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bread pudding
Semolina pudding with raspberry sauce
Classic puddings

In the German-speaking world, pudding is the colloquial expression for a dessert that is thickened with cornstarch. This is correct in the kitchen language, but a Flammeri . The difference between flammeri and pudding is that flammeris are bound by starch, puddings, on the other hand, are bound by eggs ( egg custard or fire mixture ). The gastronomically correct term pudding can refer to both savory (e.g. vegetable pudding made from carrots, peas or cauliflower poached in egg cream) and sweet puddings (e.g. cabinet pudding ). Casserole puddings aren't as fluffy as casseroles .

Pudding is therefore a preparation of different basic ingredients, cooked in a water bath, the binding agent is egg milk, and is usually served warm. Contrary to the classic definition for desserts, the food industry uses the term for flammeris with predominantly starch binding, which are served cold.

In the English, especially British-speaking areas, the word stands for a dessert or dessert in general.


Puddings are often made by making a burn mixture of milk, butter, sugar, and wheat flour, topped off with egg yolks, flavorings, and egg white snow. Typical is the poaching in a water bath in the oven in refractory greased vessels, with egg acting as a binding agent. Puddings are turned out of the mold and usually served with sauces, traditionally mostly warm.


Since the end of the 19th century, large dairies and food companies have been offering industrially manufactured so-called ready-made puddings, often based on instant powder, also incorrectly called "pudding powder". This "pudding powder" has been on the market since the second half of the 19th century. Since the name "pudding" was used in its correct form up to the beginning of the 20th century, namely for meals that