Newfoundland Recipes

Figgy Duff

Ingredients: 2 cups bread crumbs, made from bread crusts
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 tsp baking soda
1 tbsp hot water
1/2 cup all-purpose flour
1 tsp ginger, allspice, and cinnamon
1/2 tsp salt
Water Molasses Coady: 1 cup molasses, 1/4 cup water, 1/4 cup butter, and 1 tsp vinegar

Method: To make bread crumbs, soak dry bread crusts in enough water to soften; drain and squeeze gently to remove excess water. Break bread into crumbs and measure out 2 cups. Grease a 4 cup mold. Mix crumbs, raisins, molasses, and melted butter together. Combine baking soda and water and add to crumb mixture; mix well. Sift together flour, ginger, allspice, cinnamon, and salt; stir into crumb mixture. Pour mixture into greased pudding mold. Cover the top with a large piece of greased foil and fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand. Place mold on rack in a steamer or large pot. Add boiling water to halfway up the sides of pudding mold. Cover and steam for 2 hours or until firm to touch. Serve topped with Molasses Coady. Pudding can be placed in a cloth pudding bag instead of mold. Place bag in pot with enough water to cover bag. Pudding can be cooked in a pot with Jigg's Dinner.
Making Molasses Coady: In a saucepan, combine all the ingredients. Heat until boiling; simmer, stirring ocassionally, for 10 minutes. Serve over steamed or baked puddings.