About Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings. The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition.
Pudding is a type of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings. The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition.
In the United
Kingdom and some of the Commonwealth countries, the word pudding
can be used to describe both sweet and savory dishes. Unless qualified,
however, the term in everyday usage typically denotes a dessert; in the United
Kingdom, pudding is used as a synonym for a dessert course. Dessert
puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice
pudding, steamed cake mixtures such as treacle sponge pudding with or without the
addition of ingredients such as dried fruits as in a Christmas
pudding. Savory dishes include Yorkshire pudding, black
pudding, suet pudding and steak and kidney pudding.
In the United States
and some parts of Canada, pudding characteristically denotes a sweet milk-based
dessert similar in consistency to egg-based custards, instant
custards or a mousse,
often commercially set using cornstarch, gelatin or similar collagen agent
such as the Jell‑O
brand line of products.
In Commonwealth
countries these puddings are known as custards (or
curds) if they are egg-thickened, blancmange
if starch-thickened, and jelly if gelatin based.
Pudding may also refer to other dishes such as bread
pudding and rice pudding, although typically these names derive
from their origin as British dishes.
Pudding Nata de coco
Pudding
nata de coco is one of the dissertation menus in this hotel which is
pudding type, the main ingredient of this pudding is natade coco. This pudding is usually used as a buffet menu such as lunch and dinner. This pudding is white because it is made from coconut milk.
Recipe :
Feeling :
500 gr Nata de coco
For pudding :
1000 ml Fresh milk
500 ml Coconut milk
175 gr Sugar
2 pack Seaweed powder
3 pcs Eggyolk
Bread Butter Pudding
Bread
and butter pudding is a traditional type of bread pudding popular in British
cuisine. It is made by layering slices of buttered bread scattered with raisins
in an oven dish, over which an egg custard mixture, made with milk or cream and
normally seasoned with nutmeg, vanilla or other spices, is poured. It is
then baked in an oven and served.
History
The
earliest bread and butter puddings were called whitepot and used either bone
marrow or butter. Whitepots could also be made using rice instead of bread,
giving rise to the rice pudding in British cuisine.
One
of the earliest published recipes for a bread and butter pudding so named is
found in Eliza Smith's The Compleat Housewife of 1728. She instructs "Take
a two penny loaf, and a pound of fresh butter; spread it in very thin slices,
as to eat; cut them off as you spread them, and stone half a pound of raisins,
and wash a pound of currants; then put puff-paste at the bottom of a dish, and
lay a row of your bread and butter, and strew a handful of currants, a few
raisins, and some little bits of butter, and so do till your dish is full; then
boil three pints of cream and thicken it when cold with the yolks of ten eggs,
a grated nutmeg, a little salt, near half a pound of sugar, and some orange
flower-water; pour this in just as the pudding is going into the oven".
In
1845, Eliza Acton suggests giving "a good flavour of lemon-rind and bitter
almonds, or of cinnamon, if preferred, to a pint of new milk", then adding
cream and sugar, thickened with beaten eggs. Her recipe also calls for a glass
of brandy to be added to the mixture.
In
American cuisine it may be called "Cold Bread Pudding".
A
similar dish which is popular in Egypt, made with either bread or pastry, and
including pistachio nuts, and without eggs, is called Om Ali.
Recipe :
1500 gr Bread sliced
100 gr Raisin
200 gr Sugar
10 pcs Eggs
1000 ml Fresh milk
200 gr Melthed Butter
1 tbsp Vanilla Esc
Vanilla Pudding
Recipe :
2000 ml Fresh milk
200 gr Sugar
3 pack Seaweed powder
5 pcs Eggyolk
100 gr Sugar
5 gr Vanilla Esc
