https://www.rockrecipes.com/newfoundland-figgy-duff/
Newfoundland Figgy Duff. Prep Time: 10 minutes. Cook Time: 1 hour30 minutes. Total Time: 1 hour40 minutes. Newfoundland Figgy Duff has nothing to do with figs; raisins were once referred to as figs here & are always added to this traditional steamed pudding.

https://www.food.com/recipe/newfoundland-figgy-duff-136410
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.

https://bakefromscratch.com/figgy-duff/
Preheat oven to 275°F (140°C). Butter and flour a 6-cup steamed pudding mold. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition.

https://canadianfoodfocus.org/recipes/classic-canadian-dish-figgy-duff/
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.

https://www.cookist.com/figgy-duff/
How to Make Figgy Duff. In a large bowl, sift the flour, baking powder, and sugar together. Stir in the raisins, making sure to coat them well. Pour in the butter, milk, and vanilla. Stir until a dough just begins to form. Place the dough into a pudding steamer or a heavy wet cotton pudding bag. Seal it with an elastic band.

https://newfoundland.ws/figgy-duff-recipe/
Place molds in a large pot and add boiling water till it reaches the halfway mark on the molds. Cover and steam for 2 hours or until firm to touch. Serve with Molasses Coady (below). Molasses Coady. 1 cup molasses. 1/4 cup butter. 1/4 cup water. In a saucepan, combine ingredients. Heats to a boil then simmer, stirring occasionally, for 10 minutes.

https://www.wikihow.life/Make-Figgy-Duff
Pour the hot water over the baking soda. 4. Melt the butter. 5. Add the molasses, melted butter and baking soda to the crumb and spice mixture. 6. Combine all of this with flour and mix well. 7. Pour the mixture into the large, greased tomato can, cover the top with foil and secure the foil with an elastic band.

https://canadianfoodfocus.org/canadian-food-stories/dessert-in-a-bag-the-history-of-figgy-duff/
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.

https://www.tasteatlas.com/figgy-duff
Figgy duff. Figgy duff is a flavorful Canadian pudding made with flour, molasses, raisins, breadcrumbs, brown sugar, and butter. The mixture is stuffed in a cotton bag or cloth, then steamed or boiled in water. It is believed that the dish originated with the first settlers in Newfoundland and Labrador. Regarding the name of the dish, figgy

https://www.foodbloggersofcanada.com/iconic-canadian-food-figgy-duff/
Figgy Duff is a traditional boiled pudding made with flour, butter, sugar, molasses and raisins. There are also some variations in the recipes: some use flour, while others use breadcrumbs, and sometimes spices like ginger, cinnamon and all-spice are used. The duff is boiled in a large pot of water in a pudding bag (used exclusively for pease

https://www.youtube.com/watch/?v=b2bF5gZyYDA
Figgy Duff, you say? If you don't know what it is, you're in luck, because not only do I show you how to make it, and give it a taste too on this episode of

https://www.bigoven.com/recipe/newfoundland-figgy-duff/2839988
Note: you can substitute the sugar for ½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and ½ tsp allspice can also be added as variationsTraditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce.

https://eatnorth.com/katelyn-marchyshyn/canadian-dyk-newfoundland-has-its-own-regional-dessert-called-figgy-duff
by Katelyn Marchyshyn. photo by Meal Makeover Moms via Flickr. One of the most iconic desserts in Newfoundland, a Figgy Duff is a traditional boiled pudding that includes flour, butter, sugar, molasses and raisins. It is seriously sweet, and it is no surprise that many people think this dessert's name implies the inclusion of figs, but the word

https://more.ctv.ca/food/recipes/2023/ctv-life/figgy-duff-with-maple-syrup-whisky-sauce.html
Combine the wet ingredients into a bowl. Mix well with flour, sugar, salt, dried fruit and nuts. Place the mixture into a pudding bag or cheesecloth, close the top, and boil it. Cook for two hours until the Figgy Duff is firm. While it cooks, prepare your sauce. Place grenadine whiskey and sugar into a pot. Carefully light the liquid on fire

https://en.wikipedia.org/wiki/Figgy_duff_(pudding)
Flour, butter, sugar, molasses, raisins. Food energy. (per serving) 733 kcal (3069 kJ) Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner. It is sometimes called a raisin duff. The word 'Figgy' (or figgie) is an old Cornish term for raisin; perhaps indicating

https://redefineit.blogspot.com/2008/09/figgy-duff-recipe-from-newfoundland.html
Figgy Duff. The following recipe is found at the Newfoundland Recipes website. Ingredients: 2 cups bread crumbs, made from bread crusts. 1 cup raisins. 1/2 cup molasses. 1/4 cup butter, melted. 1 tsp baking soda. 1 tbsp hot water. 1/2 cup all-purpose flour. 1 tsp ginger, allspice, and cinnamon. 1/2 tsp salt

https://www.wizardrecipes.com/figgy-duff/
1−1/2 Cup Dried bread crumbs ; 1/3 Cup All−purpose flour ; 3/4 Cup Raisins; soaked in 3 tablespoons of rum until plump, drained ; 1/4 Teaspoon Ground allspice

https://www.cooks.com/recipe/pd88z662/figgy-duff.html
2 c. bread crumbs (made by directions below) 1 c. raisins 1/2 c. molasses 1/4 c. butter, melted 1 tsp. baking soda 1 tbsp. hot water 1/2 c. flour 1 tsp. each: ginger, allspice and cinnamon 1/2 tsp. salt

https://liveruralnl.com/2010/09/06/figgy-duff/
3/4 cup sugar. 2 tsp. baking powder. 1/2 cup milk or water. 1 cup of raisins (I'd probably put in more) Pinch of salt. Combine dry ingredients and add milk and egg. Place in cloth bag and broil for 1 hour in a pot of water. Ingredients can be steamed in a pudding mold. To make a plain duff, follow the same recipe but omit raisins.

https://recipesbyjenn.com/figgy-duff/
Figgy Duff. Prep Time: 10 minutes; Cook Time: 20 minutes; Print. Figgy Duff. By Jenni Melnyk. June 29, 2014. I grew up in the Maritimes, but truthfully, I never came across this recipe until I was in my mid-teens. It was one of those must-have recipes when I moved away to the West. And while I was taught to use a cheese cloth, or pudding bag to

https://beautyandthebay.ca/2020/12/16/how-to-make-blueberry-duff-figgy-duff-peas-pudding/
1 tsp. allspice. 1/2 tsp. nutmeg. 1/2 cup cold water. 1 cup blueberries. Method: Beat egg and stir in mollasses, melted shortening and vanilla. Add flour, baking powder, baking soda and spice alternatly with the water. Fold in blueberries. Place in your pudding bagand boil for 2 & 1/2 hours.

https://www.food.com/recipe/steamed-figgy-duff-or-pudding-235899
Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold. Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.

https://www.bonitaskitchen.com/recipe/roast-and-duff-traditional-newfoundland/
In a mason jar add the mixture of flour and water, shack will, then add to the boiling beef broth in the roaster. Mix until thicken then place roast back into gravy. Keep some gravy out for extra for veggies when serving. Then add the duff dough over top, leave uncovered and place back in the oven, for 15 to 20 minutes or until golden brown.