Newfoundland Figgy Duff featured image

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


  • 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


  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: