Classic Canadian Dish: Figgy Duff
Move over dump cake recipes, it’s all about the bag cakes!
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Servings: 8 servings
Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp cinnamon
- 1 cup raisins
- 1/3 cup melted butter
- 1/2 cup molasses
- 1 Tbsp hot water
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.
Nutrition Facts
Classic Canadian Dish: Figgy Duff
Serving Size
1 slice without sauce
Amount per Serving
Calories
370
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
21
mg
7
%
Sodium
190
mg
8
%
Potassium
545
mg
16
%
Carbohydrates
72
g
24
%
Fiber
2
g
8
%
Sugar
31
g
34
%
Protein
4
g
8
%
Vitamin A
252
IU
5
%
Vitamin C
1
mg
1
%
Calcium
134
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.