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Figgy Duff Recipe

Traditional Newfoundland Figgy Duff Recipe

"Figgy" refers to the raisins and "Duff" refers to the dough mixture.

2 cups breadcrumbs
1 cup raisins
1 tsp. baking soda
tbsp. hot water
1/4 cup butter, melted
1/2 cup flour
1/2 cup molasses
1 tsp each of ginger, allspice & cinnamon

To make breadcrumbs soak dry bread in enough water to soften. Drain and squeeze bread to remove excess water. Break into crumbs and measure 2 cups. Mix crumbs, raisins, molasses and melted butter. Them combine baking soda and water to crumb mixture. Mix well. Grease 4-cup molds and pour pudding into the mold. Cover top with a piece of greased foil and fold over the sides of the mold to keep steam out. Place molds in a large pot and add boiling water till it reaches the halfway mark on the molds. Cover and steam for 2 hours or until firm to touch. Serve with Molasses Coady (below).

Molasses Coady

1 cup molasses
1/4 cup butter
1/4 cup water

In a saucepan, combine ingredients. Heats to a boil then simmer, stirring occasionally, for 10 minutes. Serve over Figgy Duff.

Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you