Friday, Dec 02, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Food

Newfoundland Figgy Duff

3 cups fresh bread crumbs

1 cup raisins

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon baking soda

1 tablespoon hot water

1/2 cup molasses

1/4 cup melted butter

1/2 cup flour

Soak bread crumbs in water a few minutes and squeeze out water if necessary. Combine crumbs with raisins, sugar, and spices. Mix with a fork. Dissolve soda in hot water. Add molasses, melted butter, and soda to crumb mixture and stir in flour. Mix well. Spoon into 5-or-6-quart souffle dish. Cover with foil that is secured with stringd. Place baking dish in larger pan with boiling water that comes of the way to top. Steam over medium heat on stove top until pudding is firm, at least 1 hours. Top with warm, unwhipped heavy cream.

Yield: 4 to 6 servings

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