Figgy Duff Recipe

Discover a taste of Newfoundland’s rich culinary heritage with this classic Figgy Duff recipe. Drawn from my cherished collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, this beloved dessert captures the essence of traditional Newfoundland cooking. Figgy Duff is more than just a pudding; it’s a symbol of the island’s heartwarming and comforting food traditions.

Figgy Duff is a steamed pudding that combines the rich sweetness of figs with a blend of spices and suet, resulting in a moist and flavorful treat. This dessert is particularly known for its dense, comforting texture and its ability to evoke memories of family gatherings and festive celebrations. The recipe itself is straightforward, yet it holds a depth of flavor that reflects the simplicity and ingenuity of Newfoundland’s historic cooking methods.

As you prepare this Figgy Duff, you’re not just making a dessert you’re connecting with the past and indulging in a piece of Newfoundland’s culinary history. Whether you’re a longtime fan of traditional Newfoundland recipes or exploring them for the first time, this Figgy Duff recipe will bring a touch of island nostalgia to your table.

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.