Dessert: Canada – Newfoundland and Labrador – Figgy Duff

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Additional 4 hrs

Total 6 hrs 30 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (2 g) ground cinnamon
- 1/2 cup (113 g) unsalted butter, cold and cut into pieces
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (45 ml) dark molasses
- 1 cup (150–160 g) raisins
- 1 large egg (approx. 50 g), beaten
- 3/4 cup (180 ml) milk, plus extra if needed
- 1 tsp (5 ml) vanilla extract
- Additional butter and a little flour for greasing the cloth or pudding bag
- Water for boiling (enough to cover bag in the pot)

Instructions

Short Description:
A traditional Newfoundland steamed pudding of flour, butter, sugar, molasses and raisins, boiled in a cloth bag until deep, moist and richly flavored.

Regional Notes:
This Newfoundland version uses molasses and a generous amount of raisins, reflecting the province's adaptation of British steamed puddings and historical access to preserved sweeteners. It is traditionally cooked submerged in a cloth bag or pudding bag rather than in a modern mold, producing the classic dense, moist texture.

1. Prepare: tie a clean piece of muslin or a pudding cloth (about 18 x 18 inches/45 x 45 cm) into a loose pouch and rub the inside with a little butter and dust lightly with flour to prevent sticking. Alternatively, use a commercially available pudding bag.
2. Mix dry ingredients: In a large bowl whisk together the flour, baking powder, salt and cinnamon.
3. Cut in butter: Using a pastry cutter or fingertips, work the cold butter into the dry mix until the mixture resembles coarse crumbs.
4. Add sugars and fruit: Stir in the granulated sugar, molasses and raisins until evenly distributed.
5. Combine wet ingredients: In a small bowl whisk the beaten egg, milk and vanilla. Pour into the flour mixture and stir just until a soft, slightly sticky dough forms. If the dough seems too dry, add milk 1 tbsp (15 ml) at a time until it holds together but is not runny.
6. Pack the bag: Spoon the dough into the prepared cloth bag, pressing down to remove large air pockets but leaving enough room for the pudding to expand (fill to roughly two-thirds). Fold the cloth over the top and tie securely with kitchen string. If using a pudding bag, follow the bag instructions and tie.
7. Boil: Place a large pot with at least 3 quarts/liters capacity on the stove and bring enough water to a gentle simmer to cover most of the bag. Lower the tied bag into the simmering water, supporting it with a trivet or a folded towel on the bottom to keep it off direct heat. Cover the pot and simmer gently for 2 to 2 1/2 hours, keeping water at a steady simmer and topping up with boiling water as needed so the bag remains mostly submerged.
8. Check and finish: After about 2 hours, carefully lift the bag briefly to test for doneness — the pudding should feel firm and spring back slightly. If not done, return to simmer another 15–30 minutes.
9. Rest and unwrap: Remove the bag from the pot, let sit 5–10 minutes to settle, then untie and unwrap on a plate. Invert onto a serving dish if you prefer a rounded pudding shape, or leave in the cloth and slice.
10. Serve: Slice and serve warm. Figgy Duff is traditionally accompanied by butter, molasses or a hard sauce (butter-sugar sauce) or warmed cream.