"Figgy pudding" is a traditional Christmas dessert that normally contains no figs — and isn't what Americans usually mean by "pudding." Edward Shaw/iStockphoto hide caption
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Edward Shaw/iStockphoto
"Figgy pudding" is a traditional Christmas dessert that normally contains no figs — and isn't what Americans usually mean by "pudding."
Edward Shaw/iStockphoto
This holiday season, one popular Christmas carol has been raising some questions here at NPR headquarters. Namely:
"Oh, bring us some figgy pudding, oh, bring us some figgy pudding, oh — "
Wait. What is figgy pudding?
First of all, it's "absolutely delicious," says Debbie Waugh, who recently served the dish at a tea at the Historic Green Spring House in Alexandria, Va.
Figgy pudding — also known as plum pudding or Christmas pudding — is a staple of the British Christmas table, she says.
"It resembles something like a cannonball, and it maybe feels a bit like a cannonball when it hits your stomach, but it's tradition and we love it," Waugh tells NPR's Michel Martin.
And despite its moniker, the dessert features neither figs nor plums.
From The Archives
From 2007: A Recipe For Figgy Pudding (With Actual Figs)
"The 'plum' was a pre-Victorian generic term for any type of dried fruit, but most specifically, raisins," Waugh explains. " 'Figgy' — certainly at some time figs would have been incorporated into Christmas pudding recipes, but today, not traditionally."
It's also a pudding in the British sense, meaning dessert — not the creamy, custardy dish most Americans associate with the word. It's a steamed cake full of raisins, currants and brandy.
The traditions around the figgy pudding carry a lot of Christian symbolism, Waugh says. The classic dish had 13 ingredients — "representing Christ and the 12 apostles," she says — and was served with a sprig of holly on top, standing in for the crown of thorns.
"And, of course, the most important part of the Christmas pudding tradition: We set it on fire," Waugh says. "We pour a bit of brandy over it and set it aflame to great applause." That particular tradition represents the passion of Christ, she says.
When NPR asked if Waugh could make one and let our staffers watch, she was blunt: "Not on your life!"
"Few people nowadays make their own from scratch," she says. "It's a very time-consuming, labor-intensive operation. We're already a bit too late, anyway, to make a Christmas pudding, because you should have begun it on the last Sunday before Advent ... five weeks before Christmas."
Letting the pudding age allows the alcohol to draw out more flavors, Waugh says.
"You could make your pudding on Christmas Eve and I'm sure it would be just fine, but much better to start well ahead."
Ah well. If you're OK with a "just fine" version — or want to sample a figgy pudding in late January — Waugh did agree to share her recipe.
Christmas/Plum/Figgy Pudding Recipe
Serves 8-10
Preparation time: 30 minutes
Cooking time: 8 hours
Ideal aging time: 4-5 weeks
Ingredients
9 oz. brown sugar
9 oz. suet (raw beef or mutton fat)
14 oz. golden raisins
14 oz. raisins
9 oz. currants
5 oz. chopped candied orange peel
5 oz. plain flour
5 oz. white or brown breadcrumbs
Grated zest of one lemon
5 eggs, beaten
1 tsp. ground cinnamon
1 tsp. mixed spice
1 tsp. freshly grated nutmeg
Pinch of salt
1/4 pint [1/2 cup] brandy
Directions
- Place all dry ingredients into large bowl and mix well.
- Stir in the eggs and brandy.
- Grease a 2-liter/4-pint pudding basin, then pour in the mixture. [Editor's note: If you don't have a pudding basin, also known as a steam bowl, a heat-proof metal or pyrex mixing bowl can stand in. Make sure it has a lip at the top, so your string will stay in place.]
- Place a circle of baking parchment and a circle of foil over the top of the basin and tie securely with string.
- Put the basin into a large steamer of boiling water and cover with a lid. [Editor's note: If you don't have a steamer, you can use a large pot. Place a trivet or a small inverted plate at the bottom to raise your pudding basin up from the bottom of the pot].
- Boil for 5-6 hours. Top up the water as necessary so the pot doesn't boil dry.
- Allow pudding to cool.
- Refresh parchment and foil covers and re-tie.
- Store in a cool, dry place for 4-5 weeks until Christmas Day (You can get away with preparing it on Christmas Eve, though.)
- Steam pudding again for 1-2 hours immediately before serving.
- Place on table, douse with brandy and set aflame!
FAQs
It's a steamed cake full of raisins, currants and brandy. The traditions around the figgy pudding carry a lot of Christian symbolism, Waugh says. The classic dish had 13 ingredients — "representing Christ and the 12 apostles," she says — and was served with a sprig of holly on top, standing in for the crown of thorns.
