Figgy Duff

Method

1. 1

   In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.

2. 2

   Add raisins and stir well, making sure to coat the raisins in the flour mixture.

3. 3

   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.

4. 4

   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.)

5. 5

   When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.

6. 6

   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.