See also
- Poutchine au sac, Métis bag pudding from Western Canada
- Clootie dumpling, very similar Scottish Traditional Pudding
- Spotted dick, similar British raisin pudding
- Figgy pudding
- Duff, similar Bahamian dessert usually made with guava fruit
| Type | Pudding |
|---|---|
| Place of origin | Newfoundland and Labrador, Canada |
| Main ingredients | Flour, butter, sugar, molasses, raisins |
| 733 kcal (3069 kJ) |
Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner. It is sometimes called a raisin duff. The word 'Figgy' (or figgie) is an old Cornish term for raisin; perhaps indicating the origin of the settlers who brought this dish to the area. It is very similar to the Scottish clootie dumpling.
One traditional recipe lists the ingredients as breadcrumbs, raisins, brown sugar, molasses, butter, flour, and spices. These are mixed and put in a pudding bag, wrapped in cheesecloth, or stuffed into an empty can and then boiled, usually along with the cooking vegetables of the Jiggs dinner.
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Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Spotted dick is a traditional British steamed pudding, historically made with suet and dried fruit and often served with custard.
Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine. Later, recipes became more elaborate. In 1845, cookery writer Eliza Acton wrote the first recipe for a dish called "Christmas pudding".
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Atlantic Canadian English is a class of Canadian English dialects spoken in Atlantic Canada that is notably distinct from Standard Canadian English. It is composed of Maritime English and Newfoundland English. It was mostly influenced by British and Irish English, Irish and Scottish Gaelic, and some Acadian French. Atlantic Canada is the easternmost region of Canada, comprising four provinces located on the Atlantic coast: Newfoundland and Labrador, plus the three Maritime provinces of Nova Scotia, New Brunswick, and Prince Edward Island. Regions such as Miramichi and Cape Breton have a wide variety of phrases and words not spoken outside of their respective regions.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
A clootie dumpling is a traditional Scottish pudding made with flour, breadcrumbs, dried fruit, suet, sugar and spices with some milk to bind it. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a few hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region.
Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland. Corned beef and cabbage was the favourite meal of Jiggs, the central character in the popular, long-running comic strip Bringing Up Father by George McManus and Zeke Zekley.
A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet, often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. The British term pudding usually refers to a dessert or sweet course, but suet puddings may be savoury.
Pudding is a dessert or a savory dish.
Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.
A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings. Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture.
A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. It is a reusable alternative to cooking in skins made of animal intestines and became popular in England in the seventeenth century for boiling a wide range of puddings.
Poutchine au sac is a Métis bag pudding dish made of beef suet, flour, brown sugar, raisins, currants, and milk. The ingredients are combined in a cotton bag or sealer jars, then steamed. The cooked dish is usually topped with a sauce made from sugar, cornstarch, vanilla, and nutmeg.
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.