Figgy duff — a traditional Newfoundland steamed pudding rich with raisins, molasses and warm spices, boiled in a bag. Lovely sliced and served with rum butter sauce.
Figgy duff is a traditional Newfoundland boiled pudding — dense, dark and spiced, studded with raisins and rich with molasses. Despite the name there are no figs; 'figgy' is the old term for raisins. Steamed in a cloth bag, often alongside a Jiggs dinner, it's pure rustic comfort served warm with a sweet sauce.
Prep 15 min
Cook 90 min
Total 105 min
Medium
- 2 cups All Purpose Flour
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Ginger
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 cup Raisins
- 1/3 cup Melted Butter
- 1/2 cup Molasses
- 1 tablespoon Water
Video
Preparation
- In a medium bowl, whisk together the flour, brown sugar, baking powder and spices.
- Add the raisins and stir well to coat them in the flour mixture.
- Add the melted butter, molasses and water and mix with a wooden spoon, then form 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.
- Boil the pudding for 1.5 hours (traditionally done in the pot with a Jiggs dinner, but it can be done on its own).
- When firm, remove from the boiling water and let cool slightly before taking it out of the bag.
- Slice like a cake and serve with a warm sauce of your choice — rum butter sauce, warmed molasses, or molasses coady (1 cup molasses, ¼ cup butter, ¼ cup water).
Tips from the ZestyPlate Kitchen
- Coat the raisins in the flour mixture so they stay suspended rather than sinking to the bottom.
- Leave room in the pudding bag for the duff to expand as it boils.
- Keep the water at a steady boil for the full cooking time, topping up so the pudding stays submerged.
- Serve warm with molasses coady or rum butter sauce for the authentic experience.
Frequently Asked Questions
Correct — 'figgy' is an old word for raisins, which are the dried fruit used here. The name is traditional rather than literal.
Yes — use a greased pudding basin covered with pleated foil, or even a clean tin, set in a pot of simmering water.
Molasses coady (molasses, butter and water simmered together) is classic, as is rum butter sauce or simply warmed molasses.
Yes — it reheats well by steaming again briefly, and the flavour deepens overnight. Keep it wrapped so it doesn't dry out.
