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…
Historically, ‘meat’ just meant ‘food’; though that meaning really just holds on in some old songs, where they sing about ‘meat and drink’, though I doubt most of them back in the 1300s were clamouring for a vegetarian option.
Irrelevant in the context of Pink Floyd, but why be on the Dope if you can’t be pedantic about stuff like that?
… although if you make too many and have one for pudding with ice cream, syrup etc, it’s pretty good. A sort of distant cousin of a clafoutis.
I don’t think I’ve seen tapioca pudding in the wild for decades. This may be a regional thing.
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.
I’d never heard of Angel Delight, but I agree with Colibri: it looks like what I’d call instant pudding. Which I, personally, think of as a “kids’ dessert.”
In my experience, bread pudding is common in cafeterias and buffets, probably because it’s a good way to use leftover, slightly stale bread.
It’s not really a type of the stuff most Americans normally think of when they use the word pudding. (Kind of like how cheesecake is not really a type of the stuff Americans normally think of when they use the word cake.)
I just got back from the grocery store about 30 minutes ago, in part to get some pudding. I bet you can’t guess what was the only flavor that was sold out?
Bread pudding was all over the place in New Orleans a month ago.
Where does sago pudding fit in your typology, Yorkshire Pudding? And is it still common in the UK? AFAIK, it’s unknown (at least by that name) in the US. (Someone will soon be along to contradict me, no doubt.)
I happen to know about it from listening to the Goon Show, which was (for some reason) broadcast in Baltimore in the 1960s. This was the joke:
I say, I say, I say! How do you start a pudding race?
I don’t know. How do you start a pudding race?
Sago.
(Not the Goons’ most brilliant joke.)
Yup. The texture is disgusting. Which is why I do not understand the bubble tea phenomenon. Ewww. Texture matters.
Although, perversely, I love lumpy mashed potatoes and oatmeal. I’m an odd duckling.
Sago is in there with tapioca (and is similarly frogspawn-esque), as well as semolina and rice pudding as far as genre is concerned, but like tapioca and semolina (but unlike rice pud), it’s virtually obsolete. These were all once staples of school dinner puddings - up until the 80s - but whereas my 7 & 9 year old kids speak of school rice pudding, they’d be clueless if the other three were mentioned. I could be talking about a country or a brand of motorcycle. Well, maybe not with Semolina - they’ve conceivably seen me using that for baking.
Of the four, I get the impression that sago’s prevalence waned first.
And regarding nomenclature, sago is like tapioca: it’s fine to call sago - you wouldn’t necessarily need to say “sago pudding” for someone to know what you meant (providing they’re old enough to have heard of it).
Just the opposite would be true here. If someone ordered chocolate pudding off a menu and got a dense hybrid of sponge and gunge in place of actual pudding it would be unexpected, disappointing, and possibly leave the diner questioning the intelligence of the kitchen staff.
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.
I would expect to see it on the menu in rural small town diners, and Jewish Deli restaurants (the place on the corner near my home has it), and places that cater to the pensioner set.
Came in to be pedantic on exactly that point!
My main reference would be the old Scots grace…
Some ha’ meat and canna eat
And some would eat that want it
But we ha’ meat and we can eat
So let the lord be thankit
Mostly what they would have had would be a little bit of meat surrounded by a whole big mass of turnips and barley
One man’s meat is another man’s poison.
And these days, One man’s Mede is another man’s Persian.
Oh…oh god…
Are you implying that UK pudding isn’t real?