|Alternative names||Christmas pudding|
|Place of origin||United Kingdom|
|Region or state||England|
|Cookbook: Figgy pudding Media: Figgy pudding|
Figgy pudding is made with figs (other references state that it was made with plums not figs) and was popular as a Christmas pudding in the British Isles. The pudding may be baked, steamed in the oven, boiled or fried.
Figgy pudding dates back to 16th century England. Its possible ancestors include savory puddings, such as crustades, fygeye or figge (a potage of mashed figs thickened with bread), creme boiled (a kind of stirred custard), and sippets (croutons). In any case, its methods and ingredients appear in diverse older recipes. Today, the term figgy pudding is popularized mainly by the Christmas carol "We Wish You A Merry Christmas," which includes the line, "Now bring us some figgy pudding". A variety of nineteenth-century sources state that, in the West Country of England (from which the carol comes), "figgy pudding" referred to a raisin or plum pudding, not necessarily one containing figs.
- "We All Want Figgy Pudding When the Weather Turns Cold". St. Petersburg Times. 1976-11-18. Retrieved 2009-06-21.
- "Figgy Pudding's Welcome Christmas Return". The Telegraph. 2008-12-12. Retrieved 2009-06-21.
- "figgy". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2005. (Subscription or UK public library membership required.)
- "A 'figgy pudding'; a pudding with raisins in it; a plum pudding", from "Devonshire and Cornwall Vocabulary", The Monthly Magazine vol. 29/6, no. 199, June 1, 1810. p. 435
- "Plum-pudding and plum-cake are universally called figgy pudding and figgy cake in Devonshire", from Lady, A (1837). A dialogue in the Devonshire dialect, by a lady: to which is added a glossary, by J.F. Palmer. London: Longman, Rees, Orme, Brown, Green, and Longman. p. 46.
- "Figgy Pudding ... the ordinary name for plum-pudding. Also a baked batter pudding with raisins in it", Elworthy, Frederic Thomas (1875). The Dialect of West Somerset. London: Trübner & Co. p. 252.
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