- Yield: 1
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Serving: For Family
Traditional Newfoundland Blueberry Duff and Caramel Sauce
Hi and welcome to our website!
If you are looking to make a delicious steamed blueberry duff, and caramel sauce you are in the right place.
Fresh or frozen blueberries work great for this recipe...
Ingredients
- Butter - 1/4 Cup
- Sugar - 1/2 Cup
- Sea Salt - Pinch
- Egg - 1 large
- Milk or water - 1/4 to 1/2 Cup
- Flour - 1 Cup
- Baking Powder - 1 1/2 Tsp
- Blueberries - 1 Cup Fresh or Frozen
- Vanilla - 1/2 Tsp
Instructions
1- Cream butter and sugar until light and fluffy. Stir in egg, milk , vanilla and sift in dry ingredients. Mix well. Fold in blueberries and place mixture into a prepared cotton pudding bag and tie tightly (allow ½” space at top of bag for expansion).
2- Boil for approx 1 hour 15 minutes (medium to high boil). Check boiler to make sure you still have water in pot, NEVER LET BOIL DRY. You can also use a heat proof plastic tub uncovered with a foil bowl at the bottom of your boiler, this is to insure the bowl don't touch the bottom of your boiler, the water level should be half way up the bowl only.
3- After your blueberry duff is cooked remove from pot and place on a plate upside down, remove bowl or cotton bag then cut in 8 to 10 pieces and serve.
Helpful hints:
You can use butter or margarine , prepared cotton bag is when you dip the cotton bag into boiling water and place on a plate to scoop up your mixture and put in bag. You can also put in a heat proof plastic tub with no cover and place in hot water with a spoon or foil bowl on the bottom to keep your plastic container from burning. You can boil it with your jigs dinner or in a pot of boiling water on its own, and you can serve it with your dinner or as a dessert with any topping .
Caramel Sauce:
1 Cup brown sugar
4 Tbsp unsalted butter
1/4 Cup heavy Cream or Carnation milk
Pinch salt
1 Tsp vanilla
In a small saucepan mix brown sugar; cream and salt together on medium heat. Then add butter until completely melted then cook until you see bobbles this will take 5 to 7 minutes. Stirring occasionally until you see the it start to condense and thicken remove from heat then add one tsp of vanilla, serve hot or let cool.
Keep in a mason jar if you don't use all at once then store in your fridge up to a week.
This caramel sauce can be used on any dessert you like or I've put it on my toutons, that is fried pieces of bread made from the dough of your homemade bread mixture.
So many ways to make this delicious blueberry duff, you can steam it or bake in the oven, also microwave. I make it bought ways and it’s equally delicious.
Helpful Hints: Remember if you use frozen blueberries to always thaw them before using them in your duff or pudding. When blueberries thaw they have a lot of water release from them you don’t need that in your mixture.
You can serve your blueberry duff with a Jiggs dinner or as a dessert topped with caramel sauce and ice cream.
Making blueberry duff was a big thing years ago when people made Jiggs dinner on Sunday’s, I can remember my dad taking the duff out of the boiler and serving it with our Jiggs dinner, he always cooked the duff or pudding with his Jiggs dinner.
He would put peas in a cotton bag, we called it peas pudding bag and place it on top of the potatoes and put the lid on the boiler. The steam in the boiler would lock in and the blueberry duff would start to cook, also you have the flavours from your Jiggs dinner going into your duff. Sometimes our mom would make a caramel sauce and we would have our blueberry duff as a dessert.
Im thinking anyway you have this delicious blueberry duff you will be pleased and you will find yourself going back for seconds.
You don’t have to make a Jiggs dinner to cook this blueberry duff, just fill your boiler half full of water and let it start boiling. When the boiler comes to a boil place a foil bowl at the bottom of your boiler, place the cotton bag, pudding tin with lid, or heat proof bowl full of your blueberry duff mixture and place in the boiler. Let steam for 1 hour and 1/2 never let the water boil dry and never cover fully with water.
