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Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

1. A soft, creamy mixture of ingredients that may include eggs, sugar, fruit, flour, and other foods, which are combined and steamed to create a traditional dessert pudding.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

A processed pudding mix that is packaged in a powdered form. The powder is mixed with milk and the resulting mixture sets quickly.

A type of pudding which is made with cornmeal, milk, molasses, butter, and seasonings which are cooked together in a saucepan and then baked until the pudding sets.

A soft, creamy textured dessert which is generally made from milk, flour or cornstarch, sugar and flavoring.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.