Figgy Duff: The Cozy Winter Dessert Canadians Grew Up With
I first tasted Figgy Duff at my aunt’s kitchen in Newfoundland during a rainstorm that made the whole house smell like warm molasses and spice.
She unwrapped a damp cloth and revealed a dark, glossy pudding studded with plump raisins; we sliced generous wedges and topped them with butter that melted into warm pockets of sugar.
It felt like a hug. Ever since, I’ve practiced the gentle art of steaming puddings until their centers are soft and deeply flavored. This Figgy Duff recipe keeps that old-school comfort, but with clear, modern steps so you can make it at home — even if you’re new to steamed desserts.
What Is Figgy Duff?
Figgy Duff is a traditional Newfoundland steamed pudding that’s dense, moist, and studded with dried fruit — usually raisins or currants. Despite the name, “figgy” doesn’t always mean figs; historically the term sometimes referred to any dried fruit.
It’s a heritage recipe, served hot with butter, treacle, molasses, or a simple hard sauce. It’s an old-fashioned dessert that rewards gentle steam and low, patient heat.
Why You’ll Love This Version
- Uses common pantry ingredients and a simple technique.
- Flexible: steam in a pudding basin, a cloth, or try the Instant Pot method.
- Kid-friendly to help with rolling and mixing.
- Keeps well — tastes even better the next day.
Ingredients And Substitutions
Below is a clean table with the ingredients for one standard Figgy Duff (serves 8–10). After the table I list substitutions and notes so you can tweak for dietary needs.
| Ingredient | Amount | Notes / Substitutions |
|---|---|---|
| All-Purpose Flour | 2 cups (250 g) | Can use 1 cup all-purpose + 1 cup whole wheat for nuttier flavor |
| Baking Powder | 2 teaspoons | Ensures a light lift — don’t skip |
| Salt | ½ teaspoon | |
| Brown Sugar (packed) | 1 cup (200 g) | Light or dark brown sugar both work; coconut sugar OK |
| Unsalted Butter, softened | 6 tablespoons (85 g) | For vegan: use coconut oil or vegan butter |
| Egg | 1 large | For egg-free: replace with 3 tbsp applesauce + 1 tsp baking powder |
| Milk | 1 cup (240 ml) | Dairy-free milk (soy, oat, almond) works fine |
| Molasses | 2 tablespoons | Adds depth — maple syrup is OK but less robust |
| Raisins or Currants | 1 cup (150 g) | Use chopped dried figs or chopped dates if you prefer |
| Breadcrumbs | ½ cup (30 g) | Stale bread processed into crumbs; helps texture |
| Lemon Zest | 1 teaspoon | Optional, brightens fruit |
| Spices (Ground Cinnamon + Nutmeg) | 1 teaspoon cinnamon, ¼ teaspoon nutmeg | Optional: 1/2 tsp mixed spice or 1 tsp ginger |
Equipment You’ll Need
- Large saucepan with a lid (for steaming) or Instant Pot set to steam
- Pudding basin or heatproof bowl (about 1.5–2 quart / liter capacity)
- Cheesecloth or clean tea towel (if using the cloth method)
- Mixing bowls, wooden spoon, measuring cups & spoons
- Kitchen twine (if using cloth)
- Baking rack (to keep the basin above simmering water)
Step-By-Step: Classic Steamed Figgy Duff (Pudding Basin Method)
I write steps the way I like to do them — chronological, sensory cues, and with small troubleshooting tips so you won’t have to guess.
1. Prepare The Basin And Steam Setup
Grease the pudding basin (or heatproof bowl) with butter and dust with a little flour or line with a round of parchment to make removal easier. Fill a large saucepan with enough water to come halfway up the outside of the basin once it’s sitting in the pan.
Place a small baking rack or an inverted heatproof saucer in the bottom so the basin sits above the water — not directly on it. Bring the water to a gentle simmer while you make the pudding.
2. Toast Breadcrumbs And Heat Fruit (Optional But Helpful)
If your breadcrumbs are not stale, toast them in the oven for 5–8 minutes until dry. Warm the raisins briefly in a small saucepan with a teaspoon of water and one teaspoon of molasses for 1–2 minutes — this plumps them and makes them juicier after steaming.
3. Mix Dry Ingredients
In a large bowl whisk together the flour, baking powder, salt, and spices. Stir in the brown sugar and breadcrumbs until evenly distributed.
4. Cream Butter And Add Wet Ingredients
In another bowl beat the softened butter with the egg until smooth. Add the milk and molasses, stirring until combined. Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until just combined — the batter should be thick, spoonable, and studded with fruit.
5. Fold In The Fruit
Fold the raisins (or chosen dried fruit) and lemon zest into the batter. If the batter feels too dry, add a tablespoon or two of milk; if too thin, fold in a tablespoon of flour.
