What Exactly Is Figgy Pudding and Why Do We Sing About It?
Updated: Jan. 22, 2020Christmas carolers herald the festive season, singing of songs of love, joy and...figgy pudding. We get the first two. But the latter? It's a mystery that we've solved once and for all.
We all have our favorite holiday dishes, from savory entrees such as roast turkey and herb-crusted roast beef to sweet treats like pumpkin pie and chocolate peppermint bark. But has anyone tried figgy pudding? Christmas carolers demand that we bring them some this time year, but we have yet to receive a recipe from our loyal readers. So what’s the story?
Gettin’ Figgy With It
Figgy pudding (or plum, which was the name for any kind of dried fruit back in the day) originated in 14th-century Britain as a way to preserve food. A soup-like dish, it was served as a fasting meal in preparation for the Christmas season. Beef and mutton were mixed with raisins and prunes, wines and spices. When grains were added to make it a porridge, it was known as “frumenty.” In the early 15th century, it morphed into “plum pottage.” A mix of meats, grains, vegetables, fats, spices and fruits—most notably raisins and currants, not actual plums—it was packaged like huge sausages in animal stomachs and intestines to be kept until it was served months later.
By the end of the 16th century, fruit had become more plentiful, and plum pudding went from being savory to sweet. (A reader has sent us a recipe for Tiny Tim’s Plum Pudding, and it’s a delight.) Around the same time, carolers began to sing the English folk song, “We Wish You a Merry Christmas.” When poor folks stood on the doorsteps of the wealthy and sang, “Oh bring us some figgy pudding,” and “we won’t go until we get some,” they probably were having a bit of fun, being bold about the relationship between the two classes and spreading Christmas cheer.
Marked as a Christmas tradition in Britain in the mid-1600s, these Christmas desserts were banned in 1647 by Puritans but reinstated as a Christmas pudding by King George I. By Victorian times, the ingredients had become close to that of modern versions, and the recipe became standardized in the 19th century. Now the Christmas figgy pudding typically includes breadcrumbs, eggs, brown sugar, suet, raisins, currants, candied orange peel, nutmeg, cloves, allspice and alcohol. Figs have never actually been an official ingredient, but they are included from time to time, inspiring the well-known name along the way.
We’ll Drink (and Eat) to That
Traditionally made in the shape of a cannonball, Christmas puddings are loaded with alcohol to draw out and intensify the flavor, most often rum or brandy, and doused in brandy before serving and spectacularly set aflame. Preparations for the perfect pudding began the Sunday before advent or around five weeks before Christmas. Twice-boiled in a pudding cloth, it was then aged—time-consuming and labor-intensive, but well-worth the effort.
Today, figgy and other puddings are often made in molds or fluted tube pans and steamed. You can buy them at the supermarket or even make them in a slow cooker or the microwave. So come Christmas day, fill your table with delicious Christmas food. Lay out your pumpkin and apple pies. And bring your family some tasty Christmas pudding and call it figgy to celebrate in style.
Baked Cranberry Pudding
This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
Old-Fashioned Rice Pudding
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
Cherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Pumpkin Pie Pudding
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota
Caramel Pear Pudding
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. —Sharon Mensing, Greenfield, Iowa
Chocolate Hazelnut Puddings
Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. —Donna Childs, New York, New York
Chocolate Pudding Cake
This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. —Paige Arnette, Lawrenceville, Georgia
Gingerbread Pudding Cake
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. —Barbara Cook, Yuma, Arizona
Tiny Tim's Plum Pudding
In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan
Molten Mocha Cake
When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Steamed Cranberry-Molasses Pudding
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! —Millicent Tilly, Watertown, South Dakota
Pumpkin Cranberry Bread Pudding
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Dark Chocolate Croissant Bread Pudding
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Toffee-Pear Crisp Bread Pudding
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California
Sticky Toffee Pudding with Butterscotch Sauce
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
Chocolate Espresso Lava Cake
When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck-perfect. —Lisa Renshaw, Kansas City, Missouri
Date Pudding Cobbler
There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania
Christmas Pudding with Brandy Sauce
We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.—Taste of Home Test Kitchen
Sticky Toffee Rice Pudding with Caramel Cream
The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. —Janice Elder, Charlotte, North Carolina
Grandma Pietz's Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Molten Peppermint-Chocolate Cakes
I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. —Genise Krause, Sturgeon Bay, Wisconsin
Date Pudding Cake Loaf
For old-fashioned appeal at Christmastime, try this moist cake baked in a loaf pan and dotted with chopped dates and walnuts. The recipe includes a homemade vanilla sauce.—Nancy Foust, Stoneboro, Pennsylvania
Grandma Davidson's Baked Apple Pudding
My savvy grandmother whipped up recipes like this homey, cinnamon-scented apple pudding in the Depression years. Many of us still make them today. —Holly Sharp, Warren, Ontario
Molten Chocolate Cherry Cakes
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado
Gingerbread Souffles
If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.—Donna Spangler, Palmyra, Pennsylvania
Cherry & Spice Rice Pudding
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
