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Pudding

Pudding refers to two general types of food, the second deriving from the first. The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder that may or may not have been a gelling agent[?], including the use of blood. The best-known example of this is the Yorkshire pudding. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish.

The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including cornstarch[?], gelatin, eggs, tapioca (cassava), and other starches. Forms of these include custard and blanc-mange. Related foods include gelatin desserts such as Jell-o and aspics[?].



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