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Puddings (pood'ings) are a thick, soft dessert, ranging from sweet to savory, with textures from soft to moderately hard. They typically containing flour or some other thickener (such as tapioca), milk, eggs, a flavoring, and sweetener.
There are four major types:
- steamed; and,
The earliest puddings were of cereal, breadcrumbs and suet were stuffed in sausage skins, enclosed in a pastry and baked. Today, puddings serve as a main dish, such as corn pudding or as a dessert as in chocolate pudding, snacks or treats for special occasions. In Britain, it means the dessert course of a meal. Some puddings, such as bread and rice, are universally popular, but incorporate regional or cultural variations.
SARAH SAYS: Puddings are similar to custards. Flan and mousse are widely adapted custard desserts. Pudding cakes and cheesecakes are basically baked egg custards.
Sometimes baking pudding recipes can present problems. If you have any questions, please post them in our CraftyBaking.com Forum, and we will be happy to answer them.