Pudding

Pudding (also blancmange ) is in the German language area of ​​the colloquial term for a dessert. In the kitchen language, he falls under the genre of dessert cream. In English-speaking pudding can also be a meat dish. Common to both versions that the dish is originally cooked in a special form by heating in a boiling water bath and then plunged.

The sweet pudding produced by boiling milk with starch, flour or eggs. Semolina, rice, cornstarch, sago or jelly with sugar in water, wine, milk or fruit juice boiled, mixed with egg yolks and beaten egg whites and after cooling - - In order to preparation - depending on the recipe often in a form - pounced on the serving plate. Previously, use was made instead of toppling a Serviettenkloßes. Therefore, probably where the name comes the pudding: Latin botellus, the sausages.

Since the 1950s, large dairies and food companies offer finished pudding industrially produced, often referred to on the basis of instant powder, also called " custard powder ". Custard powder is available commercially since the second half of the 19th century. The main component is corn, rice or wheat starch. Other ingredients include sugar, some cream powder, cocoa or vanilla flavors as well.

Pudding can be flavored with various other ingredients. It is served often with stewed fruit, fruit juice (including syrup ) or a sweet sauce.

History and versions

Great Britain

In the UK pudding originally denoted a consisting of bread, vegetables or meat dish that is cooked or steamed in a mold in the boiling water, especially in variants derived from the traditional English or Scottish cuisine. Examples are Black pudding ( basically a blood sausage), haggis, or traditional sweet Christmas pudding. In the Scottish cuisine, a sweet pudding in the way of Christmas pudding dumpling is called as Clootie ( Clootie = cloth, dumpling = lump ). Sliced ​​, it is in Scotland, despite the sweet preparation with ham and eggs baked eaten for breakfast. Yorkshire pudding is not a pudding, despite its name for the purposes of this article, but a hearty baked pasta that is served with roast beef.

In Meyers encyclopedia states that the end of the 19th century: " The English puddings usually contain a lot of finely chopped beef fat are in a buttered linen cloth even boiled in salt water and eaten with wine or brandy sauces. (...) It has sweet puddings and those with meat, liver, fish, crabs, oysters and vegetables. Comrades are the puddings partly hot and partly cold, even frozen (cream puddings ). "

The English word pudding originally denoted the round and dumpling -like shape. Originally mainly savory foods were meant, but also heavy desserts were involved from the very beginning by the word, and over time moved to Middle Earth. As a kind of linguistic generalization, the English word then came to mean " dessert " ( What's for pudding? ).

In the Middle Ages in England "black puddings " as haggis and "white puddings " distinguished from cereals. Always an animal intestine was used as a form and envelope to manufacture. Beginning of the 17th century, the pudding cloth was introduced in the English kitchen, the first recorded mention dates back to 1617th It is only since the production regardless of the slaughter of pudding was possible all year round. However, until the 18th century, the base was always beef tallow, even in sweet varieties. Until the mid-19th century simple puddings from tallow, flour and bread crumbs or bread crumbs and Plum Duff ( a sweet pudding ) were sold in London on the road. A still known in England Talgpudding is the steak and kidney pudding.

Sweet puddings were popular in England until the Victorian era, which is returned to England and to the influence of German cuisine after the marriage of Queen Victoria to a German prince. In cookbooks this time there are numerous pudding recipes with German names such as Kassel pudding, pudding or Emperor Albert pudding after the Prince Consort. Even King George I of Saxony had judged in the English vernacular nickname " Pudding George ," but will his influence on English cuisine as rather low. Conversely, he was probably the pudding in the German area only really known.

After the introduction of products such as sago starch is modified based on the recipes and the later milk puddings. In the 20th century the cloth was replaced with pudding molds. What is referred to in the U.S. and in the German language as pudding, milk is a food that is known in English since the 19th century as a milk pudding and was considered a food for the sick and small children.