What is a figgy pudding made of? ›
Much like a “full breakfast,” Mervis says the ingredients used in figgy pudding can often be a source of contention, but the dish is typically made with dried fruit (traditionally raisins, sultanas, currants and figs), brown sugar or treacle, mixed spices, breadcrumbs, suet, eggs, and alcohol (often brandy, sherry or ...
What does bring us some figgy pudding mean? ›
As for the figgy pudding song, near the end of the 16th century, 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, ...
What is figgy pudding in the Christmas song? ›
Figgy pudding is a pudding in the British sense of the word, which means it is a steamed cakelike dessert. This particular Christmas version is traditionally made with suet (which is raw beef or mutton fat), eggs, brown sugar, breadcrumbs, spices, dried fruits and, last -- but certainly not least --- brandy.
Why do they call it figgy pudding? ›
History of Figgy Pudding
Rather than creamy puddings and custards, which Southern cooks are familiar with, this Christmas pudding dates back to medieval England and is a steamed cake full of spices, raisins, and currants soaked in brandy. If it contains figs, it is called a figgy pudding.
Is figgy pudding the same as fruitcake? ›
Figgy pudding is fruity and very dense, and typically strongly flavored with brandy or rum. Its closest relative would probably be fruitcake, although figgy pudding is typically spicier and crumblier. A dessert sauce may be added to offset figgy pudding's intense flavor and heavy texture.
Is figgy pudding spam real? ›
Spam Figgy Pudding is a thing that exists now. Reviews have been mixed. As the Thanksgiving and Christmas season returns to something like normalcy, perhaps it's time for new traditions. The mad scientists at luncheon meat packager Hormel have one idea: Spam Figgy Pudding.
When would you eat figgy pudding? ›
Often associated with the original traditions of Christmas, it is most notably referred to in the Christmas carol "We Wish You a Merry Christmas" in the lines "Now bring us some figgy pudding," "We all love our figgy pudding," and "We won't go until we get some!" Figgy pudding is not plum pudding, although it can be ...
Why are there no figs in figgy pudding? ›
" 'Figgy' — certainly at some time figs would have been incorporated into Christmas pudding recipes, but today, not traditionally." It's also a pudding in the British sense, meaning dessert — not the creamy, custardy dish most Americans associate with the word. It's a steamed cake full of raisins, currants and brandy.
Is figgy pudding any good? ›
Figgy pudding is dense and moist — a perfect finale to your Christmas dinner. Though traditionally steamed or boiled, this figgy pudding recipe is baked in a fluted tube pan. Orange zest, orange marmalade, and orange flavoring add fruity flavor to every bite.
In the U.S. it is more commonly called Figgy Pudding whereas in the UK and Ireland it is more commonly known as Christmas Pudding (or simply “pud”), or Plum Pudding.
Does spam have figgy pudding? ›
SPAM® Figgy Pudding brings a blend of warm spices and seasonal ingredients that will be the star in many wintertime recipe favorites.
What's another name for figgy pudding? ›
Cratchit's confectionery success, the figgy (also known as the plum or Christmas) pudding has a long history. A product of culinary evolution, this special concoction was once composed of meat, root vegetable and dried fruit, stuffed into a sheep stomach and boiled for hours, if not days.
What does bring me some figgy pudding mean? ›
The song was written in England during the sixteenth-century, at a time when it was traditional for wealthy landowners to offer tasty treats to carolers on Christmas Eve. One treat that was popular at the time was clearly figgy pudding.
Why do carolers demand figgy pudding? ›
The carol is thought to date from the 16th or 17th century, when carolers demanded refreshments like figgy pudding to keep them going throughout the chilly English nights. These days, carolers aren't as insistent on their figgy pudding, and neither, it seems, are families—at least not for the homemade variety.
What is Christmas pudding called in the USA? ›
Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood.
Is spam figgy pudding meat? ›
It retails two 12-ounce tins for about $10. It is not Spammy figgy pudding; I checked. The first ingredient is still allegedly pork. The second, though, is sugar, followed closely by flavorings of ...
What meat did they use to make Christmas pudding? ›
Christmas (or Plum) Pudding is the traditional end to the British Christmas dinner. But what we think of as Christmas Pudding, is not what it was originally like! Christmas pudding originated as a 14th century porridge called 'frumenty' that was made of beef and mutton with raisins, currants, prunes, wines and spices.
What fruit is traditionally put inside a Christmas pudding? ›
A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples. Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy.
