Figgy Duff (serve with Molasses Coady) Recipe

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Figgy Duff (serve with Molasses Coady)

From Dorothy McNett's recipes at Coady is a popular dessert sauce in Newfoundland, not candy!

3 cups bread crumbs
1 cup raisins
1/2 cup raw sugar
1/4 teaspoon fine sea salt
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
3 tablespoons molasses
1 teaspoon baking soda
1 tablespoon hot water
1/2 cup unbleached alll purpose flour

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.

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