Figgy Duff

Name: Figgy Duff
Yield: 11
Cuisine: Canadiense
Ingredients: 2 cups Wheat flour; 0.33 cups Butter; 2 teaspoons Baking Powder; 1 teaspoon Ginger; 1 tablespoon Water; 0.5 cups Brown Sugar; 1 teaspoon Cinnamon; 1 cup Raisins; 1 teaspoon Allspice; 0.5 cups Molasses

Media

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 11 (estimated)

Nutrition facts

Protein5 %3 g
Carbs75 %50 g
Fat20 %6 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	255 kcal	359 kcal
Protein	3 g	4.2 g
Carbs	50 g	70.4 g
Fat	6 g	8.5 g

One serving is about 71 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Canadian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Canadian

Ingredients

480 ml Wheat flourOriginal: 2 cups
79 ml ButterOriginal: 0.33 cups
2 teaspoons Baking Powder
1 teaspoon Ginger
1 tablespoon Water
120 ml Brown SugarOriginal: 0.5 cups
1 teaspoon Cinnamon
240 ml RaisinsOriginal: 1 cup
1 teaspoon Allspice
120 ml MolassesOriginal: 0.5 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.
Add raisins and stir well, making sure to coat the raisins in the flour mixture.
Add melted butter, molasses and water and mix with a wooden spoon. Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.
Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)
When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.
Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland.