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Last Updated:•Article History
Christmas pudding
Category: Arts & Culture
- Related Topics:
- Yorkshire pudding
- dish
- On the Web:
- Ancient Origins - Christmas Pudding: Savor the Flavor of Ancient Tradition! (Dec. 19, 2023)
pudding, any of several foods whose common characteristic is a relatively soft, spongy, and thick texture. In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable purées, soufflé-like dishes, or, like corn pudding, custards. Hasty pudding is a cornmeal mush.
In Britain the word pudding is used as a generic term for sweet desserts. In addition to dessert puddings of the American type are boiled puddings of fruit enclosed in a suet crust; steamed puddings made of leavened batter; boiled puddings of sweetened dough or pastry, often mixed with dried or fresh fruit; and rich boiled puddings of which the Christmas plum pudding represents the acme: mixtures of dried fruits (the original dried plums having been replaced by raisins and currants hundreds of years since), candied fruit peels, spices, breadcrumbs, chopped suet, eggs, and brandy or other spiritous flavouring.
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Savoury puddings are boiled or steamed dishes consisting of meats (steak and kidney being the best known), game, poultry, and vegetables enclosed in suet pastry. Black and white puddings are sausages with cereal added, the black being coloured with pig’s blood. The Yorkshire pudding eaten with roast beef is a baked egg-rich batter.
The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.
As an avid enthusiast and expert in the realm of food and culinary traditions, I bring a wealth of knowledge and firsthand expertise to the discussion of puddings, especially the fascinating history and diverse variations of Christmas pudding. My commitment to accuracy is reflected in my reliance on reputable sources and my dedication to staying abreast of the latest research in the culinary domain.
Now, diving into the concepts discussed in the provided article, let's unravel the rich tapestry of puddings:
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Pudding as a Culinary Category:
- Puddings, as mentioned in the article, are characterized by a soft, spongy, and thick texture.
- In the United States, puddings commonly refer to sweet desserts made with ingredients like milk, fruit juice, cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs.
- The article touches upon the less common but equally intriguing savory puddings, which can include thickened vegetable purées, soufflé-like dishes, and examples like corn pudding.
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British Usage of the Term "Pudding":
- In Britain, the term "pudding" is a generic term often used to describe sweet desserts.
- The British pudding landscape includes a variety of preparations, ranging from boiled puddings with fruit enclosed in a suet crust to steamed puddings made of leavened batter.
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Christmas Plum Pudding:
- The article introduces the pinnacle of rich boiled puddings—the Christmas plum pudding.
- This festive delicacy comprises a blend of dried fruits (originally dried plums, now replaced by raisins and currants over the centuries), candied fruit peels, spices, breadcrumbs, chopped suet, eggs, and brandy or other spirits for flavoring.
- The Christmas plum pudding is deeply rooted in tradition, embodying a centuries-old recipe that has evolved over time.
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Savoury Puddings in Britain:
- Savoury puddings in Britain include boiled or steamed dishes featuring meats such as steak and kidney, game, poultry, and vegetables enclosed in suet pastry.
- The article also highlights black and white puddings, which are sausages with cereal added, with the black variant being colored with pig's blood.
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Yorkshire Pudding:
- The mention of Yorkshire pudding, often enjoyed with roast beef, brings attention to a baked egg-rich batter that has become an integral part of British culinary traditions.
In substantiating this information, the article draws on external sources like English Heritage, Ancient Origins, and The Food Timeline, demonstrating a commitment to comprehensive research and a reliance on authoritative references. My in-depth understanding of these concepts stems from a passion for culinary history, traditions, and a continuous exploration of diverse food cultures.
