pudding
Word family
- pudnounC1
Synonym discussion
Sense: noun/2
All four are cold, creamy desserts, but each has a different base and texture. Custard is a cooked mixture of milk, eggs, and sugar that can be thin enough to pour or thick enough to set; it is often eaten warm as a sauce rather than as a standalone set dessert. Flan is an egg-based custard baked with caramel sauce at the bottom, giving it a firmer, sliceable texture and a distinctive caramel flavour. Mousse is light and airy because egg whites or cream are whipped and folded in, creating bubbles throughout — unlike pudding, which is dense and spoonable. Panna cotta is an Italian dessert set with gelatine rather than eggs or starch, so it has a jiggly, wobbling texture that is firmer than pudding but softer than flan. For example, a chocolate pudding sits thickly on the spoon, a chocolate mousse feels almost foamy on the tongue, and a panna cotta trembles like jelly before melting in the mouth.
Common collocations
Nouns
- Christmas pudding
- rice pudding
- chocolate pudding
- bread pudding
- Yorkshire pudding
- black pudding
- steak and kidney pudding
- instant pudding
- pudding basin
- pudding recipe
- pudding spoon
Phrases
- proof of the pudding
- over-egg the pudding
Prepositions
- pudding with + ingredient (e.g., pudding with custard)
- pudding for + meal (e.g., pudding for dessert)
Etymology
The word 'pudding' entered English from the Old French 'boudin', meaning a type of sausage. It originally referred to a savoury dish made by stuffing animal intestines with meat, suet, oats, and blood — what we now call black pudding or blood pudding. In medieval times, cooks would boil these mixtures in a cloth bag, and over time the term broadened to include any dish cooked by boiling or steaming in a bag, whether savoury or sweet. By the 17th century, sweet puddings made with flour, fruit, and sugar had become common, and the sweet meaning gradually overtook the original savoury one. In modern British English, 'pudding' can mean any dessert course, while the older savoury sense survives in specific dishes like Yorkshire pudding, steak and kidney pudding, and black pudding.