AI-generated image
Figgy duff
Steamed raisin pudding
Newfoundland steamed raisin pudding
CanadianFiggy duff is the pudding that boils in its cloth bag alongside a Newfoundland Jiggs dinner on Sundays; in Newfoundland, raisins are called figs. Breadcrumbs, molasses, raisins and spices make a dark, soft, steamed pudding that is cut into thick slices and eaten hot with molasses coady (a butter-molasses sauce) or custard. This home version steams in a pudding basin rather than a cloth. A common mistake is letting the pan boil dry; keep a kettle hot for topping up. Chef's tip: soak the breadcrumbs and raisins first so the pudding is moist all through.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pudding
- 7 oz raisins
- ¾ cup warm water
- 2 ⅝ oz buttermelted, plus extra for the basin
- ½ cup molasses
- 1 ¾ oz brown sugar
- 2 ⅝ oz plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- 1 pinch salt
For the molasses sauce
- 1 ¾ oz butter
- ¼ cup molasses
- 2 tbsp brown sugar
- ¼ cup water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put 9 oz stale white breadcrumbs and 7 oz raisins in a bowl, pour over ¾ cup warm water and leave to soak for 15 minutes.
15 minStep 2: Stir in 2 ⅝ oz butter, ½ cup molasses and 1 ¾ oz brown sugar, then add 2 ⅝ oz plain flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, ½ tsp ground allspice, ½ tsp ground ginger and 1 pinch salt and mix well. The mixture should be thick and soft.
5 minStep 3: Butter a 1.2 litre pudding basin, spoon in the mixture and level it. Cover with a pleated sheet of buttered baking paper and foil and tie tightly with string.
5 minStep 4: Stand the basin on a trivet or folded cloth in a large pot and pour in boiling water to halfway up its side. Cover and simmer for 2½ hours, topping up with boiling water as needed. It is done when firm on top and a skewer comes out clean.
150 minStep 5: For the sauce, simmer 1 ¾ oz butter, ¼ cup molasses, 2 tbsp brown sugar and ¼ cup water together for 3–4 minutes until syrupy.
5 minStep 6: Turn the pudding out, slice thickly and serve hot with the sauce.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 58 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does figgy duff take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of stale white breadcrumbs?
- Crushed crackers or cornflakes, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
MarquesitasCheese and cajeta crepes
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican