Blueberry duff is a steamed pudding here in Newfoundland, sometimes served with dinner, sometimes as a dessert with blueberry or rum sauce.
A blueberry duff is a type of steamed pudding, which is most often, as shown here, boiled in a cotton bag in the same pot with the vegetables and salt beef in traditional Newfoundland Jigg’s Dinner. It goes by several different names; my friend Ellen, from St. Vincent’s, for example calls it “Lad in da Bag”.
Traditions vary accross the province with some people who only know this dish as a dessert course, being served with a brown sugar or rum sauce; others know it as a side dish served with the other components of a Jigg’s dinner.
This is a very close cousin to the Figgy Duff.…which doesn’t really have figs at all.
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- 2½ cups flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 to 1½ cup blueberries
- ⅓ cup melted butter
- ¾ cup milk
- 1 tsp vanilla extract
- Blend together the flour, sugar and baking powder.
- Add the blueberries and toss to distribute them in the flour mixture.
- Add the melted butter, milk and vanilla extract all at once.
- Mix all together with a wooden spoon just until a soft dough is formed.
- Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand.
- Boil gently for approximately one and a half hours to 2 hours.
- Remove from steamer or pudding bag, slice and serve.