So I checked around. It’s a British-style pudding, actually resembling more of a cake, which reached its popularity peak as a Christmas dessert in the 1800s.
You can bake, steam or boil figgy pudding. It’s got figs, of course, plus apples, nuts, cinnamon, cloves, butter, sugar, bread crumbs, milk and eggs. Oh, yes—the recipe I found also calls for three strips of finely crushed bacon. Just what I love in a dessert.
The ancestor of figgy pudding (and plum pudding) is a medieval spiced porridge known as Frumenty.
Here’s a nontraditional figgy pudding with persimmons. Bon appetit!