British folks have blood pudding or black pudding, and they also have Christmas pudding, which are nothing like each other, and nothing like what Americans put into a chocolate pie. So why are they all called pudding? Adam Ragusea explains the different kinds of puddings. The European pudding began as a sausageThen pudding became more than just sausage, and the word was highjacked to mean a sweet soft dessert with all manner of things in it. Ragusea even makes one from a 17th century recipe. But the evolution continued in a different way in the United States, where our pudding eventually became more liquid with fewer things in it. The video has a skippable ad from 3:00 to 4:20. (via Digg)
A children's book I read over 60 years ago mentioned black pudding, and I always thought that must have been an odd reference to chocolate pudding. Much later I read the Times-Picayune Cookbook and was quickly disabused of such a foolish notion. Put animal blood and fat in a sack and boil until hardened. Yum! Put rice and onions in with it and you get boudin. Double yum!!
ReplyDeleteAbout as much use as comparing steak and onion pie with apple pie. Just pecause they are both pies, does not mean thay are similar. Ditto puddings, cakes, yogurts, pastries jams and countless other foods.
ReplyDeleteWe had an apartment on the 4th floor in Boston. The guy from Provincetown tried to cook blood pudding like his mother made, three Friday nights in a row, but they split open in the frying pan. The third one and the frying pan went clear across Brookline ave. Evidently it's had to cook whole.
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