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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 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.

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.

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

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, 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.

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

A traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A pinecone shaped fruit that has a pale green bumpy outer skin with a creamy sweet pudding inner pulp.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Generally used in reference to gelatins, puddings and custards, referring to the time that passes until a liquid reaches a state of firmness.

Finger shaped cookies made from sponge cake batter, which are served with puddings and ice cream. They are also used as an ingredient in some desserts.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.