Figgy Duff: the easy recipe for a classic Canadian dessert

Figgy duff is a tasty steamed pudding that is a specialty of Canada's Newfoundland region. It's a common fixture at Jiggs dinner, a hearty meal which Newfoundlanders traditionally ate on Sunday evenings.

Figgy duff is similar to the English spotted dick or blueberry duff, another local favorite Newfoundland dessert made during the summer when blueberries are in season. Raisins are the main flavor in figgy duff – there aren't actually any figs in the dish. It's surprisingly easy to make and can be enjoyed with a meal or as a tasty dessert. If you enjoy raisin-based desserts, you'll adore figgy duff!

What is Figgy Duff Made of?

Despite its name, figgy duff isn't made with figs. In Newfoundland, raisins were referred to as figs for many years. Figgy duff is a steamed pudding made from flour, sugar, butter, milk, and raisins.

Tips for Making Newfoundland Figgy Duff

There are many different variations for figgy duff. Some add breadcrumbs, maple syrup, dried currants, orange or lemon zest, molasses, and baking spices.

The best sauce to serve with Newfoundland figgy duff is rum butter sauce – it goes beautifully with the flavor of the raisins. It also tastes wonderful with a brown sugar sauce or vanilla sauce.

If you don't have a pudding bag, you can wrap your figgy duff in cheesecloth to cook it.

Toast leftover figgy duff and slather it with butter, jam, honey, or maple syrup for brunch. You can even use it to make French toast.

How to Store Figgy Duff

Wrap leftover figgy duff and place it in the fridge for up to 3 days.

How to Make Figgy Duff

In a large bowl, sift the flour, baking powder, and sugar together.

Stir in the raisins, making sure to coat them well.

Pour in the butter, milk, and vanilla.

Stir until a dough just begins to form.

Place the dough into a pudding steamer or a heavy wet cotton pudding bag.

Seal it with an elastic band.

Boil for 1 ½ hour.

After boiling, the figgy duff should be firm.

Slice, serve and enjoy!

Notes

Make sure to toss the raisins well in the flour mixture. This will prevent them from sinking to the bottom.