Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a sweet dessert. In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes; these were a predecessor to the carrot cake. Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. On, carrot cake was seen as a'health food'. There is a sweet dessert pudding associated with the state of Punjab, called Punjab gajrela, carrot halwa or gajar ka halwa. Carrot pudding has been served in Ireland since at least the 18th century, it was served in the United States as long ago as 1876. List of carrot dishes
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either dinners; when used as a dessert, it is combined with a sweetener such as sugar. Such desserts are found on many continents Asia where rice is a staple; some variants are thickened only with the rice starch, others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can vary within a single country; the dessert can be baked. Different types of pudding vary depending on the selected ingredients; the following ingredients are found in rice puddings: rice. Moghli with anise and cinnamon Muhalibiyya with milk, rice flour and rosewater Riz bi haleeb or ruz bil-laban, with rosewater and mastic Zarda wa haleeb rice prepared with date syrup served in the same dish as with rice prepared with milk Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Owing to Chinese usage, they are never referred to as rice pudding by the local populations but instead called sweet rice porridge.
The term "pudding" in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding. The rice pudding dishes that follow are explicitly referred to as such by the originating cultures. Banana rice pudding Khanom sot sai Bubur Sumsum Ketan hitam black glutinous rice porridge Tsamporado chocolate rice pudding Dudhapak with slow-boiled milk, basmati rice and saffron Firni with broken rice and pistachio, reduced to a paste, served cold Kheer with slow-boiled milk Kiribath made with coconut milk Put chai ko made with white or brown sugar, long-grain rice flour with a little cornstarch. Payasam with slow-boiled milk, sugar/jaggery, nuts Sholezard made with saffron and rose water Phinni/Paayesh with grounded basmati or parboiled rice and pistachio. Milchreis with rice, sugar, apple sauce, roter Grütze or cherries Mlečni riž or Rižev puding Mliečna ryža Молочна рисова каша can appear as кутя for Christmas Orez cu lapte with milk and cinnamon Riisipuuro, served at Christmas time with cinnamon and sugar or prune kissel.
May be sweetened with pekmez. Sutlija Sutlijaš Syltjash or Qumësht me oriz Сутлијаш or Благ ориз Лапа with black poppy seeds Сутлијаш / Sutlijaš Сутляш or Мляко с ориз with milk and cinnamon Tameloriz Tejberizs and Rizsfelfújt with raisins or golden raisins, cinnamon and/or cocoa powder, it is made as a warm dish from rice cooked in milk. When served, it is sprinkled with cinnamon, sugar and a small knob of butter, served with milk or fruit juice. In Iceland, it is sometimes served with a type of liver sausage. In different languages it is called riseng
Cheese pudding is a pudding made with cheese, which unlike cheesecake can be served at room temperature or frozen. A dish known as a cheese pudding was mentioned in The Carolina Housewife in 1874; however this was a savoury pudding which resembled a soufflé. Another savoury dish adds cheese to a bread pudding. In 1934 the sweet version was mentioned as a new addition to menus. One version is intensely sweet. One version involves boiling cottage cheese, paneer or goats cheese, with a sugar syrup adding extra ingredients such as pistachios or soft fruits such as cherries or cranberries, freezing. Unlike a cheesecake, it is served at room temperature rather than chilled. Paneer Kheer is an Indian cheese pudding, made with milk, it is inexpensive and in the past was recommended to families wanting three meals a day for a week, for $3, if they ate this and as another meal, stewed tripe. List of cheese dishes Food portal
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British immigrants. It has its origins in medieval England, is sometimes known as plum pudding or just "pud", though this can refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins; the pudding is traditionally composed of thirteen ingredients, symbolizing Jesus and the Twelve Apostles, including many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, cloves and other spices. The pudding is aged for a month or more, or a year. Many households have their own recipe for Christmas pudding, some handed down through families for generations; the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, made with suet.
