Milk Puddings

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

milk puddings emerged in the 19th century as a feature of the British diet, associated especially with nursery food and invalid fare. These puddings are made with a bland starch such as sago, starch pastes, or gels, their texture derived from the thickening that is used. Their ancestors probably include blancmange and hasty pudding. For details of some of them see macaroni; rice puddings; sago; semolina; tapioca.

For other sweet dishes made with milk or cream, see junket; custard; syllabub.

It is fashionable in some circles to despise milk puddings. However, if they are well made of good ingredients, and subtly flavoured, they can be delightful, on their own or in partnership with poached fruits.