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Blueberry Figgy Duff with Warm Molasses Rum Sauce


3     cups (750 mL) fresh bread crumbs
1/2    cup (125 mL) brown sugar
1     cup (250 mL) blueberries, preferably fresh
1     teaspoon (5 mL) ground ginger
1     teaspoon (5 mL) ground allspice
1     teaspoon (5 mL) ground cinnamon
Pinch of salt
1/4    cup (50 mL) melted butter
3     tablespoons (45 mL) molasses
1     teaspoon (5 mL) baking soda
4     tablespoons (60 mL) dark rum
1/2    cup (125 mL) all-purpose flour

Rum Sauce:
1/2    cup (125 mL) molasses
2     tablespoons (30 mL) dark rum
1/4    teaspoon (1 mL) ground cinnamon
1/2    cup (125 mL) butter, cut into small pieces


Pudding: In a large mixing bowl, combine bread crumbs, brown sugar, blueberries, ginger, allspice, cinnamon and salt. Mix in the melted butter, molasses, baking soda and rum. Add flour and stir to combine. Use a large spoon or spatula to transfer the mixture to a pudding bag or clean tea towel. Tie off to make a ball, with extra string to tie the pudding bag to the pot handle. Add water to the bottom of pot for steaming. Bring to a boil, reduce heat and simmer partially covered for 1 to 1 1/2 hours.

The pudding is done when the sides feel firm when pressed, or a toothpick inserted into pudding comes out fairly dry.

Sauce: Mix together the molasses, rum and cinnamon, and simmer for 3 to 5 minutes; reduce heat and whisk in the cold butter a cube at a time, until it's completely incorporated.

Cut pudding into slices and pour warm sauce over top. Makes 4 to 6 servings.

Tip: For a one-pot meal, you can cook Figgy Duff over the pot of simmering dinner. "Just don't let it touch the water as the salt transfer might not be so great," Brian says. "We make a plain duff when we cook it that way."

Blueberry Figgy Duff with Warm Molasses Rum Sauce

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