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Pudding

February 15, 2024

For other uses, see Pudding (disambiguation).
Not to be confused with Dessert.

Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury (salty or spicy) dish, served as part of the main meal.

Pudding
Blancmange from France
TypePudding
  • Cookbook: Pudding
  •   Media: Pudding

In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents.

In the United Kingdom, Ireland and some Commonwealth countries, the word pudding is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert.[1] Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.[2]

In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

Etymology edit

The word pudding is believed to come from the French boudin, which may derive from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings.[3][2] Another proposed etymology is from the West German 'pud' meaning 'to swell'.[2]

According to the Oxford English Dictionary the word 'pudding' dates to the thirteenth century. It refers to the entrails or stomach of a sheep, pig or other animal stuffed with meat, offal, suet, oatmeal and seasonings.[4] By the 1500s the word was used to refer to the guts or entrails or the contents of other people's stomachs especially when pierced with a sword, as in battle.[5] The Oxford English Dictionary describes puddings also as 'A boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.), enclosed within a crust made from such a mixture'.[4]

Savoury and sweet edit

Savoury puddings edit

 
Haggis, a savoury pudding

The modern usage of the word pudding to mean a dessert has evolved from the almost exclusive use of the term to describe a savoury dish, specifically those created using a process similar to sausages, where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. The most famous examples still surviving are black pudding and haggis. Other savoury dishes include suet pudding and steak and kidney pudding. Boiled or steamed 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 employed.

Dessert puddings edit

 
Pudding of the dessert type may be served with toppings such as fresh fruit and whipped cream.

Commonwealth dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding or steamed cake mixtures such as treacle sponge pudding (with or without the addition of ingredients such as dried fruits as in a Christmas pudding).[1]

In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, tapioca, gelatin, or similar coagulating agent such as the Jell-O brand line of products. In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding in North America, although typically these names derive from their origin as British dishes.

History edit

One of the first documented mentions of pudding can be found in Homer's Odyssey where a blood pudding roasted in a pig's stomach is described.[4] This original meaning of a pudding as a sausage is retained in black pudding, which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood, with pork fat or beef suet, and a cereal.[6]

Another early documented recipe for pudding is a reference to asida is found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes).[7][8] It was described as a thick pudding of dates cooked with clarified butter (samn).[9] A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world.[9] According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.[9]

In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savoury dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.[1]

Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the pudding cloth came into use' and although puddings boiled in cloths may have been mentioned in the medieval era[10][2] one of the earliest mentions is in 1617 in a recipe for Cambridge pudding, a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in the midst, and so serve it in'.[3][11]

The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.'[3]

Types edit

See also: List of puddings

Baked, steamed, and boiled puddings edit

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or 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.[12]

Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savoury and include such dishes as steak and kidney pudding.

Savoury edit

Dessert edit

 
Kheer, from India, here made with rice
 
Christmas pudding

Creamy puddings edit

 
Instant dessert pudding

The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.

Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.

This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain, egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

Table cream is a dessert, similar to blancmange. The dessert was popularized by English manufacturer Symington's Ltd in the early 20th century. It is still produced under the Symington's brand name, but no longer made by the original company.[13]

Savory edit

Dessert edit

Cultural references edit

  • The proverb, "The proof of the pudding is in the eating", dates back to at least the 14th century. The phrase is widely attributed to the Spanish author Miguel de Cervantes in his novel The Ingenious Gentleman Don Quixote. The phrase is often incorrectly stated as "the proof is in the pudding."[14]
  • Pudd'nhead Wilson, (1894) written by Mark Twain, reflects the term's use as a metaphor for someone with the mind of a fool.[15]
  • The Magic Pudding is a classic Australian children's novel first published in 1918, written and illustrated by author Norman Lindsay. It tells of a bad-tempered, anthropomorphic pudding named Albert who, no matter how often he is eaten, always reforms in order to be eaten again. He is owned by three companions who must defend him against Pudding Thieves who want Albert for themselves.[16]
  • Pink Floyd's Another Brick in the Wall, part 2 (1979) ends with the voice of a Scottish-accented schoolmaster, actor Alex McAvoy (1928–2005) shouting, "If you don't eat your meat, you can't have any pudding! How can you have any pudding if you don't eat your meat?!" over and over again.[17][18]
  • A website dedicated to the dessert, online since the mid-1990s and consisting only of a low-quality image of it, became famous in Brazil for its humorous and longstanding nature. In 2015, it was hacked by the Islamic State.[19][20]

