How Pudding Can Be Bake

Pudding most often refers to a desert, but may also refer to a savoury dish. Pudding can be refers to rich, fairly homogeneous starch or dairy based desserts such as rice pudding and Christmas pudding or any dessert. The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, suet, resulting in a solid mass. These puddings are baked, steamed boiled. Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert. Boiled pudding was a common main course aboard ships in the Royal Navy in the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared. Suet pudding is a steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savoury and include such dishes as steak and kidney pie.
Creamy puddings the second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatine, 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 pudding are easily scorched on the stovetop which is why a double boiler is often used, microwave ovens are also often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served 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 much quicker. 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 pudding called blancmange.