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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, which might include batter (as in Yorkshire pudding), blood (black pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding). These kinds of puddings could be either baked, steamed, or boiled. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.

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.

The Danish society Royale Danske Buddingentusiaster (Royal Danish Pudding Enthusiasts) was founded in 2005 and is organizing the promotion of the Danish type of pudding, i.e. using boiled milk, sugar and starch or gelatine as the base of flavours ranging from the classic vanilla and chocolate to the newer tequila and ginger. Official website: www.budding.dk

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
• Haggis, according to poet Robert Burns
• Hasty pudding
• Haupia (Hawaiian coconut pudding)
• Jam Roly-Poly
• Plum pudding
• Queen of puddings
• Red pudding
• Rice pudding
• Spotted dick
• Sticky toffee pudding
• Summer pudding
• Tapioca pudding
• White pudding
• Yorkshire pudding

See also

• British cuisine
• Poutine

External link

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

This article is based on the article "Pudding" from Wikipedia - the free encyclopedia created and edited by online user community. This article is distributed under the terms of GNU Free Documentation License. Here you find the list of authors of this article. The article can only edited within Wikipedia. Edit this article in Wikipedia.

For information on the Australian band Custard, see Custard.

Custard is a family of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods.

As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and flavourings such as vanilla. Sometimes flour, corn starch, or gelatin are also added. In French cookery, custard—confusingly called just crème—is never thickened in this way: when starch is added, it is pastry cream crème pâtissière; when gelatin is added, it is crème anglaise collée.

Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs.

Custard thickened with starch is a non-Newtonian fluid which in short means that if impacted with sufficient force it behaves more like a solid than a liquid, as a consequence, as was dramatically demonstrated on Sky Television's Brainiac: Science Abuse programme, it is possible for a full-grown adult to walk across a a swimming pool filled with custard, without sinking.

Most custard is cooked in a double boiler (bain-marie) or heated very gently on the stove in a saucepan, but custard can also be steamed or baked in the oven with or without a hot water bath.

Custard is an important part of dessert recipes from many countries, including the United Kingdom, France, Portugal, Spain, Italy, and Australia.

Instant and ready-made 'custards' are also marketed, though they are not true custards if they are not thickened with egg. See Bird's Custard, for instance.

Uses

Some varieties of Ice cream use a custard base.

Recipes involving sweet custard include:

• Bavarois
• Crème brûlée
• Creme caramel
• Cream puff
• Custard tarts
• Danish pastry
• English trifle
• Floating islands (dessert)
• Frozen custard
• Panna cotta
• Pumpkin pie
• Vanilla slice
• Zabaglione
• Vla

Savoury custards

Not all custards are sweet. Quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.

See also

• Custard pie
• Egg tart

This article is based on the article "Custard" from Wikipedia - the free encyclopedia created and edited by online user community. This article is distributed under the terms of GNU Free Documentation License. Here you find the list of authors of this article. The article can only edited within Wikipedia. Edit this article in Wikipedia.