Its a special treat when you look into the dinner pot and see not one but 2 cotton bags rising above the salt beef and the boiling water. This meant that not only were you going to enjoy a nice creamy peas pudding, you were also going to have dessert. Yes, all done in the same pot. Super convenient & cooked in a reusable cotton bag and served with a gorgeous vanilla sauce warm and ooey gooey its sure to please everyone in your household.
If you have a problem finding a peas pudding bag you, they are pretty easy to make out of an old pillow slip or anything cotton in material just make sure its clean. Here a link to find one they are pretty cheap. You should probably get two.
This recipe was taken from an old cook book from the Brigus Blueberry Festival in 1993. I was lucky enough to purchase it for only 25 cents at a yard sale this past summer. They have the festival every year, people come from all over and it is absolutely fantastic. Should you want to check it out here’s a great link.
Here’s another link to The Town of Brigus
On with the recipe. Here’s how to make this absolutely delicious and easy Blueberry Duff.
- 1 egg
- 3/4 cup molasses
- 3 Tbsp. melted shortening
- 1tsp. vanilla
- 1 & 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 cup cold water
- 1 cup blueberries
Beat egg and stir in mollasses, melted shortening and vanilla. Add flour, baking powder, baking soda and spice alternatly with the water. Fold in blueberries.
Place in your pudding bagand boil for 2 & 1/2 hours. Serve with Jiggs dinner.
For the warm vanilla sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1/3 cup brown sugar
- 1 cup boiling water
- 1/4 tsp. vanilla
Melt butter, add flour and salt, stir until smooth. Add brown sugar stirring constantly. Remove from heat and add boiling water, stir. Place back on heat & bring to a boil, add vanilla & serve over duff. Enjoy!
Watch me make this gorgeous Blueberry Duff
Figgy Duff can be made almost the same way this recipe comes from
They’ve got lots of wonderful recipes you should check them out for sure.
“Figgy” refers to the raisins and “Duff” refers to the dough mixture.
2 cups breadcrumbs
1 cup raisins
1 tsp. baking soda
tbsp. hot water
1/4 cup butter, melted
1/2 cup flour
1/2 cup molasses
1 tsp each of ginger, allspice & cinnamon
To make breadcrumbs soak dry bread in enough water to soften. Drain and squeeze bread to remove excess water. Break into crumbs and measure 2 cups. Mix crumbs, raisins, molasses and melted butter. Them combine baking soda and water to crumb mixture. Mix well. Grease 4-cup molds and pour pudding into the mold. Cover top with a piece of greased foil and fold over the sides of the mold to keep steam out. Place molds in a large pot and add boiling water till it reaches the halfway mark on the molds. Cover and steam for 2 hours or until firm to touch. Serve with Molasses Coady (below).
1 cup molasses
1/4 cup butter
1/4 cup water
In a saucepan, combine ingredients. Heats to a boil then simmer, stirring occasionally, for 10 minutes. Serve over Figgy Duff.
Now I’m pretty sure someone is going to ask what is peas pudding. It is simply yellow split peas boiled the same way until softened. It takes a couple of hours.
Soak your peas the night before about 3/4 of the bag should do it. Rinse in the morning and add to your peas pudding bag with a small onion chopped fine. Place in pot with your boiling salt beef and cook for a about two hours. When ready to serve carefully remove pudding from bag. Be careful not to burn yourself. silicone gloves work well if you don’t have them keep the cold water running to cool your hands in between. Place the pudding in a bowl and add a generous amount of real butter about 2 Tbsp. and a bit of pepper. Serve alongside your jiggs dinner. Enjoy!
This is a wonderful article I stumbled upon while looking for a pic of the peas pudding check them out. They have got a nice site & wonderful Newfoundland recipes.
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