any of various soft thick unsweetened baked dishes; "corn pudding"
(British) the dessert course of a meal (`pud' is used informally)
any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
Pudding is either of two general types of food, the second deriving from the first. The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder that may or may not have been a gelling agent, including the use of blood. The best-known examples of this are the black pudding and the Yorkshire pudding. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish.
Like custards, thick, creamy mixtures of milk, sugar, and flavorings. Custards are thickened with eggs, puddings with cornstarch or flour.
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