In previous posts, I have mentioned the highly talented baking skills of my Grandmother Pearl and the delicious squashberry jam she prepared. On Monday, I dropped by her house and was greeted by the pleasant smell of freshly baked homemade bread.
We had a wonderful conversation over a steeping hot cup of coffee and tea at the kitchen table, as we peered out the window at the setting sun over the Strait of Belle Isle. I remembered as a child picking blackberries on the barrens near the ocean in her backyard. I would bring them in for her to make me the most delicious blackberry puddings. It would be a real compliment with Sunday’s Dinner.
- Squashberry Jam from Grandmother Pearl (liveruralnl.com)
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