See also edit

References edit

  1. ^ a b c Oxford English Dictionary
  2. ^ a b c d Ysewijn, Regula (2016). Pride and pudding : the history of British puddings savoury and sweet. Bruno Vergauwen. Sydney. ISBN 978-1-74336-738-4. OCLC 941070366.{{cite book}}: CS1 maint: location missing publisher (link)
  3. ^ a b c Wilson, C. Anne (1973). Food & drink in Britain : from the Stone Age to recent times. London: Constable. ISBN 0-09-456040-4. OCLC 859209.
  4. ^ a b c Quinzio, Jeri (2012). Pudding : a global history. London: Reaktion Books. ISBN 978-1-78023-065-8. OCLC 828424823.
  5. ^ "The Grammarphobia Blog: Pudding and other ing-lish words". www.grammarphobia.com. 2016-08-26. Retrieved 2022-08-22.
  6. ^ Norwak, Mary (2002). English puddings : sweet and savoury. London: Grub Street. ISBN 1-904010-07-5. OCLC 48680079.
  7. ^ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97. ISBN 9789047423058. Retrieved 29 August 2018.
  8. ^ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (26 November 2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook. BRILL. ISBN 978-9004158672. Retrieved 29 August 2018. {{cite book}}: |website= ignored (help)
  9. ^ a b c Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97,98. ISBN 9789047423058. Retrieved 29 August 2018.
  10. ^ GRAY, ANNIE (2021). AT CHRISTMAS WE FEAST : festive food through the ages. [S.l.]: PROFILE BOOKS LTD. ISBN 978-1-78816-819-9. OCLC 1240493345.
  11. ^ "Travel back in time with Mary Honner's Cambridge pudding". Irish Examiner. 2017-12-21. Retrieved 2022-07-27.
  12. ^ "Pudding vs. Dessert: The Same But Different". The Spruce Eats. Retrieved 2021-06-25.
  13. ^ "Frequently Asked Questions". symingtons.com.
  14. ^ "Origin Phrase "Proof is in the Pudding"". phrases.org.uk.
  15. ^ Twain, Mark (1894). Pudd'nhead Wilson: A Tale. Chatto & Windus.
  16. ^ "Cover design for The Magic Pudding (DL PXX 49 f.1)". Collection - State Library of NSW. Retrieved 2022-07-27.
  17. ^ If you don't eat your meat, you can't have any pudding!, retrieved 2022-07-27
  18. ^ "Alex McAvoy". IMDb. Retrieved 2022-07-27.
  19. ^ "Famoso site pudim.com.br é invadido e mostra imagem e música do Estado Islâmico" [Islamic State hacks the famous website pudim.com.br]. Extra (Globo) (in Portuguese). 9 April 2015.
  20. ^ "Site Pudim.com.br é hackeado pelo Estado Islâmico" [The Pudim.com.br website is hacked by the Islamic State] (in Portuguese). R7 (Record). 9 April 2015. Na ativa desde 2000, site é um dos mais famosos da internet brasileira [Active since 2000, the website is one of the most famous in the internet in Brazil]"

