Cranberry Duff

A favorite sailor’s dish, a duff (the word is an old northern English pronunciation of “dough”) was usually steamed in a cloth bag. Lighter than most steamed puddings and not too sweet, this version is baked in a fluted mold so that it emerges crunchy around the edges, its interior tender and warm.

This duff is based on an old recipe, originally made with blueberries, from Laura Barton of the Oregon Department of Agriculture. The cranberries give it a pleasant burst