Puddings

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

It is difficult to give a definition of pudding that includes everything called by that name. The term is used for such different dishes as chocolate pudding, blood sausages (blood puddings), and steak-and-kidney pudding. In this chapter, however, we consider only the more popular dessert puddings.

Two kinds of pudding, starch-thickened and baked, are the most frequently prepared in food-service kitchens. These are the types we discuss here. A third type, steamed pudding, is less often served, and then mainly in cold weather, because steamed puddings are usually rather heavy and filling.