pudding,
originally a term derived from the French boudin (itself from the Latin botellus, “sausage”) and reserved for a sausage-like item (as in “blood pudding”), is now most frequently a dessert, although its nature varies widely by region. In North America, “pudding” is a custard-like concoction. In the United Kingdom, it can refer to the sweet course that ends a meal; to any food considered suitable for this course; or, more specifically, to suet pastry or sponge-cake-type mixtures (whether steamed, boiled, or baked), batter mixtures, or baked milk and cereal mixtures. Other cultural variations include the North American “hasty pudding” or cornmeal mush, the Indian rice-and-milk-based sweet kheer, and the blood-and-chocolate pudding called sanguinaccio from Puglia. ... ...
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