Blueberry Duff A blueberry duff is a type of steamed pudding, which is most often, as shown here, boiled in a cotton bag in the same pot with the vegetables and salt beef in traditional Newfoundland Jigg’s Dinner. It goes by several different names; some of my friends call it “Lad ‘n da Bag”. Traditions vary accross the province with some people who only know this dish as a dessert course, being served with a brown sugar or rum sauce; others know it as a side dish served with the other components of a Jigg’s dinner. Sift together: 2 1/2 cups flour 3/4 cup sugar 2 tsp baking powder Add 1 cup blueberries Add 1/3 cup melted butter ¾ cup milk 1 tsp vanilla extract Mix all together with a wooden spoon just until a soft dough is formed. Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand. Boil for approximately one and a half hours. Note: you can substitute the sugar for ½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and ½ tsp allspice can also be added as variations Traditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce. Newfie Rum Sauce 2 cups brown sugar 1tsp of salt 2tbsp butter 2 cups warm water 2 tbsp Newfie Screech (you can add more depending on your taste.) Place in large sauce pan. Bring to a slow boil and thicken with a mixture of cornstarch and water. boil gently until thickened, stirring frequently with a wooden spoon. Serve with Blueberry Duff or Blueberry Cake. Mmm Mmm Mmmm!!!
Posted on: Fri, 12 Dec 2014 17:22:31 +0000
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