Pudding: Difference between revisions
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The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include [[batter]] (as in [[Yorkshire pudding]]), [[blood]] ([[black pudding]]), [[egg (food)|eggs]] ([[bread pudding]]), or a mixture of [[suet]] and [[flour]] or some other [[cereal]] ([[plum pudding]]). These kinds of puddings could be either [[baking|baked]], [[steaming|steamed]], or [[boiling|boiled]]. This older type of pudding, still commonly made today in the [[British Isles]], was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the [[British Navy]] in the [[18th century|18th]] and [[19th century|19th]] centuries, and the usual manner in which daily rations of flour and suet were prepared. |
The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include [[batter]] (as in [[Yorkshire pudding]]), [[blood]] ([[black pudding]]), [[egg (food)|eggs]] ([[bread pudding]]), or a mixture of [[suet]] and [[flour]] or some other [[cereal]] ([[plum pudding]]). These kinds of puddings could be either [[baking|baked]], [[steaming|steamed]], or [[boiling|boiled]]. This older type of pudding, still commonly made today in the [[British Isles]], was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the [[British Navy]] in the [[18th century|18th]] and [[19th century|19th]] centuries, and the usual manner in which daily rations of flour and suet were prepared. |
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ynnhoJ rebbuR sevol gnitsabeS |
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The newer type of pudding is almost exclusively a [[dessert]]-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including [[cornstarch]], [[gelatin]], [[Egg (food)|egg]]s, [[tapioca]] (cassava), and other [[starch]]es. Forms of these include [[custard]] and [[blanc-mange]]. They are available in forms which require cooking or in instant form. Related foods include [[gelatin dessert]]s such as [[Jell-O]] and [[aspic]]s. |
The newer type of pudding is almost exclusively a [[dessert]]-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including [[cornstarch]], [[gelatin]], [[Egg (food)|egg]]s, [[tapioca]] (cassava), and other [[starch]]es. Forms of these include [[custard]] and [[blanc-mange]]. They are available in forms which require cooking or in instant form. Related foods include [[gelatin dessert]]s such as [[Jell-O]] and [[aspic]]s. |
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Revision as of 16:35, 14 December 2005
Pudding is either of two general types of food, the second deriving from the first.
The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (black pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding). These kinds of puddings could be either baked, steamed, or boiled. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.
ynnhoJ rebbuR sevol gnitsabeS
The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including cornstarch, gelatin, eggs, tapioca (cassava), and other starches. Forms of these include custard and blanc-mange. They are available in forms which require cooking or in instant form. Related foods include gelatin desserts such as Jell-O and aspics.
The Danish society Royale Danske Buddingentusiaster (Royal Danish Pudding Enthusiasts) was founded in 2005 and is organizing the promotion of the Danish type of pudding, i.e. using boiled milk, sugar and starch or gelatine as the base of flavours ranging from the classic vanilla and chocolate to the newer tequila and ginger. Official website: www.budding.dk
Types of pudding:
- Bakewell Pudding
- Black pudding
- Blanc-mange
- Bread pudding
- Bread and butter pudding
- Carrot pudding
- Cheshire pudding
- Chocolate pudding
- Christmas pudding
- Corn pudding
- Custard
- Duff
- EZ pudding
- Fruit pudding
- Haggis, according to poet Robert Burns
- Hasty pudding
- Haupia (Hawaiian coconut pudding)
- Jam Roly-Poly
- Plum pudding
- Queen of puddings
- Red pudding
- Rice pudding
- Spotted dick
- Sticky toffee pudding
- Summer pudding
- Tapioca pudding
- White pudding
- Yorkshire pudding
See also
External link
- The Pudding Club - dedicated to preserving the tradition of great British puddings.