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Newfoundland Figgy Duff

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Newfoundland Figgy Duff has nothing to do with figs; raisins were once referred to as figs here & are always added to this traditional steamed pudding.

Ingredients :

2 cups flour
Β½ cup sugar
2 tsp baking powder
1/3 cup melted butter
ΒΎ cup milk
2 tsp vanilla extract
1 cup raisins

Instructions :

Sift together the flour sugar and baking powder.
Add the raisins and toss well.
Add the milk, melted butter and vanilla.
Mix all together with a wooden spoon just until a soft dough is formed. Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand. Boil for approximately 1 1/2 hours. This is most often done in the pot with the boiled root vegetables, cabbage and salt beef included in a Jiggs Dinner but can be done in a pot on its own as well.

Newfoundland Figgy Duff dough in a metal bowl, ready to go into the pudding bag

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Notes :
you can substitute the sugar for Β½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and Β½ tsp allspice can also be added as variationsTraditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce.

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