Traditional pudding recipes (2024)

FAQs

What was the original pudding? ›

The pudding we know today began life as a pottage. This was a kind of broth, including raisins and other dried fruit, spices and wine. It was thickened with breadcrumbs or ground almonds. Not dissimilar to the mince pies of yesteryear, it often included meat or at least meat stock.

There are four major types and ways to prepare puddings: boiled, baked, steamed and chilled in the refrigerator until it gels.

Traditional puddings are often made of leftover or stale bread, usually with a sauce or custard. Bread and Butter Pudding has slices or cubes of bread baked in custard, often flavored with spices or dried fruit. Summer Pudding consists of slices of bread around the edge of a pudding basin/bowl.

For starters, American puddings are closely linked to something called a custard in the U.K. British puddings can be a sweet or savory dish, typically prepared by boiling or steaming in a cloth or a dish. The earliest puddings were sausages called black puddings, made with pig's blood and steamed in animal intestines.

American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.

Custard primarily relies on eggs and dairy, while pudding uses milk or cream, sugar, and a starch thickener like cornstarch or tapioca. Custard tends to be smoother and more velvety due to the egg content, whereas pudding has a thicker, more gelatinous consistency because of the added starch.

Popular variants of the recipe consist of pork meat and fat, suet, bread, as well as oatmeal or pearl barley formed into a large sausage—also known as 'groats pudding' and are very similar to a white pudding, whereas other versions of the recipe contain a high percentage of offal such as lung and liver and can more ...

Puddings are thickened in several ways: Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil (1-3 minutes, until it starts to thicken). Stir constantly to prevent the mixture from burning.

Much like a “full breakfast,” Mervis says the ingredients used in figgy pudding can often be a source of contention, but the dish is typically made with dried fruit (traditionally raisins, sultanas, currants and figs), brown sugar or treacle, mixed spices, breadcrumbs, suet, eggs, and alcohol (often brandy, sherry or ...

Traditional black pudding, which has been part of the Irish diet for generations, is a blend of meat, oatmeal or barley, herbs and spices and the quintessential fresh blood. In the past, pudding was often made at home immediately after an animal had been slaughtered and sold through the local butcher.

What is figgy pudding vs plum pudding? ›

If it contains figs, it is called a figgy pudding. Plum pudding usually has raisins, not plums, since "plums" was once used to describe raisins. This iconic English dessert is similar to our American fruitcake with a few variations.

Queen of puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.

Puding Diraja (Pahang Hilir: Pudéang Deghaje; Jawi: ڤوديڠ دراج) also known as Royal Pudding, this dessert was developed and served to the royal family of the Malaysian state of Pahang. Its basic ingredients are pisang lemak manis (a local cultivar of banana), evaporated milk, prunes, candied cherries and cashew nuts.

Mix grated potato, yam, flour, raisins and baking powder. 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.

The very first version of the pudding originated in the 14th century. The British-made porridge called "frumenty" is made of beef and mutton with raisins, wines, currants, and spices – quite a collection of tastes! At that time, pudding tended to be more like soup and was eaten in the time of Christmas preparation.

The word pudding is believed to come from the French boudin, which may derive from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings. Another proposed etymology is from the West German 'pud' meaning 'to swell'.

The phrase the proof of the pudding is in the eating originated as a reference to the fact that it was difficult to judge if the pudding was properly cooked until it was actually being eaten. In other words, the test of whether it's done is taking a bite.

By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry.