1. A dessert that's typically thick and soft, and which may be served cold or hot. Whereas custards are characteristically light and always set with eggs, puddings can be thickened variously with anything from eggs to cornstarch to flour. They can be light in texture (such as blancmange) or more dense (as with bread pudding). 2. The term 'pudding'
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Kelly Shaker
Cleveland
Joined 17 hours ago
Richard Weisberg
Twinsburg, OH
Joined 21 hours ago
Roxanne Wells-Devaney
Edmonton, AB
Joined Yesterday
Trevor Randle
Maple Ridge, BC
Joined Yesterday
Barbara Baker
Deltona, FL
Joined Nov. 17th, 2008




rated by Lisa Marie, Nov. 16th, 2008



rated by Lisa Marie, Nov. 16th, 2008



rated by Stacey Hansson, Nov. 10th, 2008



rated by Sherry Hanuse, Nov. 10th, 2008



rated by Krzysztof Kowalczyk, Nov. 8th, 2008