pudding

Pudding is a term used in many cuisines to describe a range of dishes that share a thickened, often creamy or gelatinous texture. In general, puddings are made by cooking a liquid with starches, eggs, or gelatin until it sets or thickens. The word has different meanings in different regions: in Britain, "pudding" can refer to a broad class of desserts, often steamed or baked; in the United States, "pudding" usually means a chilled, milk-based dessert thickened with starch rather than a custard baked in a pastry shell. Other countries use the term for savory items such as blood sausage (black pudding) and batter puddings like Yorkshire pudding.

British puddings include steamed suet puddings such as Christmas pudding and figgy puddings, bread and butter pudding, treacle pudding, and jam roly-poly. Sweet puddings can be creamy, fruity, or cakey and are often served with custard or sauce. Savory puddings such as black pudding and Yorkshire pudding are part of the broader category in the UK.

In American usage, puddings are typically custards or custard-like desserts such as chocolate, vanilla, banana, or butterscotch puddings, made from milk, sugar, and a thickener such as cornstarch or eggs, and served chilled. Tapioca pudding, rice pudding, and bread pudding are common variants worldwide. The preparation methods vary: steaming, boiling, baking, or simply chilling, depending on the recipe and desired texture.

Across cuisines, puddings can be sweet or savory and range from simple everyday desserts to elaborate festive dishes.