noun
Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.
Steamed and boiled puddings have formed the basic diet of country people in northern Europe for centuries. Early puddings consisted of the scoured stomach of a sheep or pig, stuffed with its own suet and offal, which has been thickened with oatmeal, and boiled in water or baked in the ashes of a fire.
A type of cake or dessert cooked usually by boiling or steaming.
Steamed puddings, a favourite for winter, are both easy to make and delicious. Served with one of the sweet sauces (recipes 497 to 506) they make a filling and satisfying end to a meal.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.
Dessert; the dessert course of a meal.
We have apple pie for pudding today.
A sausage made primarily from blood.