Hasty pudding. It used to be a big thing in Connecticut. It was mentioned in the lyrics of an old song from Connecticut. “Yankee Doodle.” It’s cornmeal mush with molasses.
But it’s not something Treebeard would ever eat.
In America. In England, it predates the colonies and was made with wheat flour or other grains. More like a farina. It’s part of a whole family of boiled grain dishes, like frumenty and groats.
Well we won’t go until we’ve got some. I thought we made that pretty clear…
A few years ago I served a Christmas dinner which included Yorkshire pudding and figgy pudding. I had to explain to my mother several times that there would be no figs involved and that neither dish was actually made of pudding.
Angel Delight is mixed with cold milk and starts setting without any cooking - is that true of pudding mixes in the US (I suspect the answer is ‘sometimes’)
Many boxed pudding mixes in the U.S. are labeled as “instant pudding,” and they do indeed involve simply mixing the powder with cold milk. You may refrigerate it after mixing if you want, but it’s not technically necessary.
There are also cooked puddings, but I suspect the majority of people these days use the instant variety.
Yep, at least for the Jell-O ones. I don’t know about other brands but I doubt they vary much.
Jello has both instant and “cook and serve” .
aah, good to know, we only get the instant kind imported here.
Thanks, i was confused, as I’ve only ever bought the “cook and serve” kind.
When I was a young and lazy bachelor, I remember once buying a box of Jell-o pudding without looking at the label too carefully. I had been expecting instant, but when I actually started making it, I realized that it was the “cook and serve” kind.
Being, as I said, a young and lazy bachelor, I thought “well, that’s too much damn work” and did without pudding that night.
Sometimes. Especially if it’s something sweet and with fruit in it, like a blueberry or raspberry muffing served as a desert at a sit-down meal.
If eaten on-the-go, like from a fast food place, generally not. I’d peel the paper wrapped back out of the way and just munch it out of hand.
If it’s a corn muffin, as in, not sweet, I’d cut it in half, spread butter on it, and eat that with my hand, too.
Surely my best friend’s family weren’t the only ones to refer to male gentilalia as “pudding.”
“Quit pounding your pudding and take out the trash.”
In general, as an American, I consider puddings to be starch-thickened (whether flour or something like corn starch or arrowroot or whatnot) “slop” and custards to be egg-thickened, though I’ve seen some things labeled as “custard” to contain some starch for extra stability. But, for me, the primary thing that sets apart custard from pudding is that the former has lots of egg yolks in it, while the latter does not. That said, as with many things culinary, it’s not always that neat.
The bread pudding I’m aware of has the consistency of stuffing or dressing. In fact I might call it a sweet version of stuffing. You can kinda cut it into pieces, but they fall apart easily.
A pudding reference from an old thread.
My only real world recollection is Barney Fife on the Andy Griffith responding to “What’s your name” - “Puddin’ Tame. Ask me again and I’ll tell you the same.” Until now I had no idea what that was about.
“Cook and serve” is fairly easy, maybe even easier than instant, if you do it in the microwave. But you do have to wait awhile for it to set, because it’s not… instant.
Just occurred to me… the other thing we would call it (what appears to be ‘pudding’ in the USA) is blancmange
Do you not have chocolate pudding?
I know that there are other flavors, any i have friends who like banana pudding. But for me, the default is chocolate, and that’s most of what i see in general.