Sailor's Duff

Similar to gingerbread, it is best served warm.



  • 1/2 cup brown sugar, firmly packed
  • 2 tablespoons butter
  • 1/8 teaspoon baking soda
  • 2 tablespoons dark molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup unsifted all-purpose flour


  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons brandy
  • 1 cup heavy cream


  1. Bread: Cream together brown sugar and butter.
  2. Dissolve baking soda in molasses and add to brown sugar mixture; mix well.
  3. Add cinnamon, ginger, egg, milk, baking powder and flour.
  4. Pour into a buttered pudding mold or a buttered 1-pound coffee can.
  5. To steam, set on a rack in a large, deep kettle, add water to come halfway up sides of coffee can or mold. Bring water to a gentle boil, cover the kettle, lower heat and steam for 1 1/2 hours.
  6. Serve warm with sauce.
  7. Sauce: Beat egg yolks well, gradually adding sugar. Add brandy and blend.
  8. Just before serving, whip cream and fold into sauce.

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