British pudding which became memory

The pudding is usually dessert, but can also be a savory dish. The word pudding is believed to come from the French Baudoin, originally from bottles Latin, meaning "small sausage," referring to encased meats used in Medieval European puddings in the UK and most Commonwealth countries, pudding can be used to describe the sweet and savory dishes. However, unless qualified, the term in everyday use usually indicates a dessert; in the UK, "pudding" is used as a synonym for the dessert course. Rich custard dessert, starch- fairly homogeneous or milk-based desserts such as rice pudding, steamed sponge cake batter like Treacle pudding with or without the addition of ingredients such as dried fruits such as Christmas pudding. Savory dishes include things such as Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Modern use of the word to indicate primarily pudding dessert has evolved over time from the almost exclusive use of the term to describe the savory dishes, especially those made ​​using the same process with the sausage where the meat and other ingredients in a liquid form and then wrapped up the majority of steamed or boiled to organize the contents. The most famous example is the surviving blood sausage, which was a favorite of King Henry VIII, and the second type of haggis and newer than pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet , creamy dessert. This pudding is made either by simmering on the stove in a saucepan or double boiler or baked in the oven, often in a bairn-Maurie. Pudding is easily burned in the fire, which is why a double boiler is often used; a microwave ovens are also now frequently used to avoid this problem and to reduce stirring. Creamy pudding is usually served cold, but a few, such as beagling and rice pudding, may be served warm. Instant pudding does not require boiling and because it may be prepared more quickly. This pudding terminology is common in North America and some European countries such as the Netherlands, while in the UK is considered to thicken egg custard pudding and starch-thickened puddings called blancmange.