How to Make Blueberry Duff, Figgy Duff & Peas Pudding

Blueberry duff with a warm vanilla sauce!

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.

https://shopdownhome.com/Downhome-Pudding-Bag–Extra-Large–10x-21_p_3453.html

Boiling away in the pot yummy!

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.

https://www.newfoundlandlabrador.com/plan-and-book/festivals-and-events/210425

Here’s another link to The Town of Brigus

https://www.brigus.net/

On with the recipe. Here’s how to make this absolutely delicious and easy Blueberry Duff.

Ingredients:

  • 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

Method:

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

Method:

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

In my kitchen making the duff!

https://www.youtube.com/watch?v=QVwEJwq2wV0&t=188s

Figgy Duff can be made almost the same way this recipe comes from

https://newfoundland.ws/figgy-duff-recipe/

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).

Molasses Coady

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.

https://www.stuffedatthegills.ca/2017/10/newfoundland-pease-pudding-in-pot.html

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Categories christmas, Julie’s Favorites, Side dishesTags , , , , , , ,

8 thoughts on “How to Make Blueberry Duff, Figgy Duff & Peas Pudding

  1. Wow awesome
    Hi dear
    Would be glad if you follow my blog
    Will follow your page too

    Liked by 1 person

  2. I love that this came about from an old cookbook you got for 25 cents!

    Like

    1. Me too gotta love a good yard sale

      Like

  3. Dianne Campbell Jul 16, 2021 — 1:15 pm

    Love these recipes! ❤️ I was born in St. John’s in 1953 but our family moved to Ontario when I was 12 due to lack of jobs. Ahhh 😯
    As a child I remember a neighbor lady who made molasses apples rolled into coconut on a stick. They were delicious 😋. Any chance you have the recipe for this?

    Liked by 1 person

    1. Thank you I don’t have the recipe but they sound absolutely delicious I wonder if it was just plain molasses and coconut? I’ll ask around 😉

      Like

    2. Dianne I think this is what you are looking for My husband remembers eating them. He said they’d warm the molasses in a pot on the stove, put a popsicle stick into the apple, twirl the apple through the molasses and roll it in the coconut. It was a rare treat for them. Hope this helps. From a FB friend 😉

      Like

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