Figgy Duff
Figgy Duff is a steamed pudding that carries the fingerprints of 19th-century British culinary tradition straight into Canadian kitchens. The magic happens when warm spices like ginger, allspice, and cinnamon transform humble dried fruit into something rich enough for celebration. Steaming rather than baking creates an impossibly tender crumb, while the raisins plump into jeweled pockets throughout. This is why Maritime families have made it for generations, especially around the holidays.
Instructions
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..
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