# In the UK people call cake "pudding" **URL:** \ **Category:** Cafe Society\ **Created:** [April 8, 2020, 6:27pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365 "2020-04-08T18:27:41Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 1:31pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/61 "2020-04-09T13:31:50Z")
> [@Chronos](#): > > In the US, pancakes are traditionally a breakfast food. You can eat breakfast foods for dinner (some restaurants specialize in this), but you wouldn’t eat pancakes after something else. > > And it sounds like blancmange (properly made, not what you’d get in a cheap school cafeteria) would be more like flan? Though flan is relatively rare in the US. Oh, now that’s a whole new kettle of ball-playing worms. A British flan is a tart. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 1:36pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/62 "2020-04-09T13:36:22Z")
> [@Peter\_Morris](#): > > There’s already custard in bread and butter pudding. Putting extra custard on top would be redundant. There’s already a mixture of ingredients which could be combined into a custard soaked into the bread, and as such they create a sort of unctuous custardiness within the pudding when baked, but nobody could mistake them for the additional custard which is then poured over the top. Redundant it ain’t. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 1:44pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/63 "2020-04-09T13:44:16Z")
> [@casdave](#): > > I think there might be a bit of confusion for non-UK posters about pudding > > Pudding can be a meal course. It is entirely possible to have a dessert course - which usually does mean consumption of a dessert food but might occasionally be a cheeseboard - sometimes people have the choice between cheeseboard and dessert food - this usually depends upon social context. It’s not unusual to have both a dessert/pudding course and a cheeseboard. > > Pudding can also be a food product or recipe. > > Some puddings would be savory and would be served in one of the main meal courses, some puddings are sweet and would be served in the pudding course. Plum duff is obviously sweet, whereas dropped-in dumplings are a form of pudding mix but go into the mean course such as a stew, and Yorkshire Puddings are savory and are consumed prior to the main meal - often as a prequel to the roast meat course being served. > > The thing about Yorkshires is that the mix is also virtually identical to a pancake mix - pancakes would almost always be considered dessert that is consumed during the pudding course. I make Yorkshires with a much eggier batter than I would use for pancakes, but if there’s enough (there never is) then it could be let out with more milk to make something for afters. My Mother-in-Law deliberately makes too much batter, for this purpose. Mind you, her Yorkshires are largely indistinguishable from pancakes… For American pancakes I’d use baking powder or self raising flour (which makes Yorkshires too cakey), but for pancakes (crepes) then yeah, a less eggy Yorkshire Pud batter is about the same. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [April 9, 2020, 1:58pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/64 "2020-04-09T13:58:32Z")
> [@Yorkshire\_Pudding](#): > > What sort of philistine would serve Bread & Butter pudding without custard?! IME, Americans don’t really do custard. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [April 9, 2020, 2:07pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/65 "2020-04-09T14:07:20Z")
> [@Chronos](#): > > And it sounds like blancmange (properly made, not what you’d get in a cheap school cafeteria) would be more like flan? Though flan is relatively rare in the US. \*Proper \*blancmange is rice and shredded chicken cooked in almond milk, sprinkled with sugar. Forsooth. But no, blancmange is closer to jello than custard, as it’s thickened with a gelling agent like gelatin, agar or carrageenan, or nowadays cornstarch, not by the setting of eggs, like _flan_ or any other set custard _crème_. Think of it as a mildly-flavoured milk jello. Maybe you’re familiar with the Italian _panna cotta_? ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 2:09pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/66 "2020-04-09T14:09:00Z")
> [@MrDibble](#): > > IME, Americans don’t really do custard. Yeah…I think that squares with what I said 😉 ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 9, 2020, 2:11pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/67 "2020-04-09T14:11:17Z")