Germany and Austria

The term " pudding " for dessert was taken, according to the German dictionary of the Brothers Grimm in the German language in the 18th century from the English. In parallel, the German expression Pudding. In Grimm, the English pudding derived from the French word boudin for blood sausage. The definition of Habs / Rosner end of the 19th century is " a big lump of flour, egg and butter ( ... ), which is even boiled in a cloth or sheet form in boiling water (...)".

According to Habs / Rosner the term appears pudding in the German language for the first time in 1701 as " Poding " in the house and land library of Andreas Glorez in Moravia on, played mid-18th century, however, no essential role and became popular after 1760, allegedly by English novels of Henry Fielding and Tobias Smollett. However, they point out that there had also previously been given in Germany and Austria similar foods which are known as a button and the North German as black pudding in southern Germany. Also " bag cake " and " cake tin " have given it already.

This bag or box cakes were cut after cooking into slices and then fried with butter in a pan. Until about 1760 had been in the German language area of ​​the most common pudding. Then the hot eaten cooked pudding has become increasingly popular, who would sometimes flambéed with rum before serving. " However, in the ( southern Germany, erg ) cuisine of the 19th century rather there is abundance as a lack of hot verspeislichem sweet baked goods, so have since about 1880 most decidedly cold puddings gained the upper hand, which is preparing isinglass either as the Sulzen or be cooled in the ice machine (...). The flammenlodernde plum pudding in particular is now frowned upon on the fine panel as well as he used to be popular. "

In the Oeconomischen Encyclopedia of Johann Georg Krünitz from the 18th century, the pudding is also referred to as " English dumpling ". Krünitz are numerous recipes for savory and sweet puddings, including " Pudding of pegs " and " pudding of cancers ." In each case, a preparation is used for the cloth.

A special feature is a pudding, which was prepared without cloth only in a bowl:

On top was a mixture of egg yolks, cream and sugar. The whole thing was baked in a " cake pan ". Details taken from an English cookbook some recipes that already have resemblance to the later German puddings. Thus we read:

The modern pudding at Krünitz is probably a recipe with sago, milk and eggs, which is also cooked in a bowl.

In 1864, the allegedly world's largest pudding was made in Vienna, which had weighed 630 pounds and, inter alia, consisted of 300 kilograms of raisins, 125 kilograms of sugar, 100 pounds of almonds, 100 pounds of suet, 50 pounds of citron, 4500 eggs, 10 bottles of rum.

Confectionery and sweets, which are now usually referred to as German pudding, often were called in the 19th century still " Stärkemus " and later " starch pudding " on the basis of the main component strength.

In the cookbook " The Southern German cooking " the Austrian cookbook author Katharina Prato be ( in the 53rd edition 1915 ) pudding is in the chapter " cooks, bakes, puddings " presented ( " cooks " as semolina cook who prepared with yolk and egg whites cooked in the haze is ), where chefs and puddings in common is that they are (cooked alongside other Garungsmethoden ) especially in a form in a water bath ( and casseroles are referred to as " baked cooks "). The variety of such boiled in a water bath cakes is reflected in the collection of approximately eighty cooker cooks and twenty sweet puddings.

In the cookbook JMHeitz " The Viennese citizens Kitchen " is the chapter "Of the pudding " exclusively in a form boiled in water masses, 23 of these desserts in number, among other things, with the coming of Austrian cuisine chocolate pudding with the name " Mohr in the shirt. "

Other countries

Referred to in France pouding a kind of cake, so a special kind of sweet "bread pudding" (bread pudding ). A particularly popular in the Netherlands variant is custard - a pudding - variation that is more fluid than normal pudding.

Blancmange

The name comes from the English flummery flummery, originally for Hafermehlbrei.

Today, the term pudding and blancmange are often used interchangeably in the kitchen language and formerly also in the colloquial language was made ​​between the two:

• Blancmange is usually a cold dessert, while pudding can also be a savory (meat or fish pudding ).
• Pudding was originally bound with egg yolk with gelatin or by agglutination ( custard powder but contains starch), on the other hand flummery of starchy foods.
• Blancmange is cooked pudding not necessarily ( it can also be baked).