It is dark in appearance — nearly black — as a result of the dark sugars and black treacle in most recipes, its long cooking time. The mixture can be moistened with the juice of citrus fruits and other alcohol. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, represented as round; the new Victorian era fashion involved putting the batter into a basin and steaming it, followed by unwrapping the pudding, placing it on a platter, decorating the top with a sprig of holly. Initial cooking involves steaming for many hours. Most pre-twentieth century recipes assume that the pudding will be served but in the second half of the twentieth century, it became more usual to reheat puddings on the day of serving, recipes changed to allow for maturing. To serve, the pudding is reheated by steaming once more, dressed with warm brandy, set alight, it can be eaten with hard sauce, lemon cream, ice cream, custard, or sweetened béchamel, is sometimes sprinkled with caster sugar.
An example of a Great Depression era recipe for Christmas pudding can instead be made on Christmas Day rather than weeks before as with a traditional plum pudding, although it is still boiled or steamed. Given the scarce resources available to poorer households during the depression this recipe uses cold tea for flavouring instead of brandy and there are no eggs used in the mixture; this recipe is not as heavy as a traditional plum pudding and it is still being cooked by Australian families. Many families now buy their puddings ready-made from shops and they can be reheated in a microwave oven with a much shorter cooking time. There is a popular myth that plum pudding's association with Christmas goes back to a custom in medieval England that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, that every family member stir it in turn from east to west to honour the Magi and their journey in that direction".
However, recipes for plum puddings appear if not in the 17th century and later. The collect for the Sunday before Advent in the Church of England's Book of Common Prayer begins with the words "Stir up, we beseech thee, O Lord, the wills of thy faithful people; this led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday. Christmas pudding's possible ancestors include savoury puddings such as those in Harleian MS 279, malaches whyte, creme boiled, sippets. Various ingredients and methods of these older recipes appear in early plum puddings. An early example of a bag pudding is "fraunche mele" in the Liber Cure Cocorum. Pudding predecessors contained meat, as well as sweet ingredients, prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. One of the earliest plum pudding recipes is given by Mary Kettilby in her 1714 book A Collection of above Three Hundred Receipts in Cookery and Surgery.
There is a popular and wholly unsubstantiated myth that in 1714, King George I requested that plum pudding be served as part of his royal feast in his first Christmas in England. As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried sugar; the mince pie kept its name, though the pottage was referred to as plum pudding. Although the latter was always a celebratory dish it was eaten at the Harvest festival, not Christmas, it was not until the 1830s that the cannonball of flour, suet and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families; the pudding "had the great merit" of not needing to be cooked in an oven, something "most lower class households did not have".
Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the Empire Marketing Board wrote a letter to the Master of the Royal Household, requesting
Haggis is a savoury pudding containing sheep's pluck. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not appealing, haggis has an excellent nutty texture and delicious savoury flavour", it is believed that food similar to haggis —perishable offal cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is the national dish, as a result of Scots poet Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, a dram as the main course of a Burns Supper. Haggis is popularly assumed to be of Scottish origin, but many countries have produced similar dishes, albeit with different names. However, the recipes as known and standardised now are distinctly Scottish; the first known written recipes for a dish of the name, made with offal and herbs, are as "hagese", in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, north west England, and, as "hagws of a schepe" from an English cookbook of c.
1430. The Scottish poem, "Flyting of Dunbar and Kennedy", dated before 1520, refers to'haggeis'. An early printed recipe for haggis appears in 1615 in The English Huswife by Gervase Markham, it contains a section entitled "Skill in Oate meale". The use and vertues of these two severall kinds of Oate-meales in maintaining the Family, they are so many that it is impossible to recken all. Food writer Alan Davidson suggests that the ancient Romans were the first known to have made products of the haggis type. Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well". Clarissa Dickson Wright says that it "came to Scotland in a longship before Scotland was a single nation." She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hag– element of the word is derived from the Old Norse haggw or the Old Icelandic hoggva, Modern Scots hag, meaning'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish.
