Etymology
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Words related to pudgy

pudge (n.)

1808, "a very small house;" by 1880, "short, thick-set person," [both in Jamieson's dictionary of Scottish terms]; see pudgy.

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-y (2)
adjective suffix, "full of or characterized by," from Old English -ig, from Proto-Germanic *-iga- (source also of Dutch, Danish, German -ig, Gothic -egs), from PIE -(i)ko-, adjectival suffix, cognate with elements in Greek -ikos, Latin -icus (see -ic). Originally added to nouns in Old English; used from 13c. with verbs, and by 15c. even with other adjectives (for example crispy).
pud (n.2)

"hand, paw, fist," 1650s, "a nursery word," according to OED. It has been compared to Dutch poot "paw;" see paw (n.).

pudding (n.)

c. 1300, "a kind of sausage: the stomach or one of the entrails of a pig, sheep, etc., stuffed with minced meat, suet, blood, and seasoning, boiled and kept till needed," perhaps from a West Germanic stem *pud- "to swell" (source also of Old English puduc "a wen," Westphalian dialect puddek "lump, pudding," Low German pudde-wurst "black pudding," English dialectal pod "belly;" also see pudgy).

The other possibility is the traditional one [also in Middle English Compendium] that it is from Old French boudin "sausage," from Vulgar Latin *botellinus, from Latin botellus "sausage" (the proposed change of French b- to English p- presents difficulties, but compare purse (n.)).

The sense of "dish consisting of flour, milk, eggs, etc., originally boiled in a bag until semi-hard, often enriched with raisins or other fruit" had emerged by 1670, from extension to other foods boiled or steamed in a bag or sack (16c.). German pudding, French pouding, Swedish pudding, Irish putog are from English. Pudding-pie as a type of pastry, especially one with meat baked in it, is attested from 1590s.

podgy (adj.)
1846, later collateral form of pudgy (q.v.).