Jigg's Dinner

"Traditional Newfoundland Sunday Dinner. The tradition of Jigg's Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs - a man who loved his corned beef and cabbage."
photo by Anonymous photo by Anonymous
photo by Anonymous
Ready In:


  • 1 piece salt beef (You can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
  • 12 head cabbage, quartered
  • 1 medium turnip
  • 10 carrots, chopped in chunks
  • 10 potatoes, cut into quarters or halves depending on size
  • Peas Pudding

  • 1 bag yellow split peas


  • Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
  • The next day, dump out the water in which the salt beef was soaking.
  • Place the beef in the stock pot and put enough water in just to cover the beef.
  • After an hour of soaking, test the water.
  • If it is extremely salty, dump out that water and soak the beef for another hour.
  • If the water is fine, fill up the pot with water and set it to boil!
  • The split peas that have been soaking overnight, must be drained.
  • Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
  • Both of the puddings should take close to two hours.
  • Now comes the count down for the vegetables.
  • The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
  • Turnips& Carrots 30 minutes (1 ½ hours).
  • Potatoes 20 minutes (1 hour and 40 minutes).
  • At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
  • Slice the Dark Molasses Pudding.
  • Mash the pease pudding.
  • Then it's time to eat.
  • HINT: serve with roast of chicken, turkey or beef.
  • Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
  • Left over veggies fry up great next day as hash.

Questions & Replies

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  1. Susan Hembree
    It says there is a dark molasses pudding for this recipe. Where is it? I don't see it as part of this recipe. Thanks.


  1. Wee34516
    I make Newfie Dinner for every cooked dinner occasion..its a tradition!! My Family is all from Newfie. I however do not soak my salt beef or my peas overnight.I put the salt beef in the pot and bring to a boil then taste the water,if its to salty I will drain off some water add more and reboil. My peas are put into my bag dry and tossed in with the salt beef in the morning around 10:00-11:00am.I let it boil all day and in the afternoon around 4:00pm I start the Veggies...dinners ready by 5:30. Very very Yummy dinner and the house smells amazing!!!
  2. ringrandy
    The Molasses Pudding was the best part! So delicious! ??
  3. Ariesnewfiegirl
  4. Babinni
    Authentic. I'm from Nfld, and this is how its done, I only wish the recipe for molasses pudding (referred to in the middle of the recipe) was included. Mainlander222, please post more ..we need you to share more recipes like this. Thanks much.
  5. Drakes
    This if fantastic, thanks :o) My hubby is a Newfy, and he told me about this "Jiggs Dinner", so I made it for his birthday, and not only did he love it, but said it was totally authentic, and he (and his mom who lives in Newfy-land) were impressed that I went as far as to make it with Peas pudding AND Figgy Duff... He said it was totally authentic. Thanks!



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