Figgy Duff

Instructions

1. 1

   Mix Dry Ingredients Together

   20 min

   In a medium mixing bowl, thoroughly combine all-purpose flour, brown sugar, baking powder, ginger, allspice, and cinnamon. Use a whisk to ensure that all the dry ingredients are evenly distributed and there are no lumps. This base will provide the essential flavor and texture to your pudding.

2. 2

   Coat Raisins in Flour Mixture

   12 min

   Add the raisins to the flour mixture, stirring gently to make sure they are evenly coated. This step helps prevent the raisins from sinking to the bottom of the pudding during cooking. Ensure every raisin is covered for an even distribution of sweetness.

3. 3

   Incorporate Wet Ingredients

   5 min

   Pour in the melted butter, molasses, and water into the bowl with the dry ingredients. Using a wooden spoon, mix everything together until a cohesive dough forms, which should be moist but not overly sticky. If the mixture seems too dry, you can add a little more water, a teaspoon at a time.

4. 4

   Prepare Pudding for Cooking

   16 min

   Shape the dough into a smooth ball and transfer it to a cotton pudding bag. Securely tie the bag, leaving about 1 inch of space at the top to allow the pudding to expand while cooking. This will help maintain the pudding’s shape and texture as it cooks.

5. 5

   Cook Pudding in Boiling Water

   1 min

   Bring a large pot of water to a rolling boil, then carefully submerge the pudding bag into the water. Allow it to boil for 1.5 hours, ensuring the water level remains high enough to cover the pudding bag. This slow cooking method helps create a moist and tender pudding.

6. 6

   Cool and Unwrap Pudding

   41 min

   Once the pudding has firmed up after the cooking time, carefully remove it from the boiling water and let it cool for about 10 minutes. Unwrap the pudding from the bag gently to avoid breaking it, and allow it to cool slightly before slicing.

7. 7

   Serve with Sauce

   5 min

   Slice the pudding into portions similar to cake slices, serving it warm. It pairs beautifully with a variety of sauces such as rum butter sauce, warmed molasses, or a rich Molasses Coady sauce made from molasses, butter, and water. This adds a lovely richness to the dessert.