Dessert · Canada · St. John's

Figgy Duff 🍮

Name: Figgy Duff
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Newfoundlander
Ingredients: 2 cups all-purpose flour; 1/2 cup brown sugar; 2 tsp baking powder; 1 tsp ground ginger; 1 tsp ground allspice; 1 tsp cinnamon; 1 cup raisins; 1/3 cup melted butter; 1/2 cup molasses; 1 tbsp water; Buttered pudding cloth or steam-proof bowl with lid

For all its name, the Newfoundland classic figgy duff is usually made with raisins — the local word 'figgies' simply means raisins. This steamed pudding comes straight out of the island's boil-up tradition: the spiced molasses dough is tied in a cloth and simmered alongside the Sunday dinner pot, then sliced and drowned in a buttery molasses 'coady' sauce. Dense, dark and warming, it is the taste of a Newfoundland winter.

Newfoundland Newfoundlander ⏱ 120 min Easy

Method

1

Whisk flour, brown sugar, baking powder and spices in a bowl; toss the raisins through so they coat in flour.
2

Stir in melted butter, molasses and water, then gather the dough into a ball.
3

Pack it into a floured, buttered cotton pudding bag and tie, leaving an inch of room for it to swell (or use a lidded bowl).
4

Boil gently for about 1½ hours, topping the pot with hot water as needed — traditionally cooked in the same pot as the Sunday boiled dinner.
5

When firm, lift out, rest briefly and turn out of the bag.
6

Slice like a cake and serve warm with rum butter or the classic molasses coady sauce: 1 cup molasses, 1/4 cup butter and 1/4 cup water heated together.

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Figgy Duff 🍮

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