History of Pudding

History of Pudding

The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. The most famous examples still surviving are black pudding, which was a favourite of King Henry VIII, Yorkshire pudding and haggis

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

Boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were employed.

Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak and kidney pudding.