Newfoundland Figgy Duff
A traditional taste of Newfoundland, Figgy Duff is a beloved steamed pudding that’s brimming with warm, comforting flavors. Made with pantry staples like flour, cinnamon, and molasses, this classic dessert is studded with raisins or chopped dried figs for bursts of sweetness in every bite. The batter comes together effortlessly before being gently steamed to perfection, resulting in a moist, dense pudding that’s rich in texture and flavor. With a history rooted in maritime tradition, Newfoundland Figgy Duff is a quintessential Canadian treat that’s perfect for holidays, family gatherings, or anytime you're craving a nostalgic dessert. Serve it warm with a drizzle of molasses, velvety cream, or a indulgent toffee sauce for a truly authentic and satisfying finish. Optimize your next dessert experience with this timeless recipe that’s full of charm and rich heritage.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups sugar
- 1 teaspoons ground cinnamon
- 1 cup raisins (or dried figs, chopped)
- 0.25 cups unsalted butter
- 2 tablespoons molasses
- 0.75 cups milk
- 1 large egg
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
Stir in the raisins (or chopped dried figs) until they are evenly distributed throughout the flour mixture.
In a small saucepan, melt the butter over low heat. Remove from heat and stir in the molasses.
In a separate bowl, whisk the milk and egg together. Gradually add the melted butter and molasses mixture, stirring until combined.
Pour the wet ingredients into the dry ingredients, and mix gently until the batter comes together. Do not overmix; it should be slightly thick yet spoonable.
Grease a pudding mold or a heatproof bowl with butter, and spoon the batter into it. Cover the mold or bowl tightly with a layer of parchment paper and aluminum foil, securing it with string or an elastic band to prevent water from seeping in.
Place the pudding mold or bowl into a large stockpot. Fill the pot with enough boiling water to come halfway up the sides of the mold. Cover the pot with a lid.
Steam the pudding over medium-low heat for 90 minutes, ensuring the water stays at a gentle simmer. Replenish the water as needed to maintain the level.
Carefully remove the pudding mold from the pot and let it cool for 10 minutes. Run a knife along the edges, then invert the pudding onto a serving plate.
Slice and serve warm with molasses, cream, or a buttery toffee sauce.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 42.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
