Canadian Regional Desserts Archives

Steamed Newfoundland Figgy Duff with Molasses Sauce

Steam Newfoundland figgy duff with raisins and molasses for a dense, spiced pudding finished with a warm molasses sauce.

Bake a classic Quebec tarte au sucre with a brown sugar cream filling and flaky homemade crust, set with a 2-hour cool for clean slices.

Bake pets de soeur, Quebec’s spiraled cinnamon pastry rolls, in a maple cream that caramelizes into a sticky glaze right in the dish.

Bake a moist date-and-walnut Queen Elizabeth cake finished with a broiled coconut topping that turns golden in about 3 minutes.

Bake a classic Canadian flapper pie with cinnamon graham crust, silky stovetop custard, and golden toasted meringue, chilled until sliceable.

Simmer wild blueberries into a thick syrup, then steam soft dumplings on top for this classic Nova Scotia blueberry grunt, ready in 48 minutes.

Bake a Saskatoon berry pie with a buttery lattice crust and glossy purple filling, ready from prep to slice in about 5 hours.

Bake pouding chômeur, Quebec’s classic maple syrup pudding cake with a bubbling maple-cream sauce poured hot over soft batter.

Bake gooey Canadian butter tarts with flaky homemade pastry and a buttery caramel filling, ready in under 90 minutes with pantry staples.

Chill a coconut graham crust, egg-cooked chocolate base, and custard-powder filling into Classic Nanaimo Bars, no oven needed.