Figgy Pudding: Traditional Vs. 'Oh No, Christmas Is In 3 Days!'

Every time I hear "We Wish You a Merry Christmas" this time of year, I think about the line, "Oh bring us some figgy pudding!" It stands out because 1. it's a demand of the listener, which is slightly unusual in a song, and 2. I have no idea what figgy pudding is.

Turns out, the carolers who originally sang this tune way back when (the carol is believed to have originated in the 16th century, although the tune and version we all know today comes from a 1935 arrangement by Arthur Warrell) weren't just aggressively breaking the fourth wall for no reason. In fact, in England, figgy pudding was actually a real thing that people genuinely wanted you to bring them, and apparently, it was good enough that showing up at someone's door and demanding it seemed like a reasonable social interaction.

So what exactly were they asking for? Well, if you're picturing something light and fluffy like chocolate pudding, you're way off.

Traditional figgy pudding is basically a dense, boozy fruitcake that's been steamed for hours and then aged like a fine wine (except it's soaked in brandy instead of stored in a cellar). It's packed with dried figs, raisins, spices and enough alcohol to make Victorian Christmas gatherings significantly more festive.

Think of it as the kind of dessert that requires both commitment and planning, as you literally have to make it weeks ahead of time and feed it brandy regularly.

But wait! You may be saying Christmas is just three days away. Not to worry; today, we present two versions of figgy pudding, the traditional one and the "Oh No, I Only Have Three Days To Make Figgy Pudding" version.

The traditional version develops incredible complexity over time, while the quick version gives you 90% of the satisfaction with 10% of the planning. That's just plain math. Either way, you'll finally understand what those demanding carolers were going on about.

The Recipe: Choose Your Timeline

Base Ingredients:

2 cups dried figs, chopped finely

1 cup golden raisins

1/2 cup currants

Traditional version: 1/3 cup brandy or dark rum

Quick version: 1/2 cup brandy or dark rum

1 cup fresh breadcrumbs

1 cup all-purpose flour

1 cup packed brown sugar

1 cup beef suet or butter, grated

3 large eggs, beaten

1/2 cup whole milk

1 tsp ground cinnamon (Quick version: 1½ tsp)

1/2 tsp ground nutmeg (Quick version: 3/4 tsp)

1/2 tsp ground ginger (Quick version: 3/4 tsp)

1 tsp vanilla extract (Quick version: 2 tbsp)

1/2 tsp salt

1/2 cup chopped almonds or walnuts

Additional Quick Version Boosters:

2 tablespoons molasses or treacle

Zest of 1 orange and 1 lemon

1 tablespoon instant coffee or espresso powder

Instructions:

Prepare the fruits: The night before, combine chopped figs, raisins, and currants in a bowl. Pour brandy over them and let soak overnight, stirring occasionally.

Prepare your pudding basin: Generously butter a 2-quart pudding basin or heatproof bowl. Cut a circle of parchment paper to fit the bottom.

Make the pudding: In a large mixing bowl, combine breadcrumbs, flour, brown sugar, suet, spices, and salt. For the quick version, also add molasses, citrus zests, and coffee powder here. Add the soaked fruits along with any remaining liquid, beaten eggs, milk, vanilla, and nuts. Mix thoroughly until well combined—the mixture should be soft but not sloppy.

Steam the pudding: Spoon the mixture into your prepared basin, pressing down gently. Cover with a double layer of parchment paper, then a layer of aluminum foil, securing with kitchen string. Create a handle by tying string across the top for easy lifting.

Cook: Place the pudding in a large pot with enough boiling water to reach halfway up the sides of the basin. Cover and steam for 6 hours, checking periodically to add more boiling water as needed.

Age and serve:

Traditional Version (6+ weeks): Remove and let cool completely. Wrap in cheesecloth and store in a cool, dry place. Feed with 1 tablespoon of brandy weekly for at least 6 weeks (up to 6 months). To serve, steam for 2 hours to reheat.

Quick Version (2 days): Remove and let cool completely. Wrap in brandy-soaked cheesecloth and refrigerate. Feed with 2-3 tablespoons of brandy daily for 2 days. To serve, steam for 1-2 hours to reheat.

The grand finale: Turn out onto a serving plate. Warm extra brandy, ignite it carefully, and pour over the pudding for a dramatic presentation. Serve with hard sauce, custard, or brandy butter.

Have you ever made figgy pudding? Share your tips and tricks with us in the comments!

Senior writer Chris DeWeese edits Morning Brief, The Weather Channel’s weekday newsletter.