"desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is ""meringue de angel"", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,"
"Cottage Pudding Cottage Pudding is a traditional American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or one of a variety of fruit flavors such as lemon or strawberry. One typical recipe is from ""Recipes Tried and True"", a collection of recipes compiled in 1894 by the Ladies' Aid Society of the First Presbyterian Church in Marion, Ohio. Cottage Pudding can be baked over a fruit base, with a resulting dessert similar to a fruit cobbler, as in the recipe for"
"through the bread, which makes the pudding more pleasant. Summer pudding can be served with cream. The fruits typically used in summer pudding are raspberries, strawberries, blackcurrants, redcurrants, whitecurrants, and blackberries. Less commonly used are tayberries, loganberries, cherries and blueberries. Summer pudding Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its"
"Persimmon pudding Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread. The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called"
"to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish then baked in a bain-marie until set. The firm, brownish base is then spread with jam — usually raspberry or blackcurrant — and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden, but still soft. The pudding is eaten hot. Queen of Puddings Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam"
"Summer pudding Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found. Making summer pudding is much easier if the bread is somewhat stale. This helps the fruit juices soak"
"a song, ""Banana Pudding"", on their ""Plastic Seat Sweat"" album, dedicated to the dessert itself. Banana pudding Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked"
"hamburger steak, smothered rabbit, turkey necks, and chicken fricassee. Bread Pudding - A dessert made from day-old or stale French bread. A popular Creole and Cajun dessert that also contains eggs, milk, cinnamon, and vanilla. The crawfish boil is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. The crawfish boil is an event central to both Creole and Cajun cuisines. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as ""crab boil"" or ""crawfish boil"" are added to the water"
"Banana pudding Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover,"
"be out"". A traditional dessert pudding called ""clootie dumpling"" is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is"
"Apple Pan Dowdy in The Fannie Farmer Cookbook. Cottage Pudding Cottage Pudding is a traditional American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or one of a variety of fruit flavors such as lemon or strawberry. One typical recipe is from ""Recipes Tried and True"", a collection of recipes compiled in 1894 by the Ladies' Aid Society of the First Presbyterian Church in Marion, Ohio. Cottage Pudding can be baked over a fruit base, with a resulting dessert similar to"
"Christmas pudding Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just ""pud"", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name ""plum pudding,"" the pudding contains no actual plums due to the pre-Victorian use of the word ""plums"" as a term for raisins. The pudding is composed of many dried fruits held together by"
"Malva pudding Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Many South African restaurants offer it. The pudding gained popularity on the West Coast of the US after Oprah Winfrey's personal chef, Art Smith, served it for Christmas dinner in 2006 to the pupils of the Oprah Winfrey Leadership Academy for Girls in South Africa. There are various theories on the origin of the name. Jan"
"puddings are made ""were always raisins, not the plump juicy fruits that the name suggests today."" In Old English, the term ""plūme"" was ""from medieval Latin ""pruna"", from Latin ""prunum"","" which equated to ""prune"". ""Prune"" in modern French means plum, so plum tarts have names such as ""tarte aux prunes"". In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake. Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and"
"Ellis Pudding is a variant. Malva pudding Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Many South African restaurants offer it. The pudding gained popularity on the West Coast of the US after Oprah Winfrey's personal chef, Art Smith, served it for Christmas dinner in 2006 to the pupils of the Oprah Winfrey Leadership Academy for Girls in South Africa. There are various theories on the"
"meat. Indian pudding is a traditional New England dessert, ""a cold-weather classic."" Seventeenth-century English colonists brought hasty pudding to North America and transformed it completely. Lacking wheat, they substituted cornmeal, a grain they learned to cultivate from the indigenous peoples, which led to the new name ""Indian pudding"", derived from their name for cornmeal, ""Indian meal"". They substituted milk, which was plentiful, for water and added locally available sweeteners, either molasses or maple syrup, and spices when available, typically cinnamon and ground ginger. Other traditional ingredients include butter and eggs for a smoother consistency and raisins and nuts for flavor"
"dishes as steak and kidney pudding. The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring. Creamy puddings are typically served"
"today the standard choice to achieve a creamy to pudding-like starch gelatinization. The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries. The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used. The preparation is basically"
"Bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings may be served as main courses, while sweet puddings are typically eaten as"
"dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In the United States and some parts of Canada, ""pudding"" characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products. In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive"
"the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition. In the United Kingdom and some of the Commonwealth countries, the word ""pudding"" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, ""pudding"" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding. Savory"
"Meringue Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, cornstarch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts"
"anyone’s help. Those people no longer complained. And this event was then named “Sawdust Pudding” afterwards. Traditionally, serradura was in the flavour of tea biscuits, also known as Marie biscuits, and whipped cream. Later on, it has been developed into many different flavours, including Oreo, coffee beans, nuts, green tea and so on, by varying on the cream or the biscuits crumbs. For the sawdust, some recipes use biscuits or powder to mix with Marie biscuits or even replace it. As for the variation on the cream, some recipes may add different flavourings to the cream to create other taste"
"form are encased and then steamed or boiled to set the contents. The most famous examples still surviving are black pudding, which was a favorite of King Henry VIII, Yorkshire pudding, and haggis. Other savory dishes include suet pudding and steak and kidney pudding. 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. Commonwealth dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding or steamed cake"
"pudding and rice pudding in North America, although typically these names derive from their origin as British dishes. 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. 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"
"gelatin-based jelly-like set dessert, such as mango pudding. The rice pudding dishes that follow are explicitly referred to as such by the originating cultures. In Canada and the United States, most recipes come from European immigrants. In the latter half of the twentieth century, Asian, Middle Eastern, and Latin American recipes have also become more common. In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup. This may be combined with nutmeg, cinnamon, and/or raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and"
"mixtures such as treacle sponge pudding (with or without the addition of ingredients such as dried fruits as in a Christmas pudding). In the United States and some parts of Canada, ""pudding"" characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products. In Commonwealth countries these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread"
"cherry pie, bread and butter pudding, bread pudding, fruit crumble, fruit cobbler, Eve's pudding, baked apple, gooseberry fool, sticky toffee pudding, treacle tart, treacle sponge pudding (made with golden syrup), jam roly-poly, spotted dick, Bakewell tart, trifle, rice pudding, Eton mess, cheesecake/curd tart, Sussex pond pudding, summer pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie. Hot puddings are often served with custard. Some puddings, such as jelly, blancmange and chocolate sponge with chocolate custard, are associated with school dinners. Fruit salad is a mixture of fresh fruit and canned fruits such as"
"marshmallows, and taffy. These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan. Puddings are thickened with starches such as cornstarch or tapioca. Custards and puddings are often used as ingredients in other desserts, for instance as a filling for pastries or pies. Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries, a doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have"
"chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly. This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings called blancmange. Table cream is a dessert, similar to blancmange. The dessert was popularized by English manufacturer Symington's Ltd in the early 20th century. It is still produced under the Symington's brand name, but no longer made by the original company. Pudding Pudding is a type"
"strawberries and cream and then puff pastry). In the United Kingdom, the pastry is most often called a ""vanilla slice"", ""cream slice"", or a ""custard slice"", but can, on occasion, be named or ""Napoleon"" on branded products. It is common in the UK to only use two slices of pastry with a single, thick layer of filling between them. In Canada, is often named or ""Napoleon slice"" (in English Canada). It is sold either with custard, whipped cream, or both, between three layers of puff pastry. Almond paste is the most common flavoured variety. There is a French Canadian way"
"as ""Walter Baker's Dessert"". It was renamed ""Pickle's Pudding"" in 1936. Modern chocolate puddings are usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. Occasionally, eggs are still used when making chocolate pudding. Usually it is cooked together on the stovetop, but other methods exist including microwaving, steaming, baking (sometimes in a bain-marie) or freezing (using gelatin as a thickener). Sometimes white chocolate pudding is made. Chocolate pudding is commonly purchased ready-made in stores, popular brands include Jell-O Pudding by the Kraft Foods Corporation and Snack Pack by"
"Chocolate pudding Chocolate puddings are a class of desserts with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand. In Britain, Ireland, Australia, and New Zealand, chocolate pudding is similar in preparation to the Daily Do versions in early 20th century United States. It is a steamed dessert which consists of flour, baking powder, sugar, whole eggs, vanilla"