Sources edit

External links edit

  •   Media related to Puddings at Wikimedia Commons

February 15, 2024
pudding, other, uses, disambiguation, confused, with, dessert, type, food, either, dessert, served, after, main, meal, savoury, salty, spicy, dish, served, part, main, meal, blancmange, from, francetypecookbook, media, united, states, pudding, means, sweet, mi. For other uses see Pudding disambiguation Not to be confused with Dessert Pudding is a type of food It can be either a dessert served after the main meal or a savoury salty or spicy dish served as part of the main meal PuddingBlancmange from FranceTypePuddingCookbook Pudding Media PuddingIn the United States pudding means a sweet milk based dessert similar in consistency to egg based custards instant custards or a mousse often commercially set using cornstarch gelatin or similar coagulating agent such as Jell O The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes specifically those created using a process similar to that used for sausages in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents In the United Kingdom Ireland and some Commonwealth countries the word pudding is used to describe sweet and savoury dishes Savoury puddings include Yorkshire pudding black pudding suet pudding and steak and kidney pudding Unless qualified however pudding usually means dessert and in the United Kingdom pudding is used as a synonym for dessert 1 Puddings made for dessert can be boiled and steamed puddings baked puddings bread puddings batter puddings milk puddings or even jellies 2 In some Commonwealth countries these puddings are known as custards or curds if they are egg thickened as blancmange if starch thickened and as jelly if gelatin based Pudding may also refer to other dishes such as bread pudding and rice pudding although typically these names derive from their origin as British dishes Contents 1 Etymology 2 Savoury and sweet 2 1 Savoury puddings 2 2 Dessert puddings 3 History 4 Types 4 1 Baked steamed and boiled puddings 4 1 1 Savoury 4 1 2 Dessert 4 2 Creamy puddings 4 2 1 Savory 4 2 2 Dessert 5 Cultural references 6 See also 7 References 8 Sources 9 External linksEtymology editThe word pudding is believed to come from the French boudin which may derive from the Latin botellus meaning small sausage referring to encased meats used in medieval European puddings 3 2 Another proposed etymology is from the West German pud meaning to swell 2 According to the Oxford English Dictionary the word pudding dates to the thirteenth century It refers to the entrails or stomach of a sheep pig or other animal stuffed with meat offal suet oatmeal and seasonings 4 By the 1500s the word was used to refer to the guts or entrails or the contents of other people s stomachs especially when pierced with a sword as in battle 5 The Oxford English Dictionary describes puddings also as A boiled steamed or baked dish made with various sweet or sometimes savoury ingredients added to the mixture typically including milk eggs and flour or other starchy ingredients such as suet rice semolina etc enclosed within a crust made from such a mixture 4 Savoury and sweet editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed Find sources Pudding news newspapers books scholar JSTOR December 2022 Learn how and when to remove this template message Savoury puddings edit nbsp Haggis a savoury puddingThe modern usage of the word pudding to mean a dessert has evolved from the almost exclusive use of the term to describe a savoury dish specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents The most famous examples still surviving are black pudding and haggis Other savoury dishes include suet pudding and steak and kidney pudding Boiled or steamed 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 employed Dessert puddings edit nbsp Pudding of the dessert type may be served with toppings such as fresh fruit and whipped cream Commonwealth dessert puddings are rich fairly homogeneous starch or dairy based desserts such as rice pudding or steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding 1 In the United States and some parts of Canada pudding characteristically denotes a sweet milk based dessert similar in consistency to egg based custards instant custards or a mousse often commercially set using cornstarch tapioca gelatin or similar coagulating agent such as the Jell O brand line of products In Commonwealth countries other than some Canadian regions these foods are known as custards or curds if they are egg thickened blancmange if starch thickened and jelly if gelatin based Pudding may also refer to other dishes such as bread pudding and rice pudding in North America although typically these names derive from their origin as British dishes History editOne of the first documented mentions of