Puddings

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. These puddings are known in some Commonwealth countries as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their ori

dish made from rice with milk

Italian dessert made by blending cream, sugar and gelatin

Blancmange (, from , ) is a sweet dessert popular throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or corn starch, and often flavoured with almonds.

thumb|right|Goan bebinca in Lisbon, [[Portugal]] Bebinca or bebinka, (Konkani; bibik) is a layer cake of Indo-Portuguese cuisine in former Estado da Índia Portuguesa, Goa. It’s also referred as Queen of Goan Desserts .In traditional baking, a bebinca has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is especially popular during the Christmas season, but is available all year round due to tourism in Goa. It is also easily available to carry and preserve for a long time or eaten fresh.

porridge-type pudding made from semolina

Asida (, or Maghrebi ġsydë, ), a common dish in the Arab world, is a lump of dough made by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the best-known desserts and traditional dishes in many Arab countries.

traditional Egyptian dessert

pudding made with bananas

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

traditional Nigerian food

class of desserts with chocolate flavors

Rabri, rabdi or rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.

sweet dessert made with carrots

baked American pancake

South African sweet pudding

' (Norwegian Bokmål), also known as (Norwegian Nynorsk) and ' (Swedish), is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.

Serradura (), also known as sawdust pudding or Macau pudding, is a well-known Portuguese dessert, popular in both Portugal and Macau (a former Portuguese colony in China), as well as Goa (a former Portuguese colony in India), with a layered appearance alternating between whipped cream and crumbled Marie biscuit.

type of sweet pudding

Flummery is a starch-based, sweet, soft dessert pudding which originated in Great Britain during the early modern period. The word has also been used for other semi-set desserts.

Desert made with sago, milk and sugar

chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs; invented during World War II by a Brooklyn bakery chain named Ebinger's and named in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard

thumb|A woman selling chè in Hội An Chè () in traditional Vietnamese cuisine refers to a wide variety of distinct sweet beverages, puddings and desserts. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included eggs, almonds, currants, sugar, saffron, and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used

Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.

Chinese dessert

traditional dish of raw blood (commonly pork or duck) pudding served with cooked meat in northern Vietnamese cuisine

thumb|Ekuru Ekuru is a cuisine native to the Yoruba people in Nigeria, Benin, Togo. It is often prepared with black eyed peas or beans.

thumb|Frejon Frejon (from , Portuguese for 'beans') is a coconut milk and bean soup which is eaten especially during Holy Week by some Christians, mostly Catholics, across the world. Countries where frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a su

Rice cake

Tubaani, also referred to as steamed black-eyed peas' pudding, is a popular Ghanaian dish that is commonly eaten in the northern regions and Zongo communities of Ghana. The dish consists of a paste made from the flour of black-eyed peas and water which is then cooked after being first wrapped in the sweet-tasting, aromatic leaves of the Marantaceous herb Thaumatococcus daniellii and served with gravy or pepper and sliced onions tossed in hot vegetable oil.

alt=OKPA|thumb|Okpa alt=How okpa is processed|thumb|Okpa processing Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people with a type of beans known as bambara nuts. It is common the South-Eastern region in Nigeria and classified as a traditional Igbo cuisine. Other ethnic groups also eat it (with pap or soft drinks like (Pepsi). Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru.

Curau () is a Brazilian sweet custard-like dessert made from the pressed juice of unripe maize, cooked with milk and sugar.

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

Canadian dessert

Pudding dish made with cheese

Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding made primarily from carabao (water buffalo) milk and ground soaked glutinous rice (galapong). Originating in the Philippine province of Pampanga, it is especially popular in Cagayan. It has a soft jelly-like texture and is topped with latik (coconut curds) before serving. It is characteristically creamy white in color and has a delicate, sweet and slightly salty flavor. It is very similar to the more common maja blanca, albeit the latter is made with coconut milk and cornstarch.

A sweet dish of Kerala

Portuguese caramel pudding

'''' is a Hawaiian dish made with taro and coconut. Considered a pudding, has a chewy and solid consistency like fudge or Southeast Asian dodol'', with a flavor similar to caramel or Chinese . Because taro is widely cultivated on the island of Kauai, taro products such as are often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like .

a dessert made from milk by treating with rennet to coagulate the protein

Filipino dessert

Götterspeise (, ) is the German name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts. The name refers to the food of the Greek gods. Other German names include ("wobbly pudding") or (; "Wobbly Peter"); green Götterspeise is also known as ("frog jelly"). Götterspeise is usually eaten with whipped cream or vanilla sauce. The best-known flavours are the following:

dessert typically made with apples

Po‘e or poke is a Polynesian pudding usually eaten as a dessert.

Ebiripo is a steamed cocoyam dish common amongst the Yoruba people of Remo in Ogun state.

pudding made with pistachio nuts

instant food product in a powder form used to create puddings and pie filling

Indonesian pudding dessert

classic dessert

traditional American dessert