Pudding

Pudding is a type of food that can be either a dessert or a savoury (salty or spicy) dish that is part of the main meal.[note 1]

For other uses, see Pudding (disambiguation).
Not to be confused with Dessert.

Pudding
Portuguese Abbot of Priscos pudding
TypePudding

In North America, pudding characteristically denotes a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American usage to denote a specific kind of dessert has evolved from the originally almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. Black (blood) pudding and haggis survive from this tradition.

In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

History

One of the earliest documented recipes for asida is found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes).[3][4] It was described as a thick pudding of dates cooked with clarified butter (samn).[5] A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, a flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world.[5] According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.[5] In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.[2]

Savory puddings
Haggis, a savory pudding

The modern usage of the word pudding to denote primarily desserts has evolved from the almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. The most famous examples still surviving are black pudding, which was a favorite of King Henry VIII, and haggis. Other savory dishes include suet pudding and steak and kidney pudding. Boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries; pudding was used as the primary dish in which daily rations of flour and suet were employed.

Dessert puddings
Pudding of the dessert type may be served with toppings such as fresh fruit and whipped cream.

Commonwealth dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding or steamed cake mixtures such as treacle sponge pudding (with or without the addition of ingredients such as dried fruits as in a Christmas pudding).[2]

In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as the Jell-O brand line of products. In Commonwealth countries these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding in North America, although typically these names derive from their origin as British dishes.

Types
See also: List of puddings

Baked, steamed and boiled puddings

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed, or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.[6]

Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak and kidney pudding.

Savory

Dessert
Kheer, from India, here made with rice
Christmas pudding

Creamy puddings
Instant dessert pudding

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. 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.

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.

Table cream is a dessert, similar to blancmange. The dessert was popularized by English manufacturer Symington's Ltd in the early 20th century. It is still produced under the Symington's brand name, but no longer made by the original company.[7]

Savory

Dessert

Cultural references
  • The proverb, "The proof of the pudding is in the eating", dates back to at least the 14th century. The phrase is widely attributed to the Spanish author Cervantes in his novel The Ingenious Gentleman Don Quixote. The phrase is often incorrectly stated as "the proof is in the pudding."[8]
  • Pink Floyd's "Another Brick in the Wall, Part 2" contain the voice of Scottish-accented schoolmaster repeatedly shouting, "If you don't eat your meat, you can't have any pudding! How can you have any pudding if you don't eat your meat?!" over and over again. Pink Floyd member Roger Waters has imitated the schoolmaster's voice during a interview with Conan O'Brien.
  • Pudd'nhead Wilson, written by Mark Twain, reflects the term's use as a metaphor for someone with the mind of a fool.
  • A website dedicated to the dessert, online since the mid-1990s and consisting only of a low-quality image of it, became famous in Brazil for its humorous and longstanding nature. In 2015, it was hacked by the Islamic State.[9][10]
  • The Magic Pudding is a classic Australian children's novel first published in 1918, written and illustrated by author Norman Lindsay. It tells of a bad tempered, anthropomorphic pudding named Albert who, no matter how often he is eaten, always reforms in order to be eaten again. He is owned by three companions who must defend him against Pudding Thieves who want Albert for themselves.

See also

Notes
  1. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings.[1]

References
  1. Olver, Lynne (2000). "The Food Timeline: pudding". The Food Timeline. Retrieved 2007-05-03.
  2. Oxford English Dictionary
  3. Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97. ISBN 9789047423058. Retrieved 29 August 2018.
  4. Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (26 November 2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook. books. ISBN 978-9004158672. Retrieved 29 August 2018.
  5. Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97,98. ISBN 9789047423058. Retrieved 29 August 2018.
  6. "Pudding vs. Dessert: The Same But Different". The Spruce Eats. Retrieved 2021-06-25.
  7. "Frequently Asked Questions". symingtons.com.
  8. "Origin Phrase "Proof is in the Pudding"". phrases.org.uk.
  9. "Famoso site pudim.com.br é invadido e mostra imagem e música do Estado Islâmico" [Islamic State hacks the famous website pudim.com.br]. Extra (Globo) (in Portuguese). 9 April 2015.
  10. "Site Pudim.com.br é hackeado pelo Estado Islâmico" [The Pudim.com.br website is hacked by the Islamic State] (in Portuguese). R7 (Record). 9 April 2015. Na ativa desde 2000, site é um dos mais famosos da internet brasileira [Active since 2000, the website is one of the most famous in the internet in Brazil]"

Chisholm, Hugh, ed. (1911). "Pudding" . Encyclopædia Britannica (11th ed.). Cambridge University Press.

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