Figgy Duff
Instructions:
- 1−1/2 Cup Dried bread crumbs
- 1/3 Cup All−purpose flour
- 3/4 Cup Raisins; soaked in 3 tablespoons of rum until plump, drained
- 1/4 Teaspoon Ground allspice
- 1/4 Teaspoon Ground cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Baking powder
- 1/2 Cup Dark molasses or dark corn syrup
- 5 Tablespoon Melted butter
- 3 Tablespoon Dark rum
- Maple syrup to taste
- 1 Cup Whipped cream
- 12 Strawberries; sliced
- In a large mixing bowl combine the bread crumbs, flour, soaked raisins, spices, baking powder, molasses, butter, and rum.
- Transfer the mixture to a plastic bag (but don\'t close it) and wrap the bag in a double thickness of cotton cheesecloth. Tie the bag securely at the top.
- In a large pot bring 3 quarts of water to a boil and add the wrapped pudding. Cover and simmer over low heat for 1 1/2 hours. Remove the pudding from the water and drain. When cool enough to handle, unwrap the pudding and transfer it to a cutting board.
- Slice the pudding into 6 wedges. Spoon maple syrup on each serving plate and place a wedge of pudding on the syrup. Spoon a dollop of whipped cream next to the pudding and garnish the whipped cream with sliced strawberries.