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Newfoundland Figgy Duff

Newfoundland Figgy Duff has nothing to do with figs; raisins were once referred to as figs here & are always added to this traditional steamed pudding.
Course Side Dish
Cuisine Newfoundland
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 Servings
Author Barry C. Parsons

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Sift together the flour sugar and baking powder.
  2. Add the raisins and toss well.
  3. Add the milk, melted butter and vanilla.
  4. 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.

Recipe Notes

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: