Hot Puddings/Desserts

[Lynan]

I wonder if we could have a forum for these. I have many I would like to post but they are not Pies/Pastries/Cobblers or Crisps.
The British and the Antipodean types ( like me) have been brought up with gorgeous hot puds like Chocolate Self Saucing, Golden Syrup or Ginger Steamed Pud, Sticky Date, Roly Poly etc and Im am positive we can convince the rest of the world to try them too!
OK, I could post them in one of the other forums but they dont fit really IMO.

Your thoughts?

Thanks...Lyn

[Chef_Jen]

Oh Lyn I agree I love my hot puds... from sticky toffee to spotted Dick to jam roly poly mmmmm i could go on!

[Ishbel]

Do what I do, Lynan..... post them 'loose' ie in the pudding forum, but not in one of the sub-groups!

[Lynan]

Quote:

Originally Posted by Ishbel Do what I do, Lynan..... post them 'loose' ie in the pudding forum, but not in one of the sub-groups!

Oooops!! There IS a pudding forum??? If so...Im totally lost!! lolol
And that would not be at all unusual.

[Ayrton]

Quote:

Originally Posted by Lynan Oooops!! There IS a pudding forum??? If so...Im totally lost!! lolol And that would not be at all unusual.

Well, there isn't a "pudding" forum per se, Lynan. There's a "dessert" forum, under which there are sub-forums, none of which seem ideal for what I think you're thinking of.

You know that "pudding" in the U.S. and outside of the U.S. have VERY different meanings, don't you? Pudding in the U.S. is usually/always a cornstarch-thickened milk affair, served hot or cold. Elsewhere I think it's synonymous for dessert in many ways, but I get the feeling that dessert can encompass more (for instance, you can say you had fruit for dessert, just meaning the final course of a meal. Can one say that with pudding?!)

Anyhow, obviously I need a class in puddings! Can you offer an "Introduction to Puddings / Pudding 101" to help us novices vote on whether a separate forum is appropriate?

Meanwhile though, I DO vote for you posting some of those wonderful recipes!

[bethzaring]

Quote:

Originally Posted by Ayrton Anyhow, obviously I need a class in puddings! Can you offer an "Introduction to Puddings / Pudding 101" to help us novices vote on whether a separate forum is appropriate? Meanwhile though, I DO vote for you posting some of those wonderful recipes!

Me too. And could there be some explanation what yall mean by custard? I kept running into custard served with various desserts in the UK and never ordered it because I never got a coherent explanation of what it was. A few months ago I was hosting a British gent who tried to order apple pie with custard. This is not a usual combination I am used to.

[Chef_Jen]

Custard is almost like thinner vanilla jello pudding lol

its like melted icecream hot... if that makes sense

[Ayrton]

Quote:

Originally Posted by bethzaring ... And could there be some explanation what yall mean by custard? ...

That one I can explain: it's a stove-top sauce made of milk (possibly with cream too), egg yolks, sugar, possibly another thickener like flour or corn starch. Thick enough to "coat the back of a spoon" is how I know it.

Not to be confused with our "baked custard" -- richer, thicker, no top crust.

[bethzaring]

Quote:

Originally Posted by Chef_Jen Custard is almost like thinner vanilla jello pudding lol its like melted icecream hot... if that makes sense

oh , I see why the non-cooking pub helpers had trouble describing custard . This is certainly not like baked custard.

Have the recipes appeared anywhere yet?

[Ayrton]

Lynan? Ishbel? Can you confirm what's been written above and also give us your very best-est definition of "pudding" so that we can get on with that forum?

(and, no, Lynan, you can not come to love decaf. You can come to tolerate it.)