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Blueberry Duff – a traditional Newfoundland favourite!

Blueberry duff. A steamed pudding here in Newfoundland, sometimes served with dinner, sometimes as a dessert with blueberry or rum sauce.

Blueberry Duff - a traditional Newfoundland steamed pudding.

Blueberry Duff – a traditional Newfoundland steamed pudding.

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 across 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. You can read a lot ,ore about this sort of pudding/duff in that post.

Newfoundland Blueberry Duff and Figgy Duf

Newfoundland Blueberry Duff and Figgy Duff

Like this Blueberry Duff recipe?

You’ll probably enjoy browsing the photo links to our other Newfoundland inspired recipes in our Newfoundland Food Category and if you are a seafood lover there are plenty of great ideas in our Fish & Seafood Recipes Category.

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For those who have been asking, there is an alternative to the pudding bag. You can get a pudding steamer on Amazon.

You may also like to try our incredibly popular recipe for Pea Soup and Dough Boys!

Newfoundland Pea Soup and Dough Boys

Newfoundland Pea Soup and Dough Boys

4.75 from 4 votes
Blueberry Duff - a traditional Newfoundland steamed pudding.
Blueberry Duff
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Cuisine: Newfoundland
Author: Barry C. Parsons
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 to 1 1/2 cup blueberries
  • 1/3 cup melted butter
  • ¾ cup milk
  • 1 tsp vanilla extract
  1. Blend together the flour, sugar and baking powder.
  2. Add the blueberries and toss to distribute them in the flour mixture.
  3. Add the melted butter, milk and vanilla extract all at once.
  4. Mix all together with a wooden spoon just until a soft dough is formed.
  5. 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.
  6. Boil gently for approximately one and a half hours to 2 hours.
  7. Remove from steamer or pudding bag, slice and serve.

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Saturday 26th of September 2020

I was wondering if you have a recipe for vegan cheesecake? I did try one with tofu it sort of worked, but NO cheese cake taste. Is there an extract of cheese cake out there in the cooking world that I should know about? Thanks, love your page

Joanne Thistle

Saturday 22nd of August 2020

Thanks for the recipe. I have lost my mom’s from years ago! We used to have this as dessert and my mom used to cook up a batch of Birdseye Custard and served to warm over the duff. Oh it was some good! I am from St John’s but living in Alberta


Friday 13th of December 2019

I'm not a Newfoundlander, but I am married to one and every time I try to make this for him my WHOLE pudding is blue throughout and is very wet on the outside when it comes out the bag. My Mother-in-Law and Grandmother-in-law's never does this. Am I doing something wrong?


Saturday 13th of October 2018

You can also cook it in tin foil just lay it in the pot Yes you can cook in pressure cooker put it in with your beef. I also love the spice raisin pudding


Sunday 1st of April 2018

I have often greased a small casserole dish and cooked it in the oven covered in foil. Just keep an eye to it so it doesn't dry out too much but also cooks through.

Barry C. Parsons

Tuesday 3rd of April 2018

I've never done that. You must use a very low heat, do you?

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