A gooey, chocolatey fudge batter pudding recipe from 1950 - because 'Men like puddings' - Click Americana (2024)

FAQs

What is the history of pudding? ›

Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. The British claim pudding as part of their culinary heritage. Medieval puddings (black and white) were still mostly meat-based.

This decadent chocolate steamed pudding celebrates the rich heritage of a beloved and traditional dessert originating in England in the 17th century and brought to colonial America.

Christmas Pudding Takes Its Shape

The first was a runny porridge known as “plum pottage” in which any mixture of meats, dried fruits and spices might appear — edibles that could be preserved until the winter celebration. Until the 18th century, "plum” was synonymous with raisins, currants and other dried fruits.

Baked, steamed, and boiled puddings

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.

There are two types of pudding; one began as a savory dish and the other has always been egg-based, each with a venerable history. Early versions of savory puddings were more like what we recognize today as sausage. British culinary tradition includes black (or blood) and white puddings, both of which were meat-based.

The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845).

It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine.

Food historians generally agree that the origins of the egg-based sweet puddings known as custard probably date to the Middle Ages. Basic custard is a cooked mixture of eggs and milk (or cream). Much like the sausage puddings, these dishes could also include solids, such as meat, fish, vegetables or fruit.

It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine.

The very first version of the pudding originated in the 14th century. The British-made porridge called "frumenty" is made of beef and mutton with raisins, wines, currants, and spices – quite a collection of tastes! At that time, pudding tended to be more like soup and was eaten in the time of Christmas preparation.

Why do the British call everything pudding? ›

The reason for using the word 'pudding' instead of dessert is actually based on the British class system. Traditionally, pudding referred to homely and rustic desserts that were commonly eaten by the lower classes, such as spotted dick and rice pudding.