Figgy Duff

1. In a medium bowl, whisk together the flour, brown sugar, baking powder and spices.
2. Add the raisins and stir well so they are coated in the flour mixture.
3. Pour in the melted butter, molasses and water and mix with a wooden spoon, then bring it into a ball and put it in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room for the pudding to expand.
4. Boil the pudding for 1.5 hours. It is traditionally cooked in the pot with a Jiggs dinner, but it works perfectly well on its own.
5. Once firm, lift it from the boiling water and let it cool a little before easing it out of the bag.
6. Slice like a cake and serve with a warm sauce: rum butter sauce, warmed molasses, or molasses coady (1 cup molasses, 1/4 cup butter, 1/4 cup water).

Tips from the ZestyPlate Kitchen

• Toss the raisins through the flour mixture before anything else. Coated in flour, they stay put rather than sinking to the bottom.
• Give the pudding room in the bag to swell as it boils, or it will burst.
• Hold the water at a steady boil throughout and top it up as needed so the pudding stays under the surface.
• For the proper experience, pour over molasses coady or a rum butter sauce while it is still warm.