Newfoundland Figgy Duff. It has nothing to do with figs; raisins were once referred to as figs here & are always added to this traditional steamed pudding.
Newfoundland Figgy Duff
First for those of you reading without benefit of Newfoundland experience, Newfoundland Figgy Duff has nothing to do with figs, dried fresh or otherwise. Raisins are historically referred to as figs in many parts of the province.
This recipe is of course a close cousin to the Blueberry Duff, which is still made throughout the year using frozen blueberries but is especially good at the beginning of the summer blueberry season.
A recent email request and this mornings brunch prompted me to add my standard recipe for Figgy Duff. A young lady from the southern US who is married to a Newfoundlander asked for assistance in preparing this dish. I was reluctant to answer with a definitive recipe because I don’t believe that one actually exists.
Newfoundland Figgy Duff
I have encountered many variations of what people call Figgy Duff here in Newfoundland. Family history and local variations of the recipe account for many differences in both opinion and experience of what Figgy Duff actually is. It is a close cousin to the traditional English Spotted Dick where, I suspect, a part of our English and Irish heritage has survived over the centuries in this dish.
Newfoundland Figgy Duff
This is a slight variation on my grandmother, Belinda Morgan’s recipe, where I remember having it at many a Sunday dinner in her Port-de-Grave kitchen. A similar recipe with the addition of molasses and spices I have heard referred to as Labrador Duff.
Other recipe variations I have seen include breadcrumbs, orange zest or currants but I have never attempted any of those.
To debate what is a proper Figgy Duff is to engage in the silliest of arguments. It is futile to argue the virtues of one over the other because it is impossible to overcome the power of the inextricably entwined memories that people associate with such things.
It is much more interesting to me to explore and appreciate the differences than to debate them. There is no right and wrong here, just differences of experience.
Newfoundland Figgy Duff
One of my indulgences is to pan fry thick slices of the leftovers in butter for brunch the next day and serve it with molasses. (Time to put a cardiologist on retainer!)
A couple of British friends tell me that this is commonly done with the leftover Christmas pudding back in the UK as well. Throw a couple of slices of the leftover Christmas ham into the pan with it and you are definitely good until supper. 😉
Looking for other traditional or Newfoundland inspired recipes?
Browse through the photos in our Newfoundland Recipes Category for everything from Molasses Raisin Bread to Fish Cakes.
And if you’re looking for recipes that feature the best of the ocean, both traditional and non-traditional, be sure to browse through out many Fish and Seafood Recipes.
You may also like this recipe for Newfoundland Fish Cakes:
Newfoundland Fish Cakes
- 2 cups flour
- ½ cup sugar
- 2 tsp baking powder
- 1/3 cup melted butter
- ¾ cup milk
- 2 tsp vanilla extract
- 1 cup raisins
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Sift together the flour sugar and baking powder.
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Add the raisins and toss well.
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Add the milk, melted butter and vanilla.
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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 for approximately 1 1/2 hours. This is most often done in the pot with the boiled root vegetables, cabbage and salt beef included in a Jiggs Dinner but can be done in a pot on its own as well.
Note: you can substitute the sugar for ½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and ½ tsp allspice can also be added as variations
Traditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce.
For those who have been asking, there is an alternative to the pudding bag. You can get a pudding steamer here on Amazon:
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
I have just taken my Figgy Duff out of the pudding steamer and it is cooling on the rack! I am very excited to sample it…but I am wondering if you have the rum butter sauce recipe to share also… I am planning on serving it tomorrow night! However, something tells me that I won’t have any leftovers to fry up for breakfast on New Year’s Day!
My favourite rum and butter sauce is actually the same as my caramel sauce recipe but with rum added at the endBoil together over medium heat for 5 minutes:
1 ¼ cups brown sugar
1/3 cup water
Add
4 tbsp butter
And continue boiling until mixture reaches 250 degrees on a candy thermometer.
Remove from heat and add:
½ cup whipping cream
1 tsp vanilla extract
For rum and butter sauce add 1 ounce (or more) of rum or a teaspoon or two of rum flavouring.
Leftover sauce can be stored for a couple of weeks in an airtight container in the refrigerator.You can also use rum extract if you don’t want the alcohol.
Our family has alway substituted the raisins with blueberry’s. It’s really, really yummy this way as well. We always serve both versions on big occasions like thanksgiving and Christmas 🙂
We used to call it Molasses Pudding because we used molasses and the spices and substituted the milk with left over strong tea or coffee, so that’s another variation. Just a little note of caution, don’t use dark or black strap molasses-I did it once and although it was edible- it was much too intense a flavor. I’m going to try your recipe just for a change up to see which one I prefer. Love your site btw.
Is a pudding steamer the same as a pot with holed in it for the steam to come up like steaming veggies . Or maybe it’s the same as a rice steamer ?
A pudding steamer is a covered metal mold.
Can you put the wrapped dough into a veggie steamer or does it need to be submerged in liquid. Has anyone tried steaming it in diluted apple or orange juice?
Submerged. Never tried juice. Interesting idea though.
Can you use a pudding bag
That information is included in the recipe.
