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
FIG DUFF
This is a simple steamed pudding or duff. It is best served with a good sweet hard sauce and warm, some prefer room temp or cool. All is good. Great comfort food.
Provided by MAEVEN6
Categories Desserts Custards and Pudding Recipes
Time 4h20m
Yield 12
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 knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes.
- Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
- Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 75 g, Cholesterol 82.7 mg, Fat 14.6 g, Fiber 10.6 g, Protein 7.5 g, SaturatedFat 6.1 g, Sodium 340 mg, Sugar 53 g
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4.4/5 (14)Total Time 1 hr 40 minsCuisine NewfoundlandCalories 303 per serving
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4.4/5 (14)Total Time 1 hr 40 minsCuisine NewfoundlandCalories 303 per serving
- 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.
FIGGY DUFF (PUDDING) - WIKIPEDIA
• Recipe for Figgy Duff• http://www.food.com/recipe/newfoundland-figgy-duff-136410?oc=linkback• http://www.rockrecipes.com/newfoundland-figgy-duff/
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Food energy (per serving) 733 kcal (3069 kJ) Place of origin Newfoundland, CanadaMain ingredients Flour, butter, sugar, molasses, …Type Pudding
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