Fruit pudding
Fruit Pudding
Fruit Pudding (/fruːt ˈpʊdɪŋ/) is a type of dessert that incorporates various types of fruit into a sweet or savory pudding base. The etymology of the term "pudding" is from the French word "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in Medieval European puddings.
Ingredients
The primary ingredients in fruit pudding are typically fruit, sugar, and a thickening agent such as flour or cornstarch. Some recipes may also include milk, cream, or eggs to create a custard-like consistency. The type of fruit used can vary widely, and may include berries, apples, peaches, or tropical fruits.
Preparation
Fruit pudding is typically prepared by cooking the fruit with sugar until it breaks down into a sauce. This is then mixed with the other ingredients and cooked until it thickens into a pudding consistency. Some recipes may call for the fruit to be pureed, while others may leave the fruit in chunks for a more textured pudding.
Variations
There are many variations of fruit pudding, including bread pudding, where stale or leftover bread is soaked in a mixture of milk, eggs, sugar, and fruit, then baked until set. Another variation is rice pudding, where rice is cooked with milk, sugar, and fruit until it becomes creamy.
Related Terms
- Dessert: A course that concludes a meal. The course usually consists of sweet foods and beverages.
- Pudding: A type of food that can be either a dessert or a savory dish.
- Fruit: The mature ovary of a flowering plant, typically containing seeds.
External links
- Medical encyclopedia article on Fruit pudding
- Wikipedia's article - Fruit pudding
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