Figgy Duff

Begin by whisking together the all-purpose flour, brown sugar, baking powder, and the aromatic spices—ginger, allspice, and cinnamon—in a medium bowl. Mix thoroughly to evenly distribute the spices throughout the dry ingredients. Next, stir in the plump raisins, ensuring each one is generously coated with the flour mixture. This step helps to prevent the raisins from sinking to the bottom during cooking, resulting in a delightful burst of sweetness in every bite. Pour in the melted butter, rich molasses, and water, then blend everything together with a sturdy wooden spoon. The mixture will come together into a thick, sticky dough—if needed, you can use your hands to gently form the dough into a cohesive ball. Transfer the dough ball into a clean cotton pudding bag and securely tie the bag, leaving at least one inch of space inside to allow the pudding to expand as it cooks. This space is crucial for an even, tender texture. Immerse the pudding bag in a pot of boiling water and let it steam gently for 1.5 hours. Traditionally, in Newfoundland, the Figgy Duff is cooked alongside a Jiggs Dinner, infusing the pudding with extra hearty flavor, but it can also be boiled on its own with no loss of taste. Once cooked, carefully remove the pudding from the boiling water and let it cool slightly before unwrapping it from the bag. Place the pudding on a cutting board and slice it as you would a cake. Serve warm with your choice of sauce such as a rich rum butter sauce, simple warmed molasses, or the signature Molasses Coady sauce—a luscious blend of molasses, butter, and water that's a Newfoundland favorite. These warm accompaniments perfectly complement the deep, spicy flavors of the Figgy Duff, offering a comforting and indulgent finish to your meal. Tip: For best results, keep the water simmering gently to avoid the bag breaking or the pudding overcooking. Also, ensure the pudding bag is tightly secured to prevent any dough from leaking into the water.