6. Spoon Into Basin
Spoon the batter into the prepared basin, leaving about an inch from the rim (batter will expand slightly). Cover the basin tightly: if using the basin’s lid, grease it and secure with kitchen twine as needed. If using parchment and foil, cover with a circle of parchment and then foil, pleating tightly so steam can’t enter.
7. Steam Gently
Place the basin on the rack in the simmering water. Cover the saucepan with a lid and keep the water at a gentle simmer — not a rolling boil. Steam for 2 to 2¼ hours for a standard-size pudding. Top up the water as needed to maintain the level; add hot water (not cold) so you don’t shock the basin.
8. Check For Doneness
After 2 hours, check the pudding: a skewer inserted into the center should come out mostly clean (a few moist crumbs are fine). The pudding should feel firm when pressed lightly.
9. Rest And Unmold
Remove the basin carefully (use oven mitts!) and let rest for about 10 minutes. Run a thin knife around the edge and invert onto a serving plate. If it’s stubborn, place the plate over the basin and flip confidently in one motion.
10. Serve Warm
Slice and serve with a knob of butter, a drizzle of extra molasses, or with soft custard or hard sauce if you like. Figgy Duff is best warm; it also keeps beautifully in the fridge for a few days and reheats well in the microwave in 20–30 second bursts.
Instant Pot Adaptation (Faster, Reliable Steam)
If you own an Instant Pot, steaming Figgy Duff is super reliable and a touch faster.
- Prepare the batter and basin as above (use a 6–8 cup heatproof bowl that fits your pot).
- Pour 1 cup (240 ml) water into the IP, place a trivet, and set the basin on top.
- Seal and set on Manual / Pressure Cook for 35 minutes (High). Let natural release for 10–15 minutes, then release remaining pressure and carefully remove.
- Rest and unmold as with the stovetop method.
Tip: For a higher, lighter pudding, reduce the pressure time by 5 minutes and check.
Oven-Steamed Method (When You Don’t Want A Big Pot On The Stove)
- Preheat oven to 325°F (160°C).
- Place the covered basin in a deep roasting pan. Pour hot water into the pan to reach halfway up the basin.
- Bake for 2 to 2½ hours, topping up water carefully if needed.
- This method gives even, oven-controlled steam and is great if you’re baking other items.
Variations And Mix-Ins
- Fig And Almond: Replace raisins with chopped dried figs and stir in ½ cup chopped toasted almonds.
- Citrus Cranberry: Use dried cranberries and add the zest of an orange instead of lemon.
- Spiced Apple: Fold in 1 cup small diced apple sautéed briefly with a teaspoon brown sugar (reduce other liquids slightly).
- Chocolate Figgy Duff: Add ⅓ cup cocoa powder and ½ cup chocolate chips for a richer pudding (reduce flour slightly to keep balance).
- Gluten-Free: Substitute a 1:1 gluten-free flour mix and add 1 teaspoon xanthan gum for structure.
- Vegan: Use vegan butter, plant milk, and the applesauce egg substitute (see ingredients table).
Serving Suggestions
- Classic: Spread with unsalted butter and a drizzle of molasses.
- Rich: Serve with warm custard, hard sauce, or a scoop of vanilla ice cream.
- Tea Time: Slice thinly and serve with strong black tea or coffee.
- Breakfast Twist: Top with Greek yogurt and honey for a breakfast version.
How To Store And Reheat
- Room Temp: Keep covered for up to 24 hours.
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Wrap well in foil and freeze up to 3 months. Thaw overnight in the fridge and reheat.
- Reheat: Microwave 20–30 seconds per slice, or steam gently over simmering water for 8–10 minutes.
Troubleshooting Tips (What Could Go Wrong And How To Fix It)
- Pudding Is Soggy/Understeamed In Center: Steam longer; check with a skewer. Make sure the water is simmering, not boiling, and the basin is covered well.
- Top Is Too Dry Or Hard: Reduce steaming time slightly next time, or tent the basin with a layer of parchment under the foil to reduce direct heat.
- Fruit Sinks Or Clumps At Bottom: Toss fruit in a tablespoon of flour before folding in to help it suspend.
- Pudding Collapses After Unmolding: Let rest a little longer before unmolding; rapid temperature change can cause collapsing.
- Bitter Flavor From Molasses: Use light molasses or reduce to 1 tablespoon; maple syrup is milder.
Table Of Ingredients (Recipe Card)
Below is a compact recipe card you can skim quickly. Measurements given for a pudding that serves 8–10.
