DessertCanadian

Figgy Duff

Name: Figgy Duff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups All purpose flour; 1/2 cup Brown Sugar; 2 tsp Baking Powder; 1 tsp Ginger; 1 tsp Allspice; 1 tsp Cinnamon; 1 cup Raisins; 1/3 cup Melted Butter; 1/2 cup Molasses; 1 tablespoon Water

Figgy Duff is a classic Canadian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring All purpose flour, Brown Sugar, Baking Powder, Ginger, Allspice, Cinnamon, Raisins, Melted Butter and Molasses, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Canadian cooking, be sure to also explore our recipe for Beavertails.

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Ingredients

All purpose flour2 cups
Brown Sugar1/2 cup
Baking Powder2 tsp
Ginger1 tsp
Allspice1 tsp
Cinnamon1 tsp
Raisins1 cup
Melted Butter1/3 cup
Molasses1/2 cup
Water1 tablespoon

Step-by-Step Instructions

8 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

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

Step 2🥄 Mix

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

Step 3🥄 Mix

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

Step 4

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

Step 5

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

Step 6♨️ Boil⏱️ 5 hours

Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)

Step 7

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

Step 8🔪 Prep

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.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Figgy Duff carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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