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.
Originally published October 2008.
A blueberry duff is a type of steamed pudding. It is most often, as shown here, boiled in a cotton bag in the same pot with the vegetables and salt beef.
An essential for a 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”.
The first blueberries of the season, picked this weekend by my 80 year old dad.
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 more about this sort of pudding/duff in that post.
Newfoundland Blueberry Duff and Figgy Duff
For those who have been asking, there is an alternative to the pudding bag. You can get a pudding steamer on Amazon.
Looking for more Newfoundland-inspired cuisine?
If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.
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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Blueberry Duff – a traditional Newfoundland steamed pudding.
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Blueberry Duff
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
8Serving Size
1 gramsAmount Per Serving Calories 312Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 195mgCarbohydrates 54gFiber 2gSugar 22gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Elizabeth Lewis
Monday 22nd of August 2022
Looks amazing Id like to make this could you tell me how long does it keep for?
Anne Clarke
Thursday 7th of July 2022
Does blueberry duff need to be refrigerated?
Carol
Tuesday 15th of February 2022
I love the blueberry duff it the only recipe I use
the Frosty Flamingo
Saturday 4th of September 2021
Thanks for posting this. I lost my recipe when moving. I've always used eggs but there's none in this recipe...interesting. What guage do you use to know if it is cooked? 1/2 hr range is quite a lot. It's great with a rum custard sauce.
Blueberry Duff • roamingtaste.com
Saturday 22nd of May 2021
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