Puddings Puddings Bakewell Tart, also known as a Bakewell Pudding, is a traditional English baked dessert tart or cake consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds. ...more on Wikipedia about "Bakewell Tart"
Blancmange, pronounced [ ], is a jelly dessert made of milk and/or cream, sugar, gelatin or cornstarch, and flavouring (usually almond). It is set in a mould and served cold. ...more on Wikipedia about "Blancmange"
* Blancmange is a jelly dessert made of milk, sugar, gelatin and flavouring. ...more on Wikipedia about "Blancmange (disambiguation)"
Blodpalt is a old-fashioned Swedish dish not likely to be eaten very often in modern time. ...more on Wikipedia about "Blodpalt"
Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used. A legend attributes the invention of blood sausage to an absinthe-induced bet between two drunken Bavarian butchers during the 14th century. This is unlikely, as absinthe was not developed until the 18th century. In fact, there are ancient references to sausages made with blood, e.g. from Homer's Odyssey - "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...". ...more on Wikipedia about "Blood sausage"
Bread and butter pudding is a traditional dessert popular in British cuisine. It is essentially a baked form of French toast. ...more on Wikipedia about "Bread and butter pudding"
Bread pudding is a dessert popular in British cuisine and that of the Southeast U.S., made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit. ...more on Wikipedia about "Bread pudding"
shortopedia - forget the rest.
According to the 1881 Household Cyclopedia, Carrot pudding can be made in the following way. ...more on Wikipedia about "Carrot pudding"
According to the 1881 Household Cyclopedia, Cheshire pudding can be made in the following way. ...more on Wikipedia about "Cheshire pudding"
Chocolate pudding is one of the most common varieties of sweet or dessert pudding in America. It is usually eaten as a snack or dessert. It is also used as a filling for chocolate pie. ...more on Wikipedia about "Chocolate pudding"
Christmas pudding is the dessert traditionally served on Christmas day in Britain and Ireland, as well as in some Commonwealth countries. It has its origins in England, and is sometimes known as plum pudding, though this can also refer to other kinds of boiled pudding involving a lot of dried fruit. ...more on Wikipedia about "Christmas pudding"
:For information on the Australian band Custard, see Custard. ...more on Wikipedia about "Custard"
Diplomat pudding is a famous dessert served in many Hungarian confectionaries, like Gerbeaud or Gellért. Its name comes from the 19th century, when it was first served as part of a diplomatic conferences menu(1908 conference on Bosnia's annexation). The chef deserved the guest's honour, therefore he published the recipe. However this theory is much debated! Some say, the expression 'diplomat' refers to Nesselrode, famous Russian diplomat, also known for his passion about English puddings. ...more on Wikipedia about "Diplomat pudding"
In cooking, flan is a custard-like dessert originating from Spain and popular in former Spanish colonies such as Latin America, the Philippines, Cuba, Puerto Rico, and the Dominican Republic. Although Spanish in origin, it is sometimes wrongly associated in the United States with Mexican cuisine. ...more on Wikipedia about "Flan" http://www.shortopedia.com for you!
Flummadiddle is a baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England. ...more on Wikipedia about "Flummadiddle"
Flummery is a sweet soft pudding that is made from stewed fruit and thickened with cornstarch. Traditional British flummeries were kind of like porridge as they were often oatmeal based and cooked to achieve a smooth and gelatineous texture; often sugar and milk was added. The dish is typically bland in nature. ...more on Wikipedia about "Flummery"
Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's pluck ( heart, liver, windpipe and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock and traditionally boiled in the animal's stomach for several hours. In this state it somewhat resembles other stuffed intestines, otherwise known as sausages, of which it is among the largest types. There are also meat-free recipes specifically for vegetarians which supposedly taste similar to the meat-based recipes. ...more on Wikipedia about "Haggis"
Hasty pudding is a porridge-like dish of cooked grain. It is now most often associated with the American version made of ground maize or corn, but may have started out as an English oat porridge. Hasty pudding was used as a term for an oatmeal porridge in England when Hannah Glasse wrote her 18th-century book The Art of Cookery. ...more on Wikipedia about "Hasty pudding"
Hunt's Snack Pack is a brand of individually packaged single-serving snacks, specifically, shelf-stable pudding and gels. The product line was introduced in 1968. ...more on Wikipedia about "Hunt's Snack Pack"
Kishka or kishke ( Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka; Yiddish: קישקע, kishke), is a Slavic word meaning gut, or intestine, that lends its name to varieties of sausage or pudding. ...more on Wikipedia about "Kishka"
Panna cotta is an Italian phrase, literally translating to "cooked cream". Generally refers to a creamy, set Italian dessert from the Northern Italian region of Piedmont. It is not generally known exactly how or when this dessert came to be, but some theories estimate that cream (for which this region is famous) was historically eaten plain or sweetened with fruit. After years this treat evolved into what is now a gelatin-thickened custard, flavored with vanilla, fruit, or spices and served chilled. ...more on Wikipedia about "Panna cotta"
Payasam ( Hindi: kheer, Sanskrit: ksheer) is a traditional Indian and Pakistani dish, a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamom and pistachios. ...more on Wikipedia about "Payasam"
Phirnee (or firnee) is a North Indian/Pakistani/Afghani dessert made from ground rice and milk and is very similar to kheer. The origin of phirnee can probably be traced back to the Mughals in India, but it is not uncommon to hear North Indians say "We've been making phirnee at home since I remember, just cause it has the "ph" sound doesn't mean it is Afghani/Persian". ...more on Wikipedia about "Phirnee"
(Po'e) Po e is a popular dish in Tahiti, where it is frequently eaten as a dessert, although it can also be served along with other dishes at a traditional tamara‘a or feast. It is a sweet, pudding-like confection made from bananas, papaya, or mangoes cooked with manioc and coconut cream. Po‘e should not be confused with the better-known Hawaiian poi made from taro and water. ...more on Wikipedia about "Po'e"
Pudding is either of two general types of food, the second deriving from the first. ...more on Wikipedia about "Pudding" shortopedia, just the best.
This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia . Direct links to the original articles are in the text.
If you use exact copy or modified of this article you should preserve above paragraph and put also : It uses material from
the Shortopedia article about "Puddings".
| MAIN PAGE | MAIN INDEX | CONTACT US |