugar until glossy. Add the large eggs, vanilla extract, lemon zest, and whole milk, whisking just until smooth.
5. Pour the wet mixture into the dry mixture and stir gently until no dry streaks of all-purpose flour remain. Fold in the floured diddle-dee berries with a light hand to avoid crushing them.
6. Scrape the batter into the prepared basin. Cover tightly with a double layer of foil, sealing the rim well.
7. Set the covered basin on a trivet in a deep pot. Add hot water to come about halfway up the sides of the basin, then bring to a steady simmer. Cover the pot and steam for 1 hour 30 minutes, maintaining a gentle simmer throughout.
8. Carefully lift out the basin, remove the foil, and let the pudding settle briefly. Invert onto a plate; if it resists, run a thin knife around the edge to release.

Cooking Process Notes

• Keep the simmer gentle to protect the pudding’s tender crumb; an aggressive boil can toughen the edges.
• Check the water level occasionally and top up with hot water so the pot doesn’t run dry.
• The pudding is done when a skewer inserted in the center meets tender crumbs with no wet batter.

Serving and Enjoyment

Serve Diddle-Dee Duff warm so the fruit juices glisten through the crumb. The bright tang of the diddle-dee berries pairs beautifully with a simple pouring custard, lightly sweetened whipped cream, or a scoop of vanilla ice cream. For a clean slice, use a thin, sharp knife and warm it briefly under hot water between cuts. If you like a little sparkle, dust the top with a spoonful of granulated sugar just before serving for a subtle crunch that highlights the steamy softness within.

Make-Ahead, Leftovers, and Reheating

The pudding can be made earlier in the day and left at room temperature under a loose cover. To revive, return the basin or the plated pudding to a steamy environment until warmed through. Leftovers keep well in an airtight container; enjoy slices warmed with a splash of cool cream or at room temperature for a picnic-style treat.

Variations

• Citrus twist: Swap the lemon zest for orange zest for a softer, sweeter perfume alongside the sprightly diddle-dee berries.
• Spice-forward: Nudge the spices a touch by adding a pinch more ground cinnamon or a whisper of extra ground nutmeg for a cozy finish.
• Sugar swap: Replace a couple of tablespoons of granulated sugar with light brown sugar for a faint caramel note without overpowering the fruit.

Troubleshooting

• Too dense: Mix the batter only until combined; overmixing develops gluten in the all-purpose flour, tightening the crumb.
• Fruit sinking: Lightly coating the diddle-dee berries in all-purpose flour and keeping the batter moderately thick helps keep the fruit suspended.
• Bland flavor: A fresh hit of lemon zest, a touch more vanilla extract, or a pinch of fine salt can wake up the profile without adding heaviness.