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Desserts >  Canada >  Figgy Duff Pudding >

 

Figgy Duff Pudding

Newfoundland

• 3 C fresh breadcrumbs

• 1 C raisins

• 1/2 C brown sugar

• 1 tsp. ground ginger

• 1 tsp. allspice

• 1 tsp. cinnamon

• 1/2 C molasses

• 1/4 C butter, melted

• 1 tsp. baking soda

• 1 TBS hot water

• 1/2 C flour

• Aluminum foil

• Water (for steaming)

Soak breadcrumbs in a bowl of water for about five minutes; squeeze out the water. In a clean bowl, combine breadcrumbs with the raisins, brown sugar, ginger, allspice and cinnamon; mix with a fork. Add molasses and melted butter; stir to mix. Place baking soda in a small bowl and pour hot water over the top; add to breadcrumb mixture. Add the flour; mix well. Pour mixture into a greased pudding mold. Cover top with greased aluminum foil; fold snugly over the sides of mold to keep steam out but leave enough room for pudding to expand. Place pudding mold on rack in a steamer or large cooking pot. Add boiling water halfway up sides of the pudding mold. Cover and steam for about two hours, or until pudding is firm to the touch.

 

*Variation: To prepare Figgy Duff Pudding via the traditional method, pour pudding mixture into a clean and empty large tomato sauce can; cover with foil and secure with an elastic band. Place can in a large pot of boiling water that reaches 3/4 way up the can. Steam for ninety minutes to two hours, or until the pudding appears firm.

 

*Note: Figgy Duff Pudding is often an accompaniment to Jiggs Dinner (Newfoundland Corned Beef).

 

Related Link:

Food Fare Culinary Collection: Canadian Cuisine

 

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