Figgy Duff (Recipe Card)
| Ingredient | Metric | US |
|---|---|---|
| All-Purpose Flour | 250 g | 2 cups |
| Baking Powder | 10 g | 2 tsp |
| Salt | 3 g | 1/2 tsp |
| Brown Sugar (packed) | 200 g | 1 cup |
| Unsalted Butter, softened | 85 g | 6 tbsp |
| Egg | 1 | 1 large |
| Milk | 240 ml | 1 cup |
| Molasses | 30 ml | 2 tbsp |
| Raisins or Currants | 150 g | 1 cup |
| Breadcrumbs | 30 g | 1/2 cup |
| Lemon Zest | 1 tsp | 1 tsp |
| Ground Cinnamon | 1 tsp | 1 tsp |
| Ground Nutmeg | 1/4 tsp | 1/4 tsp |
Yield: 8–10 servings
Prep Time: 20 minutes
Cook Time: 2–2¼ hours (stovetop steaming)
Total Time: ~2½ hours
Nutrition Facts (Estimated Per Serving)
Nutrition estimates are approximate and will vary with exact ingredients and portion sizes.
| Nutrient | Amount Per Serving (1 slice) |
|---|---|
| Calories | 260 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Sugar | 22 g |
| Fiber | 2.5 g |
| Sodium | 210 mg |
| Potassium | 140 mg |
Note: Using lighter sweeteners, sugar-free chocolate, or reduced-fat spread will change nutrition. For a vegan version, calories are similar; protein drops slightly.
Frequently Asked Questions
What Does “Figgy” Mean In Figgy Duff?
Despite how it sounds, “figgy” doesn’t always mean actual figs — in older English usage it often referred to any dried fruit. In Newfoundland tradition, Figgy Duff often uses raisins or currants. Use dried figs if you want the literal fruit.
Can I Make Figgy Duff Ahead Of Time?
Yes — in fact, Figgy Duff often tastes better the day after because the flavors deepen. Steam it, cool, wrap, and store in the fridge. Reheat gently before serving.
How Do I Know When The Pudding Is Done?
Insert a skewer into the center. If it comes out mostly clean with a few moist crumbs, it’s done. The top should be firm but not rock-hard.
Do I Have To Use A Cloth Or Basin?
No — both methods work. A basin is tidier and simpler for beginners. A cloth method is traditional (wrapping the batter in a cloth and tying it), but requires more attention to secure the cloth and keep water out.
Can I Use Fresh Fruit?
Small diced apples or pears can work if sautéed first to remove excess moisture. Avoid adding very wet fresh fruit without adjusting other liquids, as that can make the pudding soggy.
Will Figgy Duff Keep Well In The Freezer?
Yes, wrapped tightly and frozen, it keeps for up to 3 months. Thaw overnight in the fridge and reheat gently.
How Do I Make This Gluten-Free?
Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum to help with structure. Keep an eye on steaming time; it may need a few extra minutes.
What Should I Serve With Figgy Duff?
Traditionally, butter, hard sauce, custard, or a drizzle of molasses are common. Vanilla ice cream or Greek yogurt works well too.
My Favorite Serving Ritual
I always slice my Figgy Duff on a wooden board, let each slice be warmed by a knob of butter that melts into the warm crumb, then sprinkle a tiny pinch of sea salt on top — the contrast makes the raisins pop.
If I’m feeling indulgent, a warm tablespoon of custard on the side gives it that old-fashioned Sunday feel.
Conclusion
Figgy Duff is a dessert that embodies patience, tradition, and comfort. It’s forgiving, flexible, and wonderfully nostalgic — perfect for chilly nights, family gatherings, or any time you want something that feels like home. The method is simple: mix, steam, and rest.
The payoff is deep, molasses-scented warmth and a dense, fruity crumb that holds up well to butter and sauce.
Try the Instant Pot version if you want speed and reliability, or embrace the full, soothing ritual of stovetop steaming. Either way, you’ll have a pudding that tastes like a memory and makes new ones.
Full Printable Recipe Card
Figgy Duff — Steamed Newfoundland Pudding
Serves: 8–10 | Prep: 20 min | Cook: 2–2¼ hr
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (200 g) brown sugar, packed
- 6 tbsp (85 g) unsalted butter, softened
- 1 large egg
- 1 cup (240 ml) milk
- 2 tbsp (30 ml) molasses
- 1 cup (150 g) raisins or currants
- ½ cup (30 g) breadcrumbs (stale bread processed)
- 1 tsp lemon zest (optional)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Grease a 1.5–2 quart pudding basin and dust with flour or line with parchment.
- Bring a large saucepan of water to a gentle simmer with a rack inside.
- Warm raisins with a teaspoon of water and molasses for 1–2 minutes; set aside.
- Whisk flour, baking powder, salt, breadcrumbs, brown sugar, cinnamon, and nutmeg in a large bowl.
- Beat butter and egg together; add milk and molasses.
- Pour wet into dry and stir until just combined. Fold in raisins and lemon zest. Adjust thickness with small amounts of milk or flour as needed.
- Spoon batter into the basin, leaving 1 inch at the top. Cover tightly with lid or parchment + foil.
- Place on the rack in simmering water, cover pan, and steam for 2–2¼ hours, topping up water with hot water as needed.
- Test with a skewer; if done, remove, rest 10 minutes, then unmold. Serve warm.
Instant Pot: Place 1 cup water in IP, trivet, basin on top. Pressure cook 35 minutes, natural release 10–15 minutes.
