Figgy Duff
Dessert · Canadian classic.
Ingredients
- 2 cups All purpose flour
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Ginger
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 cup Raisins
- 1/3 cup Melted Butter
- 1/2 cup Molasses
- 1 tablespoon Water
Method
- Whisk — In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.
- Mix together — Add raisins and stir well, making sure to coat the raisins in the flour mixture.
- Mix together — Add melted butter, molasses and water and mix with a wooden spoon.
- Continue cooking — Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag.
- Continue cooking — Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.
- Bring to a boil — Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)
- Bring to a boil — When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.
- Serve — Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland.