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Figgy Duff
“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
¼ cup butter, melted
½ cup flour
½ 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
¼ cup butter
¼ cup water
In a saucepan, combine ingredients. Heats to a boil then
simmer, stirring occasionally, for 10 minutes. Serve over
Figgy Duff.
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