Prep 15 mins
Cook 1 hr 30 mins
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 :-)
- 3 cups fresh breadcrumbs
- 1 cup raisins
- 1⁄2 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1⁄2 cup molasses
- 1⁄4 cup melted butter
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 1⁄2 cup flour
- 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.
I love figgy duff, it's a traditional newfie dessert. Jiggs dinner is a traditional Newfie boiled dinner where you boil salt beef (naval beef in a bucket) with cabbage, potatoes, carrots, turnip and peas pudding (done in a pudding bag as well) If you make the figgy duff this way, it will add some salty flavour to it, which really makes it "taste like home"