National Plum Pudding Day and National Biscotti Day in USA

The first records of plum puddings date to the early 15th century, when “plum pottage,” a savory concoction heavy on the meat and root vegetables, was served at the start of a meal. By the end of the 16th century, dried fruit was more plentiful in England and plum pudding made the shift from savory to sweet.

This goes back to the Victorian practice of substituting dried plums with other dried fruits, such as raisins. Dried plums or prunes were so popular that any goods which contained dried fruits were referred to 'plum cakes' or 'plum puddings'.

Biscotti have a hard texture and are dehydrated thanks to the second bake. They are also mold-resistant, which is why they became the ideal food for sailors, including Christopher Columbus, who spent months at sea, no doubt munching on biscotti.