Editing Pudding (section)

==History==
One of the first documented mentions of pudding can be found in [[Homer|Homer's]] ''[[Odyssey]]'' where a blood pudding roasted in a pig's stomach is described.<ref name=":0" /> This original meaning of a pudding as a sausage is retained in [[black pudding]], which is a [[blood sausage]] originating in the [[United Kingdom]] and [[Republic of Ireland|Ireland]] made from [[pork]] or beef [[blood]], with [[Lard|pork fat]] or [[Suet|beef suet]], and a cereal.<ref>{{Cite book |last=Norwak |first=Mary |url=https://www.worldcat.org/oclc/48680079 |title=English puddings : sweet and savoury |date=2002 |publisher=Grub Street |isbn=1-904010-07-5 |location=London |oclc=48680079}}</ref>

Another early documented recipe for pudding is a reference to [[asida]] is found in a tenth century Arabic cookbook by [[Ibn Sayyar al-Warraq]] called  ''Kitab al-Ṭabīḫ'' ({{langx|ar|كتاب الطبيخ}}, ''The Book of Dishes'').<ref>{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref><ref>{{cite book |last1=Al‑Warrāq |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook |url=https://books.google.com/books?id=dUC-e-l3XM8C |date=26 November 2007 |publisher=BRILL |isbn=978-9004158672 |access-date=29 August 2018 }}</ref> It was described as a thick pudding of dates cooked with clarified butter (''samn'').<ref name="CAW">{{cite book |last1=Al‑Warrāq's |first1=Ibn Sayyār |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors |date=2007 |publisher=Brill |page=97,98 |isbn=9789047423058 |url=https://books.google.com/books?id=sQCwCQAAQBAJ&q=Asida+dessert&pg=PA97 |access-date=29 August 2018}}</ref> A recipe for asida was also mentioned in an anonymous [[Al-Andalus|Hispano-Muslim]] cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the [[Rif]] along the Mediterranean coast of Morocco, flour made from lightly grilled [[barley]] was used in place of wheat flour. A recipe for asida that adds [[argan]] seed oil was documented by [[Leo Africanus]] (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world.<ref name="CAW" /> According to the French scholar [[Maxime Rodinson]], asida were typical foods among the [[Bedouin]] of pre-Islamic and, probably, later times.<ref name="CAW" />

In the [[United Kingdom]] and some of the [[Commonwealth of Nations|Commonwealth]] countries, the word ''pudding'' can be used to describe both sweet and savoury 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.<ref name="OED" />

Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the [[pudding cloth]] came into use' and although puddings boiled in cloths may have been mentioned in the medieval era<ref>{{Cite book |last=GRAY |first=ANNIE |url=https://www.worldcat.org/oclc/1240493345 |title=AT CHRISTMAS WE FEAST : festive food through the ages. |date=2021 |publisher=PROFILE BOOKS LTD |isbn=978-1-78816-819-9 |location=[S.l.] |oclc=1240493345}}</ref><ref name=":1" /> one of the earliest mentions is in 1617 in a recipe for [https://www.irishexaminer.com/lifestyle/arid-20464755.html Cambridge pudding], a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in the midst, and so serve it in'.<ref name=":2" /><ref>{{cite web |date=2017-12-21 |title=Travel back in time with Mary Honner's Cambridge pudding |url=https://www.irishexaminer.com/lifestyle/arid-20464755.html |access-date=2022-07-27 |website=Irish Examiner |language=en}}</ref>

The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.'<ref name=":2" />