Baked, Steamed and Boiled Puddings
The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, suet, resulting in a solid mass. 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.
Boiled pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
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Famous quotes containing the words boiled and/or puddings:
“A sentimental aphorism is even more a surprise than a hard- boiled sonnet.”
—Mason Cooley (b. 1927)
“Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”
—William Shakespeare (1564–1616)