Figgy Duff

Method7 steps · about 1 hr 40 min

1. 1

   Step 1: Whisk all the flour, brown sugar (1/2 cup), baking powder (2 tsp), ground ginger (1 tsp), ground allspice (1 tsp) and ground cinnamon (1 tsp) together in a medium bowl.

   Uses 2 cups All purpose flour · 1/2 cup Brown Sugar · 2 tsp Baking Powder · 1 tsp ground ginger · 1 tsp ground allspice · 1 tsp ground cinnamon

2. 2

   Step 2: Stir all the raisins (1 cup) into the actual dry mixture, coating them thoroughly with the flour mixture.

   Uses The complete dry mixture · 1 cup Raisins

3. 3

   Step 3: Gently melt the separate one-third-cup dough butter (⅓ cup). Add all this melted butter, the half-cup dough molasses (1/2 cup) and one tablespoon hot dough water to the actual flour-raisin mixture and mix with a wooden spoon. Form the complete dough into a ball with the spoon or your hands and put it in a clean cotton pudding bag.

   Uses The complete raisin mixture · ⅓ cup butter, melted in step 3 · 1/2 cup Molasses · 1 tbsp hot water for dough

4. 4

   Step 4: Tie the pudding bag securely, leaving at least one inch of room above the dough so it can expand while boiling.

   Uses The actual filled pudding bag

5. 5

   Step 5: Bring enough separate bath water to a boil in a suitable pot and lower in the tied pudding bag so it is submerged. Boil independently for ninety minutes, keeping the pudding submerged and topping up the bath with boiling water as needed. The duff should be firm when cooked.

   Boil independent figgy duff until firm · 90 minUses The complete tied pudding · Enough water to submerge the pudding bag; keep boiling and top up as needed

6. 6

   Step 6: Lift the firm pudding out of the boiling bath and let it cool slightly until safe to handle. Untie and remove the cotton pudding bag carefully, keeping the actual cooked pudding ready to slice.

   Uses The actual cooked pudding

7. 7

   Step 7: If making the optional Coady sauce, warm its separate one cup molasses, quarter-cup butter (¼ cup) and quarter-cup water (¼ cup) together in a small pan, stirring until the butter has melted and the sauce is combined. Slice the actual cooked pudding into eight portions and serve plain or with some of this actual warm sauce, retaining excess sauce separately.

   Uses The entire actual cooked pudding · 1 cup molasses for optional Coady sauce · ¼ cup butter for optional Coady sauce · ¼ cup water for optional Coady sauce