pudding questions?????????????????????????????

Question

does anyone know were i can get nutrition facts on pudding? do u know were it was produced? anyone have interesting facts about it history about pudding or any good recipes if u could answer at least one of these for me that would be great thanks :)

Answer 1

The first type of pudding is a solid mass formed by mixing various ingredients with a grain product or another binder (e.g., butter, flour, cereal, eggs, suet). These puddings are cooked by baking, steaming or boiling.



This type of pudding is still common in various places and is served as either a main-course dish or a dessert. In Australia, pudding is usually used to describe this type, though the term also may be used to refer to the creamy dessert (see below). These are less common in North America.



Many puddings of this type resemble cakes, characteristically with more moisture and usually served in chunks rather than slices. Others are types of sausages. Dessert pudding is often accompanied by custard or ice cream.



Boiled pudding was a common main course aboard ships in the Royal Navy in the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.





Suet pudding

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





Creamy puddings

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 stovetop, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring. They are typically served chilled, but a few types, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared much quicker.



This is the most familiar meaning of the term in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings are blanc-mange. Pudding may be made from scratch or a mix or may be purchased ready to eat. Kraft Foods, under its gelatin dessert brand Jell-O, is the primary producer of pudding mixes and prepared puddings in North America.





List of types of pudding



Baked, steamed and boiled puddings



Savory

Batter puddings, including Yorkshire pudding and popovers

Black pudding

Boudin

Cheese pudding

Corn pudding

Goetta

Groaty pudding

Haggis

Hog's pudding

Kishke

Kugel

Pease pudding

Pennsylvania Dutch hog maw

Polenta (mămăligă, cornmeal mush)

Red pudding

Scrapple

Steak and kidney pudding

White pudding



Dessert

Bread pudding

Bread and butter pudding

Cabinet pudding

Carrot pudding

Chè

Cheshire pudding

Chocolate pudding (British Isles and Australasian version)

Christmas pudding ("plum pudding")

Clootie dumpling

Cottage pudding

Duff

Grape-Nuts pudding

Indian pudding

Figgy duff

Figgy pudding

Fruit pudding

Hasty pudding

Jam Roly-Poly

Rice pudding

Spotted dick

Sticky date pudding

Sticky toffee pudding

Summer pudding

Tapioca pudding



Creamy puddings

Bavarian cream

Blancmange

Crema catalana

Creme anglaise

Crème brûlée (burnt cream)

Creme caramel

Cornstarch puddings, including banana, butterscotch, lemon, pistachio, vanilla and chocolate (North American and Asian version)

Custard

Flan

Fool

Haupia

Junket

Jell-O

Mango pudding

Mousse

Panna cotta

Pot de creme

Pudding Pops

Rice pudding, including kheer

Semolina pudding

Syllabub

Trifle

Wintringham

Zabaglione (sabayon)

Answer 2

Try these very easy recipes Rice Pudding 4 oz (110 g) pudding rice 14½ oz (410 g) evaporated milk 1 pint (570 ml) whole milk 1½ oz (40 g) golden granulated or caster sugar 1 whole nutmeg 1 oz (25 g) butter Pre heat the oven to gas mark 2, 300°F (150°C). This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them. or Rice pudding 150g/5½oz risotto rice 150ml/5½fl oz whole milk 150ml/5½fl oz double cream 50g/1½oz caster sugar 1 vanilla pod, seeds scraped out Method 1. Place all of the ingredients into a saucepan, bring to a simmer and cook for 12 minutes, or until the rice has absorbed the liquid and has softened. 2. Discard the vanilla pod and leave the rice to cool slightly. 3. To serve, pour the rice pudding into a serving bowl. or Rice pudding 150ml/5fl oz double cream 300ml/10fl oz milk 2 cardamom pods, crushed 3 tbsp caster sugar 75g/2½ oz basmati rice 4 tbsp honey Method 1. To make the rice pudding, in a large saucepan place the double cream, milk and cardamom pods on a low heat and infuse for three minutes. 2. Add the rice and the sugar and cook for 12-15 minutes until rice is cooked. 3. Add in the honey and serve or Rice pudding with caramelised apple For the rice pudding 200ml/7fl oz whole milk 1 vanilla pod, split, seeds scraped out 50g/1¾oz caster sugar 100g/3½oz risotto rice For the caramelised apple 1 Cox's apple, peeled, cored and sliced 50g/1¾oz brown sugar 75ml/3fl oz white wine 1 tsp cinnamon pinch freshly grated nutmeg Method 1. Preheat the oven to 200C/400F/Gas 6. 2. For the rice pudding, heat a saucepan over a medium heat, add all the rice pudding ingredients and bring to the boil. Reduce the heat and simmer, stirring constantly for 15 minutes, or until it thickens and the rice is cooked to your liking. Remove the vanilla pod. 3. For the caramelised apple, place all of the ingredients into a bowl and mix together. 5. Heat a frying pan over a high heat and add the apple mixture. Fry for one minute, then transfer to the oven and bake for 15 minutes, or until the apple is caramelised and tender. 6. To serve, spoon the rice pudding into a serving bowl and place some of the caramelised apple on top

Answer 3

Use JELLO pudding and fat free milk instead of 2 percent or rice milk if your lactose.