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Figgy Duff (serve with Molasses Coady)
From Dorothy McNett's recipes at www.dorothymcnett.com. Coady is a popular dessert sauce in Newfoundland, not candy!
3 cups bread crumbs
Use about 4 - 6 slices fresh bread, soaked in water for a few minutes. Then gently squeeze out the water and rub the bread to make crumbs and measure without pressing down in a cup. In batter bowl, combine bread crumbs, raisins, sugar, salt and spices to blend nicely. Add melted butter, molasses,soda and hot water and then blend in the flour. Pour into a steam pudding mold and put on the lid. Steam in a pan with a bit of water for about 1 1/2 hours. OR, place the batter into a glass or ceramic batter bowl, cover with a plate or parchment paper and cook in microwave on full power for 5 minutes, and then on half power (power level 5) for about 15 minutes or until set up. Allow to cool and then serve drizzled with the Molasses Coady.
Recipe created 2018-12-30.