Pudding
From Wikipedia, the free encyclopedia
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 via the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings.[1] In the United Kingdom and some Commonwealth countries, pudding is a common term for any dessert.
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The first type of pudding is a solid mass formed by mixing various ingredients with a grain product or another binder (e.g., 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, especially the British Isles, 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 the U.S.
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 British Navy in the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
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.
The second and newer type of pudding consists of sugar 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. 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.
- Batter puddings, including Yorkshire pudding and popovers
- Black pudding
- Boudin
- Cheese pudding
- Corn pudding
- Groaty pudding
- Haggis
- Hog's pudding
- Kishke
- Kugel
- Pease pudding
- Pennsylvania Dutch hog maw
- Polenta (mămăligă, cornmeal mush)
- Red pudding
- Scrapple
- Steak and kidney pudding
- White pudding
- 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
- 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
- Syllabub
- Tapioca pudding
- Trifle
- Zabaglione (sabayon)
In these examples, the word pudding is used in the British sense meaning "any dessert," rather than the specific puddings discussed above.
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It has been suggested that Pudding Club be merged into this article or section. (Discuss) |
- The proverb, "The proof of the pudding's in the eating" dates back to at least the 17th century.[2]
- "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.
- ^ Olver, Lynne (2000). The Food Timeline: pudding. Retrieved on 2007-05-3.
- ^ title =Ask Yahoo | http://ask.yahoo.com/20020903.html