Figgy Duff

Instructions

1- In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.

2- Add raisins and stir well, making sure to coat the raisins in the flour mixture.

3- Add melted butter, molasses and water and mix with a wooden spoon.

4- Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag.

5- Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.

6- Boil pudding for 1.

7- 5 hours.

8- (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.

9- ) When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.

10- 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.