Figgy Duff
A dense steamed raisin pudding, boiled in a cloth bag or pudding basin and traditionally served alongside Jiggs dinner or on its own with molasses sauce.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Pudding bag or basin
- •Large stockpot
- •String
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 52 g
- protein
- 5 g
- calories
- 310
Instructions
- 1
Combine breadcrumbs, flour, suet, sugar, spices and baking soda in a large bowl.
- 2
Stir in the raisins so they are well coated with the dry mixture.
- 3
Mix the molasses into the milk, then pour into the dry ingredients and stir to a stiff, even batter.
- 4
Spoon into a well-greased pudding basin or a floured cloth bag, leaving room to expand, and tie or cover tightly.
- 5
Lower into a large pot of simmering water so it comes halfway up the basin, and steam for 2 to 2.5 hours, topping up water as needed.
- 6
Lift out, rest for 5 minutes, then turn out onto a plate.
- 7
Slice and serve warm with molasses sauce or butter.
Chef's tips
Leave real slack in the bag or basin, since the crumbs and raisins swell considerably as they steam.
Ingredient substitutions
- suet → cold grated butter or vegetable shortening
- raisins → a mix of raisins and currants
Storage
Keeps 4-5 days wrapped in the fridge; freezes well sliced.
Reheating
Re-steam slices for 10 minutes, or microwave briefly with a splash of water.
Common mistakes to avoid
- •Packing the bag or basin too full so the pudding cannot expand
- •Letting the pot boil dry during steaming
Serving suggestions
Cooked Figgy Duff?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
