Figgy Duff
Figgy Duff is a traditional Newfoundland steamed pudding, rich with molasses, warm spices, and raisins. It is typically boiled alongside a Jiggs Dinner and served sliced with a buttery rum sauce or molasses coady.
Ingredients
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Raisinsβ 354.9 g 71 pcs
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All purpose flourβ 283.9 g π§ 473.2 ml π₯ 2 cup
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Melted Butterβ 14 g 1 pcs
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Brown Sugarβ 15 g π§ 17 ml π₯ 1β tbsp
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Molassesβ 15 g π§ 10.9 ml π₯ 2ΒΌ tsp
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Gingerβ 2.5 g ΒΌ pcs
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Allspiceβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Cinnamonβ 2.5 g ΒΎ pcs
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Baking Powderβ 8.9 g π§ 9.9 ml π₯ 2 tsp
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Waterβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
Total nutrition
2318 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a medium bowl, whisk together 480 ml all-purpose flour, 120 ml brown sugar, 2 tsp baking powder, 1 tsp ground ginger, 1 tsp allspice, and 1 tsp cinnamon until well combined.
- Add 240 ml raisins and stir thoroughly, making sure they are fully coated in the flour mixture.
- Add 80 ml melted butter, 120 ml molasses, and 15 ml water. Mix with a wooden spoon until a dough forms, then shape it into a ball using the spoon or your hands. Place the dough ball into a cotton pudding bag and tie it securely, leaving at least 2β3 cm of room to allow the pudding to expand during cooking.
- Lower the bag into a pot of boiling water and cook for 1.5 hours. In Newfoundland, this is traditionally done in the same pot as Jiggs Dinner, but it can be boiled independently in a large pot of water.
- Once the duff is firm to the touch, remove it from the boiling water and allow it to cool slightly before carefully removing it from the pudding bag.
- Slice the pudding like a cake and serve warm with a sauce of your choice. A classic Newfoundland molasses coady is made by combining 250 ml molasses, 60 ml butter, and 60 ml water in a small saucepan and warming over low heat until smooth. Rum butter sauce or warmed molasses are also traditional accompaniments.
Source:
TheMealDB
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