Figgy Duff Recipes

Steps:

• Soak the bread crumbs in water for a few minutes. Squeeze out the water.
• Combine the crumbs, raisins, sugar & spices, mix with a fork.
• Pour hot water over the soda.
• To the crumb mixture add molasses, melted butter & soda.
• Add flour & mix well.
• Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.

Steps:

• Combine dry ingredients,and add milk and egg.Place in a cloth bag and boil for 1 hour in a pot of water.

Steps:

• In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
• Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
• Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
• Cover and let this stand for 30 minutes.
• Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
• Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
• Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
• Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.