Canadian National Dishes

Newfoundland Figgy Duff with Molasses Coady

Figgy duff is a Newfoundland raisin pudding, traditionally boiled or steamed in a cloth bag and often served with Jiggs’ Dinner. “Figgy” refers to the raisin pudding tradition; this version contains no dried figs. The soft, gently spiced pudding includes molasses and is cooked in a clean cloth bag at a steady simmer. Serve it warm as the sweet course with a boiled dinner or as a simple dessert. Molasses coady, a quick warm sauce, is optional.

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Wide view of sliced dark raisin pudding, with the moist crumb visible and molasses sauce beside the plate.
Wide view of sliced dark raisin pudding, with the moist crumb visible and molasses sauce beside the plate.
Prep 25 minutes
Cook 105 minutes
Total 2 hours 20 minutes
Calories About 280 kcal per portion, without sauce
Ingredients ↓
Overview

Newfoundland Figgy Duff with Molasses Coady

In Newfoundland, duff is a boiled pudding and figgy duff is a raisin version. It is commonly associated with Jiggs’ Dinner, though it also makes a homestyle dessert. Regional and household recipes vary: some use flour, raisins and molasses, while older community cookbook versions use soaked bread crumbs, and some cooks add other dried fruit. This recipe is a practical flour-based adaptation with raisins and molasses. It does not claim to be one definitive family formula.

The batter is tied in a clean, damp pudding cloth and gently simmered. Keep the bag submerged and off the pot bottom, and keep the water at a steady simmer rather than a hard boil. The optional molasses coady adds a sweet finish; its nutrition is not included below.

Practical

Practical

  • Weigh the flour and use packed brown sugar for repeatable results.
  • Stir only until a thick, soft batter forms; overmixing can make the pudding firm.
  • Leave room for the batter to expand when tying the cloth. A full bag can split or cook unevenly.
  • Use clean cotton muslin or a purpose-made pudding cloth and food-safe kitchen twine.
  • Keep at least 5 cm of simmering water over the bag and top up with boiling water as needed.
  • Rest the hot pudding before opening so it settles and releases from the cloth more easily.
Ingredients

Ingredients

Pudding

  • 250 g white all-purpose wheat flour, weighed
  • 150 g raisins
  • 100 g packed light brown sugar
  • 80 mL fancy molasses
  • 8 g baking powder
  • 1 g ground allspice
  • 1 g ground cloves
  • 2 g fine salt
  • 100 mL whole milk
  • 68 g unsalted butter, melted and cooled slightly
  • 10 mL vanilla extract

For the bag

  • 15 g all-purpose flour, for dusting the damp cloth

Optional molasses coady

  • 120 mL fancy molasses
  • 60 mL water
  • 15 g unsalted butter
  • 5 mL cider vinegar
Directions

Directions

Method

  1. Prepare the potAdd enough water to a large stockpot to cover the tied pudding by at least 5 cm. Put a small heatproof plate or trivet on the bottom to keep the cloth away from direct contact with the pot. Bring the water to a boil while you mix the batter.

  2. Combine the dry ingredientsWhisk the flour, baking powder, allspice, cloves and salt in a large bowl. Stir in the raisins and brown sugar so they are evenly coated.

  3. Make the batterWhisk the molasses, milk, melted butter and vanilla in a jug. Pour into the dry ingredients and stir just until a thick, soft batter forms. Do not taste the raw batter. If dry flour remains, add milk 1 tablespoon at a time; the mixture should be spoonable but hold together.

  4. Tie the puddingWet and wring out the clean pudding cloth or muslin. Spread it on a clean surface and dust the centre with the 15 g flour for the bag. Spoon the batter into the centre, leaving room to expand. Gather the cloth and tie securely with kitchen twine, leaving about 5 cm of headspace and a short loop for lifting.

  5. SimmerLower the wrapped pudding onto the trivet. Add boiling water if needed so the bag is covered by at least 5 cm. Bring the pot back to a gentle simmer, cover and cook steadily for 105 minutes. Keep the bag submerged and off the pot bottom; check the water level periodically and top up with boiling water.

  6. Rest and checkLift the hot bag carefully with tongs onto a rimmed tray. Rest for 10 minutes, then open it away from your face. Check the centre with a clean thermometer; about 90°C is a useful doneness cue, and the pudding should feel set with no wet batter. If the centre is cooler or still batter-like, retie the bag and continue simmering in 15-minute increments, then check again.

  7. Make the optional sauce and serveSimmer the 120 mL molasses, water, butter and cider vinegar in a small saucepan for 10 minutes, stirring until smooth. Slice the pudding and serve warm, plain or with a spoonful of sauce.

Practical

Practical

Serving

Make ahead: Cook the pudding a day ahead, cool it promptly, cover and refrigerate. Reheat it wrapped or in slices until steaming hot. You can also freeze individual slices for up to 2 months.

Make-ahead

Storage and reheating: Refrigerate cooked pudding in a covered container within 2 hours and use within 3–4 days. Reheat covered slices in a 160°C oven until steaming hot, or microwave in short covered intervals, turning as needed. Freeze wrapped slices for up to 2 months; thaw in the refrigerator and reheat until steaming.

Storage and reheating

Serving: Figgy duff is often served with Jiggs’ Dinner as the sweet course. It is also good on its own as dessert. Molasses coady is optional; omit it for a less sweet serving. Sauce is not included in the nutrition estimate.

Control points

Control points

  • The batter is very stiffAdd milk 1 tablespoon at a time. It should be thick and spoonable, not pourable.
  • The bag floatsKeep it submerged with a heatproof saucer or other clean heatproof weight; do not use a sealed jar or loose metal object.
  • The water boils hardLower the heat to a gentle simmer so the bag does not strike the pot and the pudding cooks evenly.
  • The centre is still wetRetie the cloth and continue simmering in 15-minute increments, checking the centre again each time.
  • The cloth sticksRest the pudding for the full 10 minutes and peel the damp cloth away slowly.
Nutrition

Nutrition

  • Serving sizeOne-eighth of the pudding, without sauce
  • Calories280 kcal
  • Carbohydrate62 g
  • Protein4 g
  • Fat8 g
  • Fibre2 g
  • Sodium220 mg

This is a rounded ingredient-based estimate, not a laboratory analysis. It excludes the optional molasses coady and the flour used to dust the cloth, which is not intended to be eaten. Flour, raisin and molasses brands and measurements can change the result.

Contains wheat/gluten and milk. Do not taste raw flour or batter; raw flour can carry harmful bacteria. Use clean food-contact cloth and twine. Keep the bag fully covered by simmering water and away from the pot bottom. Lift and open the hot bag over a tray, away from your face, to avoid steam burns. Refrigerate leftovers within 2 hours at 4°C or colder.

FAQ

FAQ

Does figgy duff contain figs?

No. In the Newfoundland food name, “figgy” refers to a raisin pudding tradition. This recipe uses raisins and no dried figs.

What is molasses coady?

It is a warm molasses sauce served with pudding in some Newfoundland recipes. This quick version includes water, butter and a little cider vinegar; it is optional.

Can I serve figgy duff with dinner?

Yes. It is commonly served as the sweet part of Jiggs’ Dinner, but it can also be served as a standalone dessert.

Finish

Finish

  • For a traditional-style dinner, serve a slice beside Jiggs’ Dinner.
  • For dessert, offer warm molasses coady at the table.