8
Canadian
Figgy Duff
Allergens: Gluten, Milk
Newfoundland's boiled pudding, a spiced, ginger-dark steamed cake.
Ingredients
- Plain flour 2 cup
- Fresh ginger 1 tsp
- Butter 0.33 cup
- Allspice 1 tsp
- Baking powder 2 tsp
- Black treacle 0.5 cup
- Brown sugar 0.5 cup
- Cinnamon 1 tsp
- Raisins 1 cup
Method
- In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.
- Add raisins and stir well, making sure to coat the raisins in the flour mixture.
- Add melted butter, molasses and water and mix with a wooden spoon.
- Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag.
- Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.
- 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.).
- When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.
- 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.