Editing Pudding (section)

{{Short description|Dessert or savory dish}}
{{Other uses|Pudding (disambiguation)}}
{{Distinguish|Dessert}}
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{{Infobox food
|name             = Pudding
|image            = File:Blanc-manger on glass platter, full view.jpg
|caption          = [[Blancmange]] from France 
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|type             = Pudding
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'''Pudding''' is a type of food which can either be a [[dessert]] served after the main meal or a [[Savoury (dish)|savoury]] (salty or sweet, and spicy) dish, served as part of the main meal.

In the [[United States]], ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based [[custard]]s, [[Bird's Custard|instant custards]] or a [[mousse]], often commercially set using [[cornstarch]], [[gelatin]] or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for [[sausage]]s, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. 

In the [[United Kingdom]], Ireland and some [[Commonwealth of Nations|Commonwealth]] countries, the word ''pudding'' is used to describe sweet and [[Savoury (dish)|savoury]] dishes. Savoury puddings include [[Yorkshire pudding]], [[black pudding]], [[suet pudding]] and [[steak and kidney pudding]]. Sweet puddings include [[bread pudding]], [[sticky toffee pudding]] and [[rice pudding]]. Unless qualified, however, pudding usually means dessert and in the United Kingdom, ''pudding'' is used as a [[synonym]] for dessert.<ref name="OED">''[[Oxford English Dictionary]]''</ref> Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.<ref name=":1">{{Cite book |last=Ysewijn |first=Regula |url=https://www.worldcat.org/oclc/941070366 |title=Pride and pudding : the history of British puddings savoury and sweet |year=2016 |others=Bruno Vergauwen |isbn=978-1-74336-738-4 |publisher=[[Murdoch Books]] |location=Sydney |oclc=941070366 }}</ref>

In some Commonwealth countries these puddings are known as [[custard]]s (or curds) if they are egg-thickened, as [[blancmange]] if starch-thickened, and as [[gelatin dessert|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.