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 that may or may not have been a gelling agent, including the use of blood. The best-known examples of this are the black pudding and the Yorkshire pudding. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish.

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.

In British English, a pudding may mean a dessert of any type.

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
• Hasty pudding
• Haggis, according to poet Robert Burns
• Jam Roly-Poly
• Plum pudding
• Queen of puddings
• Red pudding
• Rice pudding
• Summer pudding
• Tapioca pudding
• White pudding
• Yorkshire pudding

See Also

• British cuisine

External link

• The Pudding Club - dedicated to preserving the tradition of great British puddings.

See also: "The Great Ez"