(POSTED: April 9, 2008)
Figgy duff had its origins in the 16th century, with the first settlers (or livyers) in Newfoundland. Simply put, figgy duff was a raisin pudding which was traditionally boiled in a cloth bag and served steaming hot as a dessert. "Figgy" referred to as the raisins (i.e., figs) in the mixture (dough was sometimes pronounced "fuff" in British dialect). Most families enjoyed this tasty treat on special days known as "duff days" in many parts of the island.
2 cups breadcrumbs (made from bread crusts--see below)
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 tsp. baking soda
1 tbsp. hot water
1/2 cup flour, all purpose
1 tsp. each of ginger, allspice, and cinnamon
1 tsp. salt
1 cup molasses
1/4 cup water
1/4 cup butter
1 tbsp. vinegar
1. To make breadcrumbs, soak dry bread crusts in enough water to soften. Drain and squeeze bread gently to remove excess water. Break into crumbs and measure 2 cups
2. Grease 4-cup pudding mold.
3. Mix together crumbs, raisins, molasses and melted butter. Combine baking soda and water and add crumb mixture; mix well.
4. Sift together flour, ginger, allspice, cinnamon and salt. Stir into crumb mixture.
5. Pour into greased pudding mold. Cover top with large piece of greased foil and fold snugly over
sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
6. Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding
mold. Cover and steam for 2 hours or until firm to touch.
7. Serve topped with molasses coady.
Preparation Time: 20 mins. Cooking Time: 2 hours 6 servings
Pudding can be placed in cloth pudding bag instead of mold. Place bag in pot with enough water to cover bag. (Many families cook pudding in pot with Jiggs Dinner.)
In saucepan, combine ingredients. Heat to boiling; then simmer, stirring occasionally, for 10 mins. Serve over steamed or baked puddings.