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Early writers on cookery class puddings and dumplings together. The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), and those served as a sweet or dessert, such as almond, cabinet, and suet puddings, plum or Christmas pudding, and Indian pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, arrowroot, cornstarch, bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by others. An early use of the word, as in black pudding or white pudding, referred to forms of sausagesausage,
food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to use the
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References in periodicals archive ?
On my puddingy soil, I swear by grit, too, and nowadays never plant anything without a good double handful of horticultural grit in the planting mix.
thelaundry Service: Really home from home Value: Very good Disabled access: My butternut squash was piled high with risotto which, tasted in isolation, was a bit rice puddingy.
The ground was a bit too puddingy for him at Plumpton - he's much better on good ground, so the more it dries out the better for him.