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Claire - Chef's Cookware

Seasonal Pudding

22nd December 2006 11:29

Our daughter's school's Christmas play in 2006 had a Victorian theme and she loved one of the songs in which the children pleaded for "Figgy Duff." We looked up some recipies on the internet and, using the Newfoundland recipe as a starting point, came up with the following variation of our own. The kids can't get enough!!!

  • 3 cups breadcrumbs
  • 1 cup raisins
  • quarter cup chopped dried figs
  • half cup muscovado sugar
  • pinch salt
  • 1tsp each ginger, allspice and cinnamon
  • 2 tsp baking powder
  • quarter cup olive oil (supposedly better for you than butter and definitely does not spoil the taste)
  • 1 tbsp black treacle/ molasses
  • 2 tbsp golden syrup
  • half cup of beer (gives Dad an excuse to open a bottle too)
  • half cup wholemeal plain flour

Stir the fruit and the beer together in a large bowl. Stir in all the dry ingredients. Stir in the treacle and syrup - the kids love this bit but you have to persuade them to keep the spoons out of their mouths at this stage.

Put the prepared mixture into a glass or metal bowl, leaving an inch or so at the top for the pudding to rise. Tie on a round of foil and put in a steamer (Our vegetable steamer doubles up as a pudding steamer). Boil for 1 and a half hours. Make sure the pan does not boil dry in this time.

Serve with creamy custard. The Newfoundlers serve with more molasses so this is an alternative.

I suspect this is going to become an all-year favourite.

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