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 Time10minutes
Cook Time1hour30minutes
Total Time1hour40minutes
Servings8Servings
AuthorBarry C. Parsons
Ingredients
2cupsflour
½cupsugar
2tspbaking powder
1/3cupmelted butter
¾cupmilk
2tspvanilla extract
1cupraisins
Instructions
Sift together the flour sugar and baking powder.
Add the raisins and toss well.
Add the milk, melted butter and vanilla.
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: