NOTE: This Newfoundland pudding has NOTHING to do with figs- at one time raisins were referred to as figs. This particular recipe is like a marriage between Figgy Duff and Bread Pudding. Use Gluten-Free Bread Crumbs to make it Gluten-Free!
SOAK 3 C. Stale Bread in 1/2 C. Warm Water
*1 C. Raisins
*1/2 C. Brown Sugar
*1/2 tsp. Allspice
*1/2 tsp. Ginger
*1 tsp. Cinnamon
*1/4 C. Margerine (or Coconut Oil)
*2 T. Molasses
*1 tsp. non-aluminum Baking Powder
*1/4 C. Hot Water
MIX above thoroughly, then sprinkle in 1/2 C. Flour, stirring constantly.
PLACE into damp cheesecloth bag.
TIE, leaving room for pudding to rise.
BOIL in a 4-quart pot with just enough water to cover the pudding, for 1 1/2 hours.