In her book, The Haggis: A Little History, Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand boiling the assembly — in a vessel made from the animal's hide — was one way to make sure these parts were not wasted. In the absence of hard facts as to haggis' origins, popular folklore has provided some notions. One is; when the men left the Highlands to drive their cattle to market in Edinburgh, the women would prepare rations for them to eat during the long journey down through the glens. They used the ingredients that were most available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey.
Other speculations have been based on Scottish slaughtering practices. When a chieftain or laird required an animal to be slaughtered for meat the workmen were allowed to keep the offal as their share. A joke sometimes maintained is that a haggis is a small Scottish animal with longer legs on one side, so that it can run around the steep hills of the Scottish highlands without falling over. According to one poll, 33 percent of American visitors to Scotland believed haggis to be an animal. Haggis is traditionally served as part of the Burns supper on or near January 25, the birthday of Scotland's national poet Robert Burns. Burns wrote the poem Address to a Haggis, which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!" In Burns's lifetime haggis was a common dish of the poor as it was nourishing yet cheap, being made from leftover parts of sheep otherwise discarded. Haggis is available in supermarkets in Scotland all year, with cheaper brands packed in artificial casings, rather than stomachs.
Sometimes haggis is sold in tins or a container which can be cooked in a microwave or conventional oven. Some commercial haggis is made from pig, rather than sheep, offal. Kosher haggis, not only pork-free but conformant to Jewish dietary laws, is produced. Haggis is served in Scottish fast-food establishments, in the shape of a large sausage and deep fried in batter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun. A "haggis pakora" is another deep fried variant, available in some Indian restaurants in Scotland. Haggis can be used as an ingredient in other dishes pizza, rather t
Gulaman, in Filipino cuisine, refers to the bars of dried agar used to make jelly-like desserts. In common usage, it usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors. Gulaman is the Filipino culinary use of agar, made of processed seaweed from Gelidium corneum—one of the most common edible algae, it is sold dehydrated and formed into foot-long dry bars which are either plain or coloured. They can be sold in powder form, such as ZANG Gulaman. Gulaman bars are used in the various Filipino refreshments or desserts such as sago at gulaman, buko pandan, agar flan, halo-halo, different varieties of Filipino fruit salads, black gulaman, red gulaman; the term gelatine and gulaman are used synonymously in the Philippines, although they are different products. While gelatine is a protein, gulaman is a plant-derived carbohydrate, made from seaweed; this distinction makes gulaman suitable for those who may not eat gelatine for religious or cultural reasons, such as Muslims.
Gelatine dissolves in hot water but boiling water is necessary to dissolve gulaman. Unlike gelatine which sets at refrigerator temperature, gulaman sets at room temperature. While gelatine can melt at room temperature, it is uniquely thermo-reversible to its previous shape and form. Nata de coco Tapioca balls Kaong Sago Chondrus crispus List of Philippine desserts
Flummery is a starch-based, soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries. The word has been used for other semi-set desserts; the name is first known in Gervase Markham's 1623 Countrey Contentments, or English Huswife vi. 222 "From this small Oat-meale, by oft steeping it in water and clensing it, boyling it to a thicke and stiffe jelly, is made that excellent dish of meat, so esteemed in the West parts of this Kingdome, which they call Wash-brew, in Chesheire and Lankasheire they call it Flamerie or Flumerie". The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, of unknown origin, it is attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word "flummery" came to have pejorative connotations of a bland and unsatisfying food. From this use, "flummery" developed the meaning of empty compliments, unsubstantial talk or writing, nonsense. A pint of flummery was suggested as an alternative to 4 ounces of bread and a 0.5 imperial pints of new milk for the supper of sick inmates in Irish workhouses in the 1840s.
In Australia, post World War II, flummery was the name given to a different foodstuff, a mousse dessert made with beaten evaporated milk and gelatine. Made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse in Australia. In Longreach, it was a staple food in the 1970s and in Forbes, it was a fall-back dessert in the 1950s; the American writer Bill Bryson described flummery as an early form of the blancmange dessert known in the United States