Desserts and puddings

Desserts and puddings

By
From
Encyclopedia of Food and Cookery

The name for the sweet course of a meal varies from country to country and even from family to family – ‘dessert’ and ‘pudding’ are both widely used to mean sweet dishes ranging from substantial hot pies and steamed puddings to such cold sweets as jellies, soufflés, moulds, sweet rice dishes and fruits. Here we have elected to call our ‘just desserts’ pudding (part of the author’s Scottish heritage).

Types of desserts and puddings:

Baked puddings: This large class includes baked fruit pies, flans and tarts, such as lemon meringue pie, and rhubarb pie; cake and yeast mixtures like cottage pudding, babas and savarins; and scone mixtures like fruit cobbler and fruit crumble.

Milk puddings: These are made with milk and cereals such as rice, sago or semolina, and either cooked on top of the stove or in the oven. They can be served hot or cold. Junkets are an example of cold milk puddings.

Steamed puddings: These may be made with a cake-like batter, sponge mixtures, custard or breadcrumb mixtures, and may be light or rich with fruit and nuts like sultana pudding, steamed pineapple pudding, chocolate pudding and rich Christmas pudding.

Batter puddings: Those made with a thin mixture of eggs, flour and milk, which may be fried like fritters, cooked on a griddle like pancakes, or cooked in special irons like waffles.

Jellies, creams, mousses and moulds: Innumerable cold sweets come into this category. They are usually set with jelly, sago or cornflour (cornstarch), can be made in a mould and turned out or served in a glass bowl or sundae glasses, etc.; for example jellies, Bavarian creams, mousses and cold soufflés.

Iced sweet puddings: These include ice creams, water ices, sorbets, sherbets and sundaes.

Fruit sweet puddings: Fruits make lovely puddings, for example baked apples, poached pears, fruit fools, fruit trifle, strawberries romanoff, apricots in brandy and bananas flambé.

Egg puddings: These include puddings where eggs are the main ingredients, for example crème caramel, queen of puddings, sweet or soufflé omelettes, soufflés, meringues and meringue-based sweets.

See individual entries for other puddings, also Baba Au Rhum; Custards; Flummery; Fritters; Jelly; Soufflé, etc.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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