I made this tonight to go with supper. There was just three of us, so I halfed the recipe (and boiled it for just 50 min). Delicious! So moist. This is now my favourite raisin pudding recipe. We ate this as part of our meal, l but next time I will try making your rum sauce and serve it as desert. Thank you so much for sharing.
PS: supper was your ‘Spice Rack Sage Butter Roast Chicken’… also wonderful. Will definitely will be making again.
I made this tonight to go with supper. There was just three of us, so I halved the recipe (and boiled it for just 50 min). Delicious! So moist. This is now my favourite raisin pudding recipe. We ate this as part of our meal, l but next time I will try making your rum sauce and serve it as desert. Thank you so much for sharing.
PS: supper was your ‘Spice Rack Sage Butter Roast Chicken’… also wonderful. Will definitely be making again.
Great to hear of your successes. Glad you are enjoying the cookbook/s
Spice Rack Sage Butter Roast Chicken
That’s in my first cookbook, not online. Where did you hear about it?
Where would I find the recipe for Spice Rack Sage Butter Roast Chicken. It sounds wonderful.
Thank you
Do you have my cookbooks?
Tried making Figgy Duff for the first time on Christmas Day… naturally used your recipe. It was great! The taste was perfect but due to cooking error it was a little soggy… not sure if I didn’t cook it long enough or if I didn’t take it out of the bag soon enough. Do you normally take it out immediately or let it cool a while in the bag? Always know to look in your books or on your site for any recipes I need! 😁
If it was soggy, it might have been cooked too long. I generally let it cool for 10 minutes the remove the bag.
Cooking figgy duff for first time this evening! Can’t wait to try!!!
I add a cup of shredded apples and a cup of bread crumbs to my blueberry pudding it’s delicious
Mary mentioned adding bread crumbs and shredded apple to the Blueberry Duff. Would this require significant modification? Mary? Barry? I love blueberries, love picking them just as much. You always pick on a beautiful warm day, there’s so much peace and quiet, you’re left alone and your only thought is getting that last berry off the bush. So therapeutic, so good for what ails ya.
And Barry, a warm thank-you from my heart for the generous care and concern you put into all your recipe instructions. I’m never afraid to experiment when it comes from you. Most people don’t go thru half the trouble as you when sharing recipes. I want you to know I for one deeply appreciate you for that. I suspect most others feel this way, as well. God love you.
Good morning. I’m hoping to make a figgy duff for Easter dinner in a pudding steamer mold. Do I grease the mold? How long should I let it steam ? Thank you!
Yes grease the steamer. It may take a bit longer depending on the size of the steamer.
Carol Wadden. Was it a pleasant success? What size and type of steamer did you use?
My grandfather would make the Labrador Duff with hard bread that he soaked over night. He would squeeze out the excess water and use that as the base of the duff. He also put in molasses and raisins. I have never come across a recipe that uses this technique and was wondering if possibly you had.
Never tried that one. Sounds pretty heavy.
As I prefer to roast root veg instead of boil, I tend to bake my Figgy Duff – similar recipe but I place dough in a buttered casserole dish sealed with foil or a cover. Make sure the casserole dish is deep enough to allow duff to rise. Bake at 325 for about 40 min. The low temp allows the duff to stay moist and not crisp. My baked duff is a big hit at all our holiday meals. Yum!
Sounds great for Christmas. Can I make this 1 or 2 days ahead in a bundt pan? How would I warm it up? Thanks for advise.
Do you mean steam it in a bundt pan? This isn’t like a traditional Christmas pudding. It’s much simpler and more basic and meant to be made and eaten immediately. I don’t recommend making it in advance.
I am making this tonight for our New Year’s Eve party that is themed “Canada 150”. The duff is the Newfoundland entrée.
The pudding bag technique is the same as many 17th and 18th century recipes. 18th century British soldiers used to make pudding out of their flour ration, and boil the pudding with their main meal (beef and root vegetables, usually). I’m guessing it was poor man’s everyday fare and the raisins or berries were added on special holidays (like in the song… “we all want some Figgy pudding”)?
Where do i get pudding bags
Outside the province you can likely find them online but in a pinch I’ve used an old cotton napkin and tied it closed with butcher string.
This is our go-to figgy duff recipe but sadly, we can never get it right boiling in the pot. We’ve tried it about 10 times and its always mush on the outside and always sad. I follow the recipe to a tee and it infuriates me! BUT I have since found the perfect way to make it and thought I would share if anyone else if having this issue and has an instant pot! Using your recipe, I get it ready to go in the bag. Place the bag on the trivet and fill with water to the bottom of the bag. Set high pressure with the release valve OPEN. Once steam comes out time for 15 min. Then close the valve and pressure cook for 45 min. Take out and let cool. It comes out perfect every time! I nearly cry with happiness when I get to eat a perfect figgy duff and not a half cooked pile of mush!
Good to know. Thanks for letting us know. If your pudding was mushy before, It may have been too loose in the bag. Barry.
Our German-American family serves a similar dish, but the cooking method is different. It’s put into a bag, which is suspended from the pot lid, and steamed over the water. So–steamed but not in a mold; cooked in a bag, but not boiled. It’s rather like a Vietnamese Banh Bao in texture (but without all the fillings).