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Figgy Duff

3 cups bread crumbs
1 cup raisins
1/2 cup brown sugar
dash salt
1 tsp ginger
1 tsp allspice
1 tsp cinnamon
1/4 cup melted butter
3 tbsp molasses
1 tsp baking soda
1 tbsp hot water
1/2 cup flour

Soak bread and crusts in water for a few minutes. Squeeze out the
water and rub between the hands to make crumbs. Measure without
pressing down in the cup.

Combine the bread crumbs, raisins, sugar, salt and spices and mix
wtih a fork. Add melted butter, molasses, and soda which has been
dissolved in the hot water. Add flour and combine well. Pour
mixture into a dampened pudding bag; tie tightly leaving a little
slackness to allow for expansion. Boil for 1 1/2 hours.

Goes well with Figgs dinner.

Serve with heated molasses.


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?What kind of dinner???, January 12, 2006 - 04:15 PM
Reviewer: Anonymous from Manitoba
Is it a "Figgs dinner" or a Jigs dinner?????????

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14 of 16 people found the following review helpful:
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a traditional taste of home, August 31, 2004 - 06:42 PM
Reviewer: a land locked newfie from Sudbury Ontario Canada
This is an excellent recipe for a true Newfoundland delicacy. Figgy duff has adorned the plates of Newfoundlanders alongside of their favorite, Jiggs Dinner, for many generations now. It's a simple and easy to prepare dessert that truly fills the slot that some of us leave for dessert. I remember when I was growing up we'd always have jiggs dinner on sundays complete with figgy duff and peas pudding. The leftover duff, if any such thing exists, can be pan fried the next day and makes an excellent stick to your ribs breakfast for the hard working man on the run. Hot molasses and butter top it off to surely put a smile on anyones face as they head off to another day at work.

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2 of 4 people found the following review helpful:
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To the commenter from MB, January 29, 2006 - 06:46 PM
Reviewer: Anonymous from St. John's, NL
The recipe on top is for Figgy Duff. Jigs Dinner is something different, but much better (in my opinion).

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