This recipe for Blueberry Duff is featured in my new cookbook now available.
i can’t wait to try this recipe. i loved the pudding just by it self. My mother in law used to make the best molasses pudding ever. I wish i would of payed more attention what was in it and how she made it. I was hoping you might have one. She served it with the jigs dinner but i used to like it cold the next day with a cup of tea.
any help would be great
thanks
Hi Tammy and thank you for your message, I don’t have a molasses pudding on there but molasses tea bus and bread. I will add this recipe to my line up of recipe to do later for sure. Have a lovely day. Bonita
2 Cups Flour
1/2 Cup Sugar
3/4 Cup Fancy Molasses
2 tsp Cinnamon
1/4 tsp Salt
1 tsp Butter (or margarine)
3 tsp Baking Powder
1 Cup Cold Water
Mix all ingredients. Add cold water a little at a time. Grease inside of mold, pour mixture into mold and cover with parchment paper and then tinfoil. Place mold into roasting pan. If using a mold like the one pictured that has an hole in the center, cover that so boiling water doesn’t enter the mold from underneath. I use a small heavy ramekin placed on top of the tinfoil. Fill roasting pan with boiling (not just hot) water until it comes 2/3 up the side of the height of the mold. Place lid on the roasting pan. Bake at 350 for 2 hours.
Sounds like you might be referring to what we called “Figgy Duff” when we were growing up.
HI JJ Nugent: Thank you so much for your message and for visiting our website, yes I may have for sure. Figgy Duff is another lovely recipe and they are pretty much the same for sure. I’m so glad you stopped by, have a lovely day. Bonita
Hey tammy
I got a recipe for chriatmas pudding with molasses pm on facebook and ill send it
Hi Alaina: Thank you for your message and on here you can get my PLUM PUDDING and this is a christmas pudding, plus we have on here EASTER PUDDING another fruit cake that is wonderful for christmas time. Just go to the search recipe bar and put in what you are looking for and you will get my recipes pop up. Enjoy Bonita
If I want to make the duff with sultanas, do I have to put more liquid into the mixture?
Hi Rhonda and thank you for your message, you have to had a little but just start with the sultans then add liquid if needed. Have a lovely day. Bonita
I made this blueberry pudding/duff yesterday with Jiggs dinner. It was a hit, I will definitely be making it again!
Hi Connie: Thank you so much for your message and for visiting my channel, I’m so glad you enjoyed it this one is my favourite too. 🙂 Bonita
Hi Bonita, can I make this in the oven? Will it taste the same? How long and what temperature? Thank you. 🙂
Hi Erin: Thank you for your message and for visiting my website, and yes you can bake any of the puddings in the oven and they will taste lovely.Just bake it in a bread pan, or small baking dish. Bake on a 350º heat for about 40 minute or golden brown, before taking it out check it by poking a knife in the pudding if it come out clean its done. I hope this helps you and have a wonderful thanksgiving weekend. 🙂 Enjoy Bonita
If it’s made in the peas pudding wouldn’t it just come out in a lump and not in a nice form like in the picture?
Hi Joey: Thank you for your message and for visiting my website, when you make a blueberry duff in a pudding bag always keep it up from the water only having a small amount of the bag in the water. You can tie the string of the pudding bag to your boiler, or have it setting on top of your veggies. I hope this helps you make your blueberry pudding for your thanksgiving feast. 🙂 Enjoy Bonita
I tried to make it. Never attempted duff before but it was super soggy lol I will try again though
Hi Melanie: Thank you for your message and for visiting my website, sorry to hear that your blueberry duff was soggy. When steaming your duff one very important thing is not to let it fall fully into the pot water. The duff needs to be up above the veggies or tied to the handle to help support the bag or bowl. I like steaming it in a separate pot to give it more room, I hope this helps and Thanks again Melanie for your message. 🙂 Bonita
Made it tonight! didnt have everything so i changed it up. didnt make the syrop, it would have been good but the pudding was excellent alone!
i substituted brown sugar and coconut milk in the duff, and the only fruit i had was a banana. Added a splash of rum too!
end result was light and fluffy, and delicious! like a really moist cake! I will definitely make this (and more variations i am sure) again as it was fairly easy too!
