Figgy pudding

Figgy pudding is a traditional Christmas dessert that originated from Britain. It is also known as plum pudding or Christmas pudding, despite the fact that it does not always contain plums or figs. The term "plum" in the name of this dish refers to the pre-Victorian use of the word "plums" as a term for raisins.

History

The origins of figgy pudding date back to the 14th century, where it was initially a method for preserving meat. The medieval version of the pudding was a savory dish, filled with meat and vegetables, but over time, it evolved into a sweet dessert. The transformation began in the 17th century when sugar, plums, and spices were added.

Ingredients and Preparation

Traditional figgy pudding is made with flour, suet, sugar, bread crumbs, ale, eggs, and a variety of dried fruits such as raisins, currants, and of course, figs. Spices like nutmeg, cinnamon, and cloves are also added for flavor. Some recipes also include treacle or molasses for added sweetness.

The ingredients are mixed together and then steamed in a pudding basin or cloth. The pudding is then aged for a month or more, or even up to a year. Before serving, the pudding is often set alight with warm brandy to create a spectacular flaming effect.

Cultural Significance

Figgy pudding is a staple of British Christmas celebrations. It is traditionally made on "stir-up Sunday," the last Sunday before Advent, which is five weeks before Christmas. The pudding is then kept and reheated on Christmas day. The tradition of lighting the pudding is said to represent the passion of Christ.

The dessert is famously mentioned in the Christmas carol "We Wish You a Merry Christmas", in which the carolers demand "bring us some figgy pudding" and refuse to leave until they get some.

See Also

• Christmas in the United Kingdom
• British cuisine
• List of Christmas dishes

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  Figgy Pudding with flaming brandy