Pudding

What is 'Pudding'???

Early writers on cookery class puddings and dumplings together. The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), and those served as a sweet or dessert, such as almond, cabinet, and suet puddings, plum or Christmas pudding, and Indian pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, arrowroot, corn starch, bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by others. An early use of the word, as in black pudding or white pudding, referred to forms of sausage.

The 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. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.

Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly. Kraft Foods, under its gelatin dessert brand Jell-O, is the primary producer of pudding mixes and prepared puddings in North America.

This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

                 

                           

Delicious = Pudding!!!

Yuuummmmy...