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Sliced Newfoundland figgy duff on a white plate with dark molasses sauce pooling around each raisin-studded slice

Steamed Newfoundland Figgy Duff with Molasses Sauce

A dense, spiced steamed pudding made with raisins and molasses, served warm with a buttery molasses sauce.
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Prep Time 20 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 476
Ingredients Method Notes

Ingredients
  

For the pudding
  • 200 g fresh breadcrumbs from day-old bread
  • 150 g all-purpose flour
  • 120 g shredded beef suet or grated cold butter
  • 200 g raisins called 'figs' in Newfoundland
  • 100 g brown sugar packed
  • 60 ml molasses fancy, not blackstrap
  • 1 tsp baking soda
  • 120 ml whole milk warmed
  • 1 egg large
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
For the molasses sauce
  • 60 g butter
  • 80 g brown sugar packed
  • 60 ml molasses
  • 120 ml heavy cream
  • 1 pinch salt

Method
 

Make the pudding batter
  1. Grease a 1.5 L / 6-cup pudding basin with butter and line the bottom with a small circle of parchment paper.
  2. In a large mixing bowl, combine the breadcrumbs, flour, suet, raisins, brown sugar, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk the egg with the warmed milk, molasses, and baking soda.
  4. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick and heavy, not runny.
  5. Scrape the batter into the prepared basin, filling it about two-thirds full, and smooth the top.
  6. Cover the basin with a pleated sheet of parchment then foil, leaving room for expansion, and tie tightly with kitchen twine.
Steam the pudding
  1. Set the basin on an upturned saucer inside a 30 cm / 12-inch stockpot. Pour boiling water halfway up the sides of the basin.
  2. Cover the pot and steam over medium-low heat, keeping the water at a steady simmer, for 3 hours. Top up with boiling water every hour so the pot doesn't run dry.
  3. Check doneness with a skewer inserted into the center of the pudding. It should come out clean with no wet batter clinging. If not, cover and steam another 15 to 20 minutes.
  4. Lift the basin out of the pot and let the pudding rest, still covered, for 10 minutes.
Make the sauce and serve
  1. While the pudding rests, melt the butter in a 2-quart / 1.9 L saucepan over medium heat. Stir in the brown sugar and molasses and cook for 2 to 3 minutes until dissolved.
  2. Pour in the cream and simmer, stirring, for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
  3. Turn the pudding out onto a plate, slice thick, and serve warm with the sauce poured over.

Notes

  • Steam the full 3 hours; pulling it early leaves a gummy center.
  • Keep the pot water at a steady simmer, not a hard boil.
  • Top up with boiling water hourly so the pot never runs dry.
  • Make the sauce fresh right before serving for the best pour.