Everything about Pudding totally explained
Pudding most often refers to a
dessert, but can also be a
savory dish. There are two main types.
The word
pudding probably comes from the French
boudin, originally from the Latin
botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings. In the
United Kingdom and some
Commonwealth countries,
pudding is a common term for any dessert.
Baked, steamed and boiled puddings
The first type of pudding is a solid mass formed by mixing various ingredients with a grain product or another binder (for example,
batter,
flour,
cereal,
blood,
eggs,
suet). These puddings are cooked by
baking,
steaming or
boiling.
This type of pudding is still common in various places and is served as either a main-course dish or a dessert. In
Australia,
pudding is usually used to describe this type, though the term also may be used to refer to the second type as well. These are less common in North America.
Many puddings of this type resemble
cakes, characteristically with more moisture and usually served in chunks rather than slices. Others are types of
sausages. Dessert pudding is often accompanied by custard or ice cream.
Boiled pudding was a common main course aboard ships in the
Royal Navy in the
18th and
19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
Suet pudding
Steamed pies consisting of a filling completely enclosed by
suet pastry are also known as puddings. These may be sweet or savoury and include such dishes as
steak and kidney pudding.
Creamy puddings
The second and newer type of pudding consists of
sugar,
milk, and a thickening agent such as
cornstarch,
gelatin,
eggs,
rice or
tapioca to create a sweet, creamy dessert. These puddings are made either by
simmering on top of the stove in a
saucepan or
double boiler or by baking in an
oven, often in a
bain-marie. They are typically served chilled, but a few types, such as
zabaglione and
rice pudding, may be served warm.
This is the most familiar meaning of the term in North America, though technically egg-thickened puddings are considered
custards and starch-thickened puddings are
blanc-mange. Pudding may be made from scratch or a mix or may be purchased ready to eat. The
gelatin dessert company
Jell-O is the primary producer of pudding mixes and prepared puddings in North America.
List of types of pudding
Baked, steamed and boiled puddings
Savory
Dessert
Bread pudding
Bread and butter pudding
Cabinet pudding
Carrot pudding
Chè
Cheshire pudding
Chocolate pudding (British Isles and Australasian version)
Christmas pudding ("plum pudding")
Clootie dumpling
Cottage pudding
Duff
Grape-Nuts pudding
Indian pudding
Figgy duff
Figgy pudding
Fruit pudding
Hasty pudding
Jam Roly-Poly
Rice pudding
Spotted dick
Sticky date pudding
Sticky toffee pudding
Summer pudding
Creamy puddings
Bavarian cream
Blancmange
Crema catalana
Creme anglaise
Crème brûlée (burnt cream)
Creme caramel
Cornstarch puddings, including banana, butterscotch, lemon, pistachio, vanilla and chocolate (North American and Asian version)
Custard
Flan
Fool
Haupia
Junket
Mango pudding
Mousse
Panna cotta
Pot de creme
Pudding Pops
Rice pudding, including kheer
Semolina pudding
Syllabub
Tapioca pudding
Trifle
Zabaglione (sabayon)
Miscellaneous desserts
In these examples, the word pudding is used in the British sense meaning "any dessert," rather than the specific puddings discussed above.
Bakewell pudding
Pudding cake
Pudding pie
Queen of puddings
Cultural references
The proverb, "The proof of the pudding's in the eating" dates back to at least the 17th century.
"Puddin' 'n' Tain" was a popular doo-wop song by the Alley Kats.
The Tragedy of Pudd'nhead Wilson by Mark Twain reflects the term's use as a metaphor for the gray matter of a fool.Further Information
Get more info on 'Pudding'.
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