Thank you Bonita!
Hi Alex: Thank you for your message and for visiting my channel, I’m sorry I just seen your message and I’m so glad you enjoyed my recipe. I love making puddings and no matter what you use it will be lovely. Have a merry christmas and happy new year. 🙂 Bonita
When I put duff in pot how my H water in pot and do I place bag on something not bottom of pot thank you
Hi Jo-Anne: Sorry I just seen your message, and thank you for your question. If I’m to last to answer again I apologize for the late answer. When using a pudding bag you can steam it two ways, one by putting it into your boiler but at the top of the vegetables or tie it to the boiler by the string, or put the bag in a heat proof bowl or dish and place inside the boiler. Only put a small amount of water in the boiler if you are only going to make the pudding/duff because you are steaming the pudding/duff not boiling. Boiling it in to much water will make it doughy and it will fall apart after you remove it from the pudding bag, I hope this answers you question and thank you for stopping by. 🙂 Enjoy Bonita
Hi Bonita, I was so happy to see this posted to FB tonight! It was just 2 nights ago that my sister in law and I were talking about both blueberry and figgy duffs. We had never tried them but both of us had them growing up. I can’t wait to try this!! Thank you for the recipe and instructions!!
Hi Corinne: Thank you so much for your lovely message and for visiting my website, I’m glad you found us and we have over 180 traditional and non-traditional recipes available for you to enjoy. 🙂 Bonita
was wondering if you have a recipe for a plain vanilla duff
Hi Anita: Thank you for your message and you can use this recipe just leave out the blueberries. Enjoy Bonita
I made this recipe. Had to do a double recipe to fit my pudding steamer. Boiled for full hour and 15 minutes but it was far from baked in the middle. What did I do wrong?
Hi Pauline! Thank you for your message and for stopping by, sorry to hear your duff wasn’t cooked. Anytime that happens again just put it back into the boiler or streamer and continue cooking it. Check the middle after 15 to 20 minutes after you returned it to the boiler. Don’t toss away your duff or pudding if it’s not baked or steamed, we always can continue cooking it.
Sometimes when that happens you started the timer when you put it in the boiler before the steam built up inside the pot. So don’t let that stop you for making it again. Check out our microwave style duff you may like to make this one https://youtu.be/j1VdzH2H0X4?si=vgizLh8cM45WV-JB
Enjoy Bonita
How do u make Carmel sauce to go on the blueberry duff
Hi Denise: Thank you for your message and for stopping by, the recipe to the caramel sauce is on this site and in the video. I will share with you the recipe here, Enjoy and Merry Christmas 🙂 Bonita
Caramel Sauce:
2 tbsp butter 1 cup dark brown sugar
1/4 cup evaporate milk or milk of choice.
1 tbsp vanilla
Caramel Sauce:
1 In a saucepan, melt butter; add sugar & vanilla whisking to blend well.
2 Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
3 Whisk in milk , remove from heat.
4 Whisk before serving, the sauce should be soft, creamy, and smooth.
Wondering if you have a recipe for a Christmas pudding.
I just took my blueberry steamed pudding out of the steamer and it looks absolutely beautiful.now I’m going to make some of your Carmel sauce .I was wondering lf you had a recipe for a Christmas pudding.I’m from Newfoundland but have been living in Calgary for 20+ years.
Hi Donna, Thank you for your message and for stopping by, I’m so glad you enjoyed our blueberry duff recipe. We have a lovely christmas plum pudding here https://youtu.be/rRbz59nTW6s?si=Wj-ElKqnryBGDWsm also we have many recipes for pudding here as well. Just in the search bar type in pudding and all my puddings will pop up for you to recipe. Have a lovely day and thank you for sharing where you are message from and I hope our recipes gives you a little taste of home.
Bonita