List of puddings may refer to:
 | This article includes a list of related items that share the same name (or similar names). |
List of puddings may refer to:
| | This article includes a list of related items that share the same name (or similar names). |
Yorkshire pudding is a common English side dish, a baked pudding made from a batter of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish. As a first course, it can be served with onion gravy. For a main course, it may be served with beef and gravy, and is part of the traditional Sunday roast, but can also be filled with foods, such as bangers and mash to make a meal.
Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Pudding is a type of food that can be either a dessert or a savory dish that is part of the main meal.
Spotted dick is a traditional British pudding, traditionally made with suet and dried fruit and often served with custard. Non-traditional variants include recipes that replace suet with other fats, or that include eggs to make something similar to a sponge pudding or cake.
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding has been heavily mythologized, including the erroneous idea that it is traditionally composed of thirteen ingredients, symbolizing Jesus and the Twelve Apostles, or that it was invented by George I. Early recipes include little more than suet, dried fruit, breadcrumbs, flour, eggs and spice, along with liquid which may be milk or fortified wine. Later recipes became more elaborate.
Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is mentioned in the lyrics of "Yankee Doodle", a traditional American song of the eighteenth century.
Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve, leading to the nicknames of dead-man's arm and dead man's leg.
Mango pudding is a very popular dessert in Hong Kong, where pudding is eaten as a traditional British food. There is very little variation between the regional mango pudding's preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants. The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, mangoes, evaporated milk, and sugar. In addition, fresh fruit such as mango, strawberries, berries and kiwifruit, are occasionally added as garnish. Served and eaten refrigerator cold, mango pudding has a rich and creamy texture.
Steak and kidney pudding is a traditional British main course in which stewed beef steak and ox kidney is enclosed in suet pastry and slow steamed on a stove top.
Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet.
Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured. It is then baked in an oven and served.
Black pudding, also known as blood pudding, is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.