pudding can be found in Homer s Odyssey where a blood pudding roasted in a pig s stomach is described 4 This original meaning of a pudding as a sausage is retained in black pudding which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood with pork fat or beef suet and a cereal 6 Another early documented recipe for pudding is a reference to asida is found in a tenth century Arabic cookbook by Ibn Sayyar al Warraq called Kitab al Ṭabiḫ Arabic كتاب الطبيخ The Book of Dishes 7 8 It was described as a thick pudding of dates cooked with clarified butter samn 9 A recipe for asida was also mentioned in an anonymous Hispano Muslim cookbook dating to the 13th century In the 13th and 14th centuries in the mountainous region of the Rif along the Mediterranean coast of Morocco flour made from lightly grilled barley was used in place of wheat flour A recipe for asida that adds argan seed oil was documented by Leo Africanus c 1465 1550 the Arab explorer known as Hasan al Wazan in the Arab world 9 According to the French scholar Maxime Rodinson asida were typical foods among the Bedouin of pre Islamic and probably later times 9 In the United Kingdom and some of the Commonwealth countries the word pudding can be used to describe both sweet and savoury dishes Unless qualified however the term in everyday usage typically denotes a dessert in the United Kingdom pudding is used as a synonym for a dessert course 1 Puddings had their real heyday according to food historian Annie Gray from the seventeenth century onward It is argued that the future of the boiled suet pudding as one of England s national dishes was assured only when the pudding cloth came into use and although puddings boiled in cloths may have been mentioned in the medieval era 10 2 one of the earliest mentions is in 1617 in a recipe for Cambridge pudding a pudding cloth is indicated throw your pudding in being tied in a fair cloth when it is boiled enough cut it in the midst and so serve it in 3 11 The pudding cloth is said according to food historian C Anne Wilson to have revolutionised puddings The invention of the pudding cloth or bag finally severed the link between puddings and animal guts Puddings could now be made at any time and they became a regular part of the daily fare of almost all classes Recipes for them proliferated 3 Types editSee also List of puddings Baked steamed and boiled puddings edit The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter flour cereal eggs and or 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 12 Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings These may be sweet or savoury and include such dishes as steak and kidney pudding Savoury edit Batter puddings Yorkshire pudding Popovers Black pudding Boudin Cheese pudding Corn pudding Dock pudding Goetta Groaty pudding Haggis Kishke Kugel Livermush Moin moin Pease pudding Pennsylvania Dutch hog maw Polenta mămăligă cornmeal mush Red pudding Scrapple Spoon bread Steak and kidney pudding Toad in the hole White pudding Yorkshire pudding Dessert edit nbsp Kheer from India here made with rice nbsp Christmas puddingBread pudding Bread and butter pudding Butterscotch pudding flavored blancmange Cabinet pudding Cambridge pudding Che Creme caramel Chicken pudding Chocolate pudding Christmas pudding plum pudding Clootie dumpling Cottage pudding Indian pudding Figgy duff pudding Figgy pudding Fruit pudding Hasty pudding Jam roly poly Kentish cherry batter pudding Lemon delicious pudding Persimmon pudding Rice pudding Sago pudding Semolina pudding Spotted dick Sticky toffee pudding Summer pudding Sussex pond pudding Sweet potato pudding Tapioca pudding Tembleque Treacle sponge pudding Vanilla pudding flavored blancmange Creamy puddings edit nbsp Instant dessert puddingThe second and newer type of pudding consists of sugar milk and a thickening agent such as cornstarch gelatin eggs rice or tapioca to create a sweet creamy dessert These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven often in a bain marie These puddings are easily scorched on the fire which is why a double boiler is often used microwave ovens are also now often used to avoid this problem and to reduce stirring Creamy puddings are typically served chilled but a few such as zabaglione and rice pudding may be served warm Instant puddings do not require boiling and can therefore be prepared more quickly This pudding terminology is common in North America and some European countries such as the Netherlands whilst in Britain egg thickened puddings are considered custards and starch thickened puddings called blancmange Table cream is a dessert similar to blancmange The dessert was popularized by English manufacturer Symington s Ltd in the early 20th century It is still produced under the Symington s brand name but no longer made by the