"Katharine Hepburn's character Bunny Watson served Richard Sumner (Spencer Tracy) floating island dessert. In Jack London's story, The Apostate, floating island is a dish that holds a near-mythical ideal to the working class lead character. In the Nancy Drew mystery story ""The Hidden Staircase"", floating island is served at Twin Elms. In , floating island is one of Myrtle Snow's favorite desserts after key lime pie. Floating island (dessert) A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar, and vanilla extract"
"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"
"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"
"Bakewell pudding Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste. References to ""Bakewell pudding"" appear earlier than the term ""Bakewell tart"", which entered common usage in the 20th century. In the ""Oxford Companion to Food"" by Alan Davidson, it is claimed the earliest reference to ""Bakewell pudding"" comes from ""The Cook and Housewife's Manual"" by Margaret Dods and published in 1826. This is, however, erroneous as no recipe for ""Bakewell pudding"" (or indeed Bakewell tart) appears in the 1826"
"rationing. The topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with custard, but today it is sometimes served with cream or ice cream. Finally, Eve's pudding is a British dessert that is essentially a sponge cake on top of the apples. The name may originate from the biblical reference to Eve and the apple in the Garden of Eden. Apple crisp Apple crisp"
"ingredients she includes a pound of each of a variety of dried fruits and sugar, plus 1/2lb each of candied peel (citron, orange and lemon). She also adds 1 pint of brandy & 12 eggs. In the late Victorian period a tradition grew up that Christmas puddings should be made on or immediately after the Sunday ""next before Advent"", i.e. four to five weeks before Christmas. The collect for that Sunday in the Book of Common Prayer of the Church of England, as it was used from the 16th century (and still is in traditional churches), reads: Initially probably a"
"Bread and butter pudding Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla, and/or other spices, is poured. It is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce. It is traditional to use stale bread, but old croissants"
"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"
"tender and the pudding has a creamy consistency. While cooking, the pudding may develop a thick crust, which adds an interesting texture to the pudding. It is traditional to sprinkle the top with finely grated nutmeg before baking. Using evaporated milk (9% milk fat), instead of whole milk, enriches the result and intensifies the caramelised flavour. An alternative recipe frequently used in the north of England uses butter instead of cream, adds a small pinch of salt, and requires the pudding mixture to stand for an hour or so prior to being cooked. Such puddings tend to set firmly when"
"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"
"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"
"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"
"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"
"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,"
"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"
"and return to its former glory and use, as it still remains completely intact). Bakewell is known for the Bakewell pudding, a jam pastry with an egg and ground almond enriched filling. It is not to be confused with Bakewell tart, which is a completely different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling; Mr Kipling also made ""Cherry Bakewells"", often also known as Bakewell tarts. The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 when the landlady of the"
"Yorkshire pudding Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to"
"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"
"Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients in keeping with the theme of ""tenth"", while Alevis always use twelve. Among these are wheat, rice, beans, chick peas, sugar (or other sweetener), dried fruits, and nuts, though there are many variants. However, many renditions add orange and lemon peel to add depth to the pudding. sesame seeds, pomegranate kernels, and cinnamon may be used as garnish, and some variations are flavored with rose water. In most cases, it is vegan, and it is one of the well-known and the most popular vegan"
"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"
"Cream pie A cream pie or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. One feature of almost all cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the bottoms and sides but not the top. The crust may be a standard pie crust made"
"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"
"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"
"sugar. Other foods made from batter include popovers, gougère (a savoury pastry), Dutch baby pancakes, toad in the hole, and takoyaki (a Japanese puff batter dumpling with octopus). National Yorkshire Pudding Day has been celebrated on the first Sunday in February in Britain since 2007. It is celebrated on 13 October in the United States. Yorkshire pudding Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the"
"Maids of honour tart Maids of Honour tart (also known as Maids of Honour cake) is a traditional English baked tart consisting of a puff pastry shell filled with cheese curds. A variation is to add jam or almonds and nutmeg. Traditionally the tart was a puff pastry filled with sweetened milk curds. The tart is said to date back to King Henry VIII when he witnesses some of the Queen's Maids of honour eating some cakes and demanded to taste one. He found them delicious and named them after the maids. There are ideas that go even further, citing"
"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"
"slices. Sometimes, bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream. In Panama, bread pudding is known as ""mamallena"". In Aruba, bread pudding is known as ""pan bolo"". In Cuba, bread pudding is known as ""pudín"" and many serve it with a guava marmalade. In Argentina, bread pudding is known as ""budin de pan"". 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,"
"Queen Elizabeth cake Queen Elizabeth cake is a dessert cake prepared with typical cake ingredients and a shredded coconut icing. It is sometimes served with tea. Queen Elizabeth cake is named after Elizabeth II. It may have originated in 1953 for the coronation of Elizabeth II, and another account holds that it was invented for the 1937 coronation of King George VI and the Queen Mother Queen Elizabeth. Queen Elizabeth cake is a dessert cake prepared with sugar, flour, dates, eggs, and butter, and topped with a sugary icing infused with shredded coconut. The cake is named after Elizabeth II."
"time will vary) Butter cake A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered as one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound"
"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"
"mixture are alternated in a serving dish with layers of Marie biscuits dipped in warm milk. Usually, the pudding will consist of five to seven layers in total. This pudding does not require any heating, baking, or steaming. Brandy or rum is sometimes added to the chocolate mixture to create a slightly alcoholic version of the dessert. Chocolate biscuit pudding Chocolate biscuit pudding, commonly abbreviated as CBP, is a Sri Lankan dessert. Chocolate biscuit pudding is made up of alternating layers of milk-dipped Marie biscuits and chocolate pudding or icing. These layers can be seen clearly when cutting through the"
"and preparation time. Often lacking their own cooking facilities, housewives would carry a pudding or stew to the baker's oven and leave it there to cook. The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables (carrot, turnip, or leeks). Many early recipes add lamb kidneys and modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. The traditional recipe once included oysters, but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot, and in some areas"
"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"