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While visiting Newfoundland and Labrador, enjoy a bit of Newfoundland and Labrador Traditional Foods. You should be able to find some, if not all of these foods, in any part of the province. The attractions will link you to more information.  Got a recipe to share?  Feel free to e-mail it.
 

	Figgy Duff Preparation Time:20 minutes Cooking Time: 2 hours 6 servings Ingredients: 2 cups breadcrumbs(made from bread crusts - see below) 1 cup raisins 1/2 cup molasses 1/4 cup butter, melted 1 teaspoon baking soda 1 tablespoon hot water 1/2 cup flour, all-purpose 1 teaspoon ginger 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon salt Molasses Coady 1 cup molasses 1/4 cup water 1/4 cup butter 1 tablespoon vinegar
STEP 1: To make breadcrumbs, soak dry bread crusts in enough water to soften. Drain and squeeze bread gently to remove excess water. Break into crumbs and measure 2 cups. STEP 2: Grease 4-cup pudding mold. STEP 3: Mix together crumbs, raisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture. Step 4: Sift together flour, ginger, allspice, cinnamon and salt. Stir into crumb mixture. STEP 5: Pour into greased pudding mold. Cover top with large piece of greased foil and fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand. STEP 6: Place mold on rack in steamer or large pot.  Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch. STEP 7: Serve topped with molasses coady. Variation: Pudding can be placed on cloth pudding bag instead of mold. Place bag in pot with enough water to cover bag. Molasses Coady: In saucepan, combine ingredients. Heat to boiling; then simmer, stirring occasionally, for 10 minutes. Serve over steamed or baked puddings. Hope you enjoy this traditional Newfoundland dish.

by DownHomer

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