Figgy Duff Recipes
NEWFOUNDLAND FIGGY DUFF
This recipe was in a Newfoundland magazine called "Downhomer", I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says " pour into a pudding bag and cook with Jigg's dinner for one hour" It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-)
Provided by Bergy
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in water for a few minutes. Squeeze out the water.
- Combine the crumbs, raisins, sugar & spices, mix with a fork.
- Pour hot water over the soda.
- To the crumb mixture add molasses, melted butter & soda.
- Add flour & mix well.
- Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
Nutrition Facts : Calories 817.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 1020.6, Carbohydrate 158.3, Fiber 5.9, Sugar 76.4, Protein 13.8
FIGGY DUFF RECIPE
Provided by eileen-2
Number Of Ingredients 8
Steps:
- Combine dry ingredients,and add milk and egg.Place in a cloth bag and boil for 1 hour in a pot of water.
STEAMED FIGGY DUFF OR PUDDING
This is one of my favorite winter puddings. The children love the smells and get so wide eyed when it comes out of the oven and then unmolded. I was given a steamed pudding mold when young and was challenged to come up with something to use it with. So I devised this recipe. I serve it with a good sweet hard sauce and warm. It can also be served room temp or cool.
Provided by Maeven6
Categories Dessert
Time 24m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
- Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
- Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
- Cover and let this stand for 30 minutes.
- Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
- Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
- Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
- Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.
Nutrition Facts : Calories 326.2, Fat 14.1, SaturatedFat 6.1, Cholesterol 91.5, Sodium 336.6, Carbohydrate 47, Fiber 4.6, Sugar 28.6, Protein 6.3
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4.4/5 (15)Total Time 1 hr 40 minsCuisine NewfoundlandCalories 303 per serving
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