Figgy Duff
Molasses-dark steamed pudding from Newfoundland's Sunday pot — history you can slice.
- Total
- 100 min
- Serves
- 4
Newfoundland's steamed pudding heirloom: flour, breadcrumbs and raisins bound with molasses, ginger and allspice, boiled in a cloth bag alongside the Sunday Jiggs dinner. Figgy duff is dense, dark and gently spiced — the kind of old-world dessert that tastes like a kitchen with history. Serve warm with a little butter or rum sauce.
Ingredients
- 2 cups All purpose flour
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Ginger
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 cup Raisins
- 1/3 cup Melted Butter
- 1/2 cup Molasses
- 1 tablespoon Water
Instructions
- In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.
- Add raisins and stir well, making sure to coat the raisins in the flour mixture.
- Add melted butter, molasses and water and mix with a wooden spoon. Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.
- Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)
- When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.
- Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland.
Nutrition (per serving)
- Calories
- 320
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from canadianfoodfocus.org. Rewritten and re-photographed by MealIdeas.
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