**Newfoundland Figgy Duff** 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.

Ingredients

• 2 cups flour
• ½ cup sugar
• 2 tsp baking powder
• ⅓ cup melted butter
• ¾ cup milk
• 2 tsp vanilla extract
• 1 cup raisins

Instructions

1. Sift together the flour sugar and baking powder.
2. Add the raisins and toss well.
3. Add the milk, melted butter and vanilla.
4. Mix all together with a wooden spoon just until a soft dough is formed.
   Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the
   bag with a piece of butcher string but leaving about an inch of slack at the top to
   allow the pudding to expand. Boil for approximately 1½ hours. This is most often
   done in the pot with the boiled root vegetables, cabbage and salt beef included in
   a Jiggs Dinner but can be done in a pot on its own as well.

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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 variations
Traditionally served with a roast dinner or Jiggs Dinner but also served as a
dessert with a Rum Butter Sauce.

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This Recipe Is Published Here

bon appetit