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