original company 13 Savory edit Rice puddingDessert edit Abbeville Gypsy Angel Delight Banana pudding Bavarian cream Blancmange Budino Chinese flan Crema catalana Creme anglaise Creme brulee Creme caramel Custard Flan Fruit fool Haupia Junket dessert Jell O Mahallebi Mango pudding Mousse Ogi cereal food Panna cotta Pistachio pudding Pot de creme Quesillo Venezuela Rice pudding including kheer Semolina pudding Syllabub Tocino de cielo Trifle Vla Zabaglione sabayon Cultural references editThe proverb The proof of the pudding is in the eating dates back to at least the 14th century The phrase is widely attributed to the Spanish author Miguel de Cervantes in his novel The Ingenious Gentleman Don Quixote The phrase is often incorrectly stated as the proof is in the pudding 14 Pudd nhead Wilson 1894 written by Mark Twain reflects the term s use as a metaphor for someone with the mind of a fool 15 The Magic Pudding is a classic Australian children s novel first published in 1918 written and illustrated by author Norman Lindsay It tells of a bad tempered anthropomorphic pudding named Albert who no matter how often he is eaten always reforms in order to be eaten again He is owned by three companions who must defend him against Pudding Thieves who want Albert for themselves 16 Pink Floyd s Another Brick in the Wall part 2 1979 ends with the voice of a Scottish accented schoolmaster actor Alex McAvoy 1928 2005 shouting If you don t eat your meat you can t have any pudding How can you have any pudding if you don t eat your meat over and over again 17 18 A website dedicated to the dessert online since the mid 1990s and consisting only of a low quality image of it became famous in Brazil for its humorous and longstanding nature In 2015 it was hacked by the Islamic State 19 20 See also edit nbsp Food portalList of baked goods List of desserts List of savoury puddings List of sweet puddings Mousse The Pudding ClubReferences edit a b c Oxford English Dictionary a b c d Ysewijn Regula 2016 Pride and pudding the history of British puddings savoury and sweet Bruno Vergauwen Sydney ISBN 978 1 74336 738 4 OCLC 941070366 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link a b c Wilson C Anne 1973 Food amp drink in Britain from the Stone Age to recent times London Constable ISBN 0 09 456040 4 OCLC 859209 a b c Quinzio Jeri 2012 Pudding a global history London Reaktion Books ISBN 978 1 78023 065 8 OCLC 828424823 The Grammarphobia Blog Pudding and other ing lish words www grammarphobia com 2016 08 26 Retrieved 2022 08 22 Norwak Mary 2002 English puddings sweet and savoury London Grub Street ISBN 1 904010 07 5 OCLC 48680079 Al Warraq s Ibn Sayyar Nasrallah Nawal 2007 annals of the caliphs kitchens ibn sayyar al warraq s tenth century baghdadi cookbook authors Brill p 97 ISBN 9789047423058 Retrieved 29 August 2018 Al Warraq Ibn Sayyar Nasrallah Nawal 26 November 2007 annals of the caliphs kitchens ibn sayyar al warraq s tenth century baghdadi cookbook BRILL ISBN 978 9004158672 Retrieved 29 August 2018 a href Template Cite book html title Template Cite book cite book a website ignored help a b c Al Warraq s Ibn Sayyar Nasrallah Nawal 2007 annals of the caliphs kitchens ibn sayyar al warraq s tenth century baghdadi cookbook authors Brill p 97 98 ISBN 9789047423058 Retrieved 29 August 2018 GRAY ANNIE 2021 AT CHRISTMAS WE FEAST festive food through the ages S l PROFILE BOOKS LTD ISBN 978 1 78816 819 9 OCLC 1240493345 Travel back in time with Mary Honner s Cambridge pudding Irish Examiner 2017 12 21 Retrieved 2022 07 27 Pudding vs Dessert The Same But Different The Spruce Eats Retrieved 2021 06 25 Frequently Asked Questions symingtons com Origin Phrase Proof is in the Pudding phrases org uk Twain Mark 1894 Pudd nhead Wilson A Tale Chatto amp Windus Cover design for The Magic Pudding DL PXX 49 f 1 Collection State Library of NSW Retrieved 2022 07 27 If you don t eat your meat you can t have any pudding retrieved 2022 07 27 Alex McAvoy IMDb Retrieved 2022 07 27 Famoso site pudim com br e invadido e mostra imagem e musica do Estado Islamico Islamic State hacks the famous website pudim com br Extra Globo in Portuguese 9 April 2015 Site Pudim com br e hackeado pelo Estado Islamico The Pudim com br website is hacked by the Islamic State in Portuguese R7 Record 9 April 2015 Na ativa desde 2000 site e um dos mais famosos da internet brasileira Active since 2000 the website is one of the most famous in the internet in Brazil Sources editChisholm Hugh ed 1911 Pudding Encyclopaedia Britannica 11th ed Cambridge University Press External links edit nbsp Media related to Puddings at Wikimedia Commons Retrieved from https en wikipedia org w index php title Pudding amp oldid 1206056215, wikipedia, wiki, book, books, library,

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