I was thinking of Italian _zabaglione_ instead. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [April 9, 2020, 2:17pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/68 "2020-04-09T14:17:58Z")
> [@Yorkshire\_Pudding](#): > > I make Yorkshires with a much eggier batter than I would use for pancakes, but if there’s enough (there never is) then it could be let out with more milk to make something for afters. My Mother-in-Law deliberately makes too much batter, for this purpose. Mind you, her Yorkshires are largely indistinguishable from pancakes… > > For American pancakes I’d use baking powder or self raising flour (which makes Yorkshires too cakey), but for pancakes (crepes) then yeah, a less eggy Yorkshire Pud batter is about the same. The BATTER for Yorkshire pudding is similar to the batter for a [Dutch Baby](https://entertainingwithbeth.com/wp-content/uploads/2016/01/DutchBabyPancakeRecipe-copy-2-e1535822327801.jpg) or [popover](https://noblepig.com/images/2013/03/Classic-Popovers-with-Tips-and-Tricks-for-Making-the-Best.jpg), i.e., VERY eggy, small amount of flour, poured into a hot pan, til it PUFFS up. ---
**Author:** ![Doug\_K](https://avatars.discourse-cdn.com/v4/letter/d/b5ac83/32.png) [@Doug\_K](https://boards.straightdope.com/u/Doug_K)\ **Post date:** [April 9, 2020, 2:26pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/69 "2020-04-09T14:26:34Z")
> [@Yorkshire\_Pudding](#): > > How likely is American pudding to be on a menu, incidentally? Such a thing does exist here - you could get it in single-serving pots alongside the yoghurts in a supermarket - but as something to be served from a kitchen…no chance. As a stand alone item, not likely. But it’s almost certain to be an offering on dessert bars and/or salad bars, and frequently is part of dessert offerings on menus. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [April 9, 2020, 2:57pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/70 "2020-04-09T14:57:37Z")
I guess it shouldn’t be surprised that there’s considerable variety in what dish gets called “white eats”. A name like that doesn’t narrow things down very much… (and some would argue that that name properly belongs to bandersnatch meat) ---
**Author:** ![Derleth](https://avatars.discourse-cdn.com/v4/letter/d/b9e5f3/32.png) [@Derleth](https://boards.straightdope.com/u/Derleth)\ **Post date:** [April 9, 2020, 4:17pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/71 "2020-04-09T16:17:19Z")
As long as we’re going into differences in food terminology, there’s [Commonwealth biscuits](https://en.wikipedia.org/wiki/Biscuit) versus [American biscuits](https://en.wikipedia.org/wiki/Biscuit_(bread)); as I understand it, Commonwealth biscuits are either thin and dry (like what Americans call crackers) or sweet, whereas American biscuits are a leavened quick bread similar to a scone but savory and good with [a kind of gravy which I understand you Commonwealth lot also don’t really have](https://en.wikipedia.org/wiki/Biscuits_and_gravy) more’s the pity for you. Also, there’s lemonade: The lemonade Americans and Canadians think of is apparently [“cloudy lemonade” which is water, lemon juice, and sugar](https://en.wikipedia.org/wiki/Lemonade); that is, it is not carbonated in the slightest, unlike the “clear lemonade” which is more like Sprite or 7-up and predominates in the Commonwealth. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [April 9, 2020, 4:56pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/72 "2020-04-09T16:56:20Z")
> [@Yorkshire\_Pudding](#): > > Blancmange is supposed to be set through: a sort of milky jelly. American pudding has a viscosity to it, but is more fluid than blancmange. American pudding typically is thickened with corn starch\*. Blancmange in my limited experience is typically gelatin or carrageenan. Different hydrocolloid. \*Exceptions typically have the replacement in the name, e.g. rice, tapioca, bread. Some will have egg, which I would label as a custard. ETA I see most of this was covered already. Carry on talking about food. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [April 9, 2020, 4:58pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/73 "2020-04-09T16:58:19Z")
> [@Colibri](#): > > Can’t say I see that very often, either. BBQ restaurants, and maybe only regionally. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 5:13pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/74 "2020-04-09T17:13:06Z")
> [@Derleth](#): > > As long as we’re going into differences in food terminology, there’s [Commonwealth biscuits](https://en.wikipedia.org/wiki/Biscuit) versus [American biscuits](https://en.wikipedia.org/wiki/Biscuit_(bread)); as I understand it, Commonwealth biscuits are either thin and dry (like what Americans call crackers) or sweet, whereas American biscuits are a leavened quick bread similar to a scone but savory and good with [a kind of gravy which I understand you Commonwealth lot also don’t really have](https://en.wikipedia.org/wiki/Biscuits_and_gravy) more’s the pity for you. > > Also, there’s lemonade: The lemonade Americans and Canadians think of is apparently [“cloudy lemonade” which is water, lemon juice, and sugar](https://en.wikipedia.org/wiki/Lemonade); that is, it is not carbonated in the slightest, unlike the “clear lemonade” which is more like Sprite or 7-up and predominates in the Commonwealth. Yeah, biscuits are crackers, cookies, all those sorts of things. Gravy is brown. Being more well travelled, I’ve become a fan of Biscuits and Gravy, but for the sake of UK-based linguistic clarity, in our house it’s “American Biscuits in Sausagey Sauce”. Lemonade is, as you say, something like Sprite, unless otherwise specified. It’s increasingly difficult to find Lemonade that I’ll drink though, since the introduction of the sugar tax. Sugared drinks are now legally mandated to be more expensive, so most manufacturers have elected to use artificial sweeteners in regular drinks, even if they also make a diet version. I was prepared to pay the premium, as such things are a treat for me anyway, but alas, I’ve not been given that option. ---
**Author:** ![peedin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peedin/32/14095_2.png) [@peedin](https://boards.straightdope.com/u/peedin)\ **Post date:** [April 9, 2020, 6:27pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/75 "2020-04-09T18:27:34Z")
And then there’s sticky toffee pudding, the greatest of all puddings and desserts. ---
**Author:** ![Scougs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scougs/32/3158_2.png) [@Scougs](https://boards.straightdope.com/u/Scougs)\ **Post date:** [April 9, 2020, 6:33pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/76 "2020-04-09T18:33:46Z")
OP, you may want to rethink your world view. How about: I’ve learned that in the UK, “pudding” is another word for “dessert”, including some kinds of cake and loads of other things. but my question to UK dopers is, have you ever had what us Americans call pudding? In my opinion, it’s one of the finest desserts. See the difference? ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [April 9, 2020, 6:55pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/77 "2020-04-09T18:55:36Z")
> [@Acsenray](#): > > Tapioca pudding is far more common than bread pudding, in my experience. > [@Yorkshire\_Pudding](#): > > Struth. Haven’t had tapioca since I was at primary school! And bread pudding appears to be a name I’ve heard more on American food shows - we have bread & butter pudding, classically. > > Pudding is a context-dependent word, as has been mentioned. It means dessert, or it means a dense cakey dessert. Or a sort of steamed savoury pie (steak and kidney pudding). > > There are other contexts when it would be used - black pudding, white pudding, various other regional variants of sausagey thing. The haggis, according to Burns, is the great chieftain o’ the puddin’ race…but you wouldn’t call it “a type of pudding” in modern parlance, really, unless you went on to explain the history of the word. > > For some puddings it would be necessary to use the whole phrase: the sausage things are almost never “a pudding” or “some pudding” - you wouldn’t say “I fancy pudding” and expect someone to think you might be in the mood for black pudding. If you were going to a chippy though, you might (depending on locale) ask for a pudding and expect to get a sort of meat pie in the shape of a truncated dome. Milk puddings (rice pudding, etc.) are desserts of course, but not types of “pudding”, as such - they’re not variants of a food-type which would be called “pudding”, other than the fact that they’re served after the main course. > > American pudding would be unlikely to get away with being called pudding. You could have it “for pudding” at the end of a meal, but it isn’t a type \*of[/] pudding. If you ordered “vanilla pudding” or “chocolate pudding” off a menu and a smooth, creamy thing arrived in place of a dense hybrid of sponge and gunge, it would be unexpected (and probably disappointing). > [@Yorkshire\_Pudding](#): > > It is a bit weird that I didn’t mention my name though, now I come to think of it! > > For completeness then, kind of like black pudding etc: not a dessert, not a “type of pudding”. An entity unto itself. > > Actually, that’s probably why I didn’t think to include it… > [@Yorkshire\_Pudding](#): > > How likely is American pudding to be on a menu, incidentally? Such a thing does exist here - you could get it in single-serving pots alongside the yoghurts in a supermarket - but as something to be served from a kitchen…no chance. > [@Aspidistra](#): > > American pudding sounds to my ears like what we used to sometimes get for dessert in school lunches in Scotland - a custardy concoction known as blancmange. Either plain vanilla, or chocolate. > > Blancmange was not considered in any way an aspirational foodstuff, though I kinda liked it. A bit like the greasy pork pie of desserts (I was also fond of greasy pork pies in my youth) > [@Yorkshire\_Pudding](#): > > Not quite…“mincemeat” only ever means the fruit version and is used almost exclusively for making “mince pies” (never called “mincemeat pies”, although the relatively rare lidless version would be a “mincemeat tart”). Though this could come from “meat = food” type origins, it’s popularly believed that it historically did contain meat. I’ve certainly encountered the idea of chefs who make a thing of revisiting historic recipes including meat in their mincemeat as a now-unusual quirk. > > “Mince”, on the other hand is ground meat, usually beef. Lamb and pork mince are also widely available (chicken less so) but unless specified, “mince” is minced beef. > > You can get pies filled with mince, but they’re not “mince pies”. But if in amongst a selection different meat pies, they’d be labelled “mince” (but not “mince pie” - that would contain fruit). > > Clear? > [@Peter\_Morris](#): > > There’s already custard in bread and butter pudding. Putting extra custard on top would be redundant. And a segue into food history =) One of my favorite hobbies in fact. OK, back in the middle ages, where ‘modern food’ more or less starts [despite similar foods in Roman or Greek classical era cuisine] there were a number of available cooking techniques available - standard roasting or grilling over coals, baking in an oven, frying on a griddle or pan, boiling in a pot. The most commonly available tended to be cooking over coals, not discussing bread baking [most small villages tended to still use a baker for bread, and if any casserolish dish was to be slow baked it went into the bakers oven after the breads were finished] and one of the most common was boiling by wrapping the food in question in cloth and hanging it along with others in the common pot - the advantage is that you could have different dishes going at the same time. A common thing to make would have been a mixture of dried fruits and flour moistened with water or milk, wrapped in a pudding cloth and tied off, dropped in and boiled for anywhere from 2 hours [small fist sized pudding] to 4, 6 or 8 hours [huge head sized puddings] and sauced with a number of things, or the dough already sweetened with honey and herbs or spices as available. Dinner puddings could be slices of leftover meats and vegetables wrapped in dough, placed in the cloth and boiled [haggis is a pudding wrapped in a sheeps stomach, regular sausage is ground meats, grains, legumes and flavorings wrapped in cleaned intestines - blood pudding is blood and flour/crumbs/oatmeal and seasonings in gut, there are as many recipes for ‘puddings’/sausage as there are tribes in the world.] If you want visuals, Townsends has a youtube channel that deals specifically with different puddings. There was a change to baking the puddings when home baking became more popular, and styles of puddings changed a bit [you can sort of think of a pasty as a pudding that ends up baked instead of boiled - meat wrapped in dough and cooked] Now, blancmange was originally a grain such as wheat, barley or rice with a cooking liquid, dairy or nondairy milk slowcooked in a pot sitting first by the fire all day or even overnight and all day, the rendering starches in the grains being the ooze that welds the grains together. Later, shredded chicken or other poultry tended to get added, and flavorings sweet or savory as people had available. It was originally a poverty food [slow cooked grains with whatever was at hand] made regular [dairy, meat] or lent [almond milk, fish or no meat at all] and evolved into both an invalid food [slowcooked rice in milk or broth is very easy on the stomach, and egg, fish or chicken for protein is pretty neutral, cf ‘BRAT’ or ‘white’ diet] and a luxury food [whole milk, swan, saffron, long pepper, candied ginger …] and eventually into starch cooked into milk [blancmange] with gelatin for the gelling agent. Sauces are fun - savory sauces can be as simple as gravy made of the meat juices from roasting mixed with thickening agent such as flour, arrowroot or cornstarch, custard is milk and eggs whisked together over heat to the wanted ooziness. Classic sauces could even be brandy, sugar and butter heated together [hard sauce] or combinations like that - chocolate sauce, caramel sauce, fruit conserves thinned out to pourable … and all deriven from flavoring foods externally at the table. Mincemeat originally was just minced up whatever needed to be cooked - meat, vegetable, fruit. I have an old family recipe that calls for whatever meat is at hand and mentions pig, beef and venison as equally usable, dried fruits, extra diced lard, spices like clove, candied ginger and cinnamon … as either a dumpling style pudding or pie/tart filling. I personally love it with venison, but normally make it with beef. I have been thinking of trying TVP crumbles. ---
**Author:** ![Thudlow\_Boink](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thudlow_boink/32/320_2.png) [@Thudlow\_Boink](https://boards.straightdope.com/u/Thudlow_Boink)\ **Post date:** [April 9, 2020, 7:03pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/78 "2020-04-09T19:03:23Z")
> [@Scougs](#): > > but my question to UK dopers is, have you ever had what us Americans call pudding? In my opinion, it’s one of the finest desserts. The real question is: Have you ever had… [$240 worth of pudding](https://youtu.be/Ksb8P0rK74U?t=914)? ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 9, 2020, 7:05pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/79 "2020-04-09T19:05:30Z")
> [@Acsenray](#): > > Tapioca pudding is far more common than bread pudding, in my experience. > [@Colibri](#): > > Not in my experience. I can’t say I’ve seen tapioca pudding in a long time. It may depend on your region. > [@Acsenray](#): > > Oh, and banana pudding too. > [@Colibri](#): > > Can’t say I see that very often, either. > [@FinsToTheLeft](#): > > I don’t think I’ve seen tapioca pudding in the wild for decades. This may be a regional thing. > [@Mama\_Zappa](#): > > Not in mine. > > I’ve never seen tapioca pudding on a restaurant menu, while bread pudding isn’t rare at all. > > Of course my one and so far only experience with the tapioca variety was as a kid; a babysitter made some for us. The texture was… well, I didn’t bother to acquire that taste. I don’t think it had much flavor either. When I go to the grocery store, in the dairy case, there are always tubs of tapioca pudding right next to the tubs of rice pudding. At the cafeterias around here, the dessert sections tend to rotate vanilla, chocolate, and banana pudding. In the camera-monitored self-check snack sections, which have replaced some vending machines in institutional buildings, banana pudding is pretty much the standard pudding available in the self serve fridge. > [@jnglmassiv](#): > > Bread pudding was all over the place in New Orleans a month ago. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 9, 2020, 7:12pm UTC](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365/80 "2020-04-09T19:12:44Z")
> [@peedin](#): > > And then there’s sticky toffee pudding, the greatest of all puddings and desserts. Oh, dear dear. It MAY be great, but I resent it nevertheless. It’s a newcomer, an interloper. A 1970s invention which didn’t become known until _ **much** _ later, but which has wheedled its way into the popular consciousness as though it belongs in the canon of the old classics, like spotted dick and jam roly-poly, and suddenly everyone remembers how grandad used to say it was his favourite pudding when he was at school in the '20s. And because everybody _knows_ it’s a favourite, it’s automatically and unthinkingly stuck at the top of the list - like Hendrix or Bohemian Rhapsody - whenever a list is made. [Previous page](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365.md?page=3) [Next page](https://boards.straightdope.com/t/in-the-uk-people-call-cake-pudding/851365.md?page=5)