Figgy Duff

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a medium bowl, beat together flour, brown sugar, baking powder, and spices.
2. 2Add raisins and stir well, making sure to coat the raisins in the flour mixture.
3. 3Add 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.
4. 4Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.
5. 5Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.).
6. 6When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.
7. 7ServeSlice the 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.