Figgy Duff

Recipe by:
Preparation time: 20 minutes
Cooking time: 2 hours
Serving size: 6
Category: Traditional Newfoundland Recipe

2 cups breadcrumbs (made from bread crusts)
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon baking soda
1 tablespoon hot water
1/2 cup flour, all-purpose
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt

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.

Grease 4-cup pudding mold.

Mix together crumbs, raisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture.

Sift together flour, ginger, allspice, cinnamon and salt. Stir into crumb mixture.
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.

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.

Serve topped with Molasses Coady.

Pudding can be placed on cloth pudding bag instead of mold. Place
bag in pot with enough water to cover bag.

We hope you enjoy this traditional Newfoundland dish, which makes a great compliment to Jiggs Dinner!
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