The End of the Original

From the eighteenth century, the dish was usually set with hartshorn or isinglass, from the bladder of a sturgeon, instead of using rice or rice flour. This method was also used for making flummery and so blancmange and flummery became more or less the same dish. The puddings were now being moulded into shapes thanks to the increasing availability of ceramic moulds that were being produced by English potteries. Previously they had more often been served in shallow dishes, or turned out of those dishes onto a plate and decorated.