Figgy duff — a traditional Newfoundland steamed pudding rich with raisins, molasses and warm spices, boiled in a bag. Lovely sliced and served with rum butter sauce.
- 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
Video
Preparation
- In a medium bowl, whisk together the flour, brown sugar, baking powder and spices.
- Add the raisins and stir well to coat them in the flour mixture.
- Add the melted butter, molasses and water and mix with a wooden spoon, then form into a ball and put it in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room for the pudding to expand.
- Boil the pudding for 1.5 hours (traditionally done in the pot with a Jiggs dinner, but it can be done on its own).
- When firm, remove from the boiling water and let cool slightly before taking it out of the bag.
- Slice like a cake and serve with a warm sauce of your choice — rum butter sauce, warmed molasses, or molasses coady (1 cup molasses, ¼ cup butter, ¼ cup water).
