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pudding

Australia, UK, US/ˈpʊdɪŋ/British, Southern, Standard/ˈpɵdɪŋ/Midlands, Northern England/ˈpʊdɪŋɡ/Northern Ireland, Scotland/ˈpʉdɪŋ/

noun

What it means

  1. countableuncountableAny of various dishes, sweet or savoury, prepared by boiling or steaming or from batter.

    The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.

    2004, Victoria Wise, The Pressure Cooker Gourmet, page 313
    1 more example

    Steamed and boiled puddings have formed the basic diet of country people in northern Europe for centuries. Early puddings consisted of the scoured stomach of a sheep or pig, stuffed with its own suet and offal, which has been thickened with oatmeal, and boiled in water or baked in the ashes of a fire.

    2004, Sarah Garland, The Complete Book of Herbs & Spices, page 199
  2. countableuncountableA type of cake or dessert cooked usually by boiling or steaming.

    Steamed puddings, a favourite for winter, are both easy to make and delicious. Served with one of the sweet sauces (recipes 497 to 506) they make a filling and satisfying end to a meal.

    2007, Magdaleen Van Wyk, The Complete South African Cookbook, page 265
  3. countableuncountableA type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.

In a sentence

The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.

2004, Victoria Wise, The Pressure Cooker Gourmet, page 313

Where it comes from

  1. Proto-Germanic*put-
  2. Latinbotellus“sausage, small intestine”
  3. Old Frenchboudin“blood sausage, black pudding”
  4. Middle Englishpodynge“kind of sausage; meat-filled animal stomach”
  5. Englishpudding

From circa 1305, Middle English podynge (“kind of sausage; meat-filled animal stomach”), puddynge, from Old French boudin (“blood sausage, black pudding”), from Latin botellus (“sausage, small intestine”). Doublet of boudin. * An alternative etymology assumes origin from Proto-Germanic *put-, *pud- (“to swell”) (compare dialectal English pod (“belly”), Old English puduc (“wen, sore”), Low German puddig (“swollen”), Westphalian Puddek (“lump, pudding”), Puddewurst (“black pudding”). More at pout.

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