figged duff

• Format: Manuscript
• Language: English
• Subjects: English language > Dialects > Newfoundland and Labrador; Newfoundland
• Online Access: http://collections.mun.ca/cdm/ref/collection/elrcdne/id/25679

figgy a _Old Fashioned Figged Duff_ 3 cups of bread crumbs 3/4 cup melted butter 1 cup raisins 3 tablespoons molasses 1/2 cup broan sugar 1 tablespoon baking soda Few grains of salt 1 tablespoon hot water 1 teaspoon each of ginger, 1/2 cup of sifted flour allspice and cinnamon Stoak stale bread crumbs and crusts in water for a few minutes. Squeeze out the water and rub between the hands to make crumbs. Measure without pressing down in the cup. Combine the bread crumbs, raisins, sugar, salt and spices and mix with a fork. Add melted butter, molasses, and soda (over) [reverse] which has been dissolved in the hot water. Now add the flour and combine well. Pour mixture into a dampened pudding bag; tie tightly leaving a little slackness to allow the pudding to expand. Boil for 1 and one-half hours. (May be done with corned beef or pork) Serve with heated molasses. This is usually served with Corned Beef and Cabbage dinner. G.M. Story JAN 1971 PRINTED ITEM JH JAN 1971 Used I and Sup Used I Not used Continued from F_13562.