Figgy Duff

How to Make Figgy Duff

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1. Grease a 1.2 litre pudding basin and line the base with a disc of baking paper.

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2. Mix the flour, breadcrumbs, baking powder, cinnamon, nutmeg and salt in a large bowl, and rub in the grated butter.

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3. Stir in the raisins and 60 g of sugar.

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4. Whisk the 120 ml molasses, milk and egg together, pour into the dry mixture, and stir to a soft, dropping batter.

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5. Spoon the batter into the basin, leaving 3 cm of space at the top. Cover with a pleated sheet of baking paper and a sheet of foil, and tie them tightly with string.

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6. Set the basin on a trivet or upturned saucer in a large pot and pour in boiling water to come halfway up the sides. Cover the pot and steam over a low simmer for 2 hours, topping up with boiling water as needed.

   Mark done Start 2 hr timer

7. For the sauce, melt the 60 g butter with the 60 g sugar and 60 ml molasses in a small pan, stir in the cream, and simmer for 5 minutes.

   Mark done Start 5 min timer

8. Lift out the basin, let it stand for 10 minutes, then turn the pudding out onto a plate and serve sliced with the hot sauce.

   Mark done Start 10 min timer

Tips for Making Figgy Duff

• Keep the water at a gentle simmer and top it up. A pot that boils dry scorches the basin, and one that boils hard can force water under the lid.
• Cover the basin tightly with pleated paper and foil. The pleat lets the pudding rise, and the tight seal keeps the steam out.
• Use a dark, mild molasses. Blackstrap is too bitter and overpowers the raisins.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Figgy Duff

• Custard
• Whipped cream
• A cup of strong tea

Storing & Reheating Figgy Duff

Keeps wrapped in the fridge for up to 5 days. Steam slices for 5 minutes or microwave them. Freeze for up to 3 months.

Figgy Duff FAQ: Common Questions

Figgy Duff Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.