A “figgy” refers to the raisins in the mixture. The “duff” refers to the dough mixture Most families enjoy this special tasty treat on special days known as “duff days” in many parts of the island.
I enjoy having a Sunday dinner, especially at grandma’s when she makes her own figgy duff. I’ve tasted none that can compare.
- 1/2 cup butter
- 2 cups flour
- 1 egg
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/2 cup milk or water
- 1 cup of raisins (I’d probably put in more)
- Pinch of salt
Combine dry ingredients and add milk and egg. Place in cloth bag and broil for 1 hour in a pot of water. Ingredients can be steamed in a pudding mold. To make a plain duff, follow the same recipe but omit raisins.
Live Rural NL - Christopher C. Mitchelmore
Posted on September 6, 2010, in Cuisine and tagged bake, Baking and Confections, Baking powder, Breads, cook, cooking, cuisine, duff, figgy, home, Newfoundland, Newfoundland and Labrador, pudding, raisin, recipe. Bookmark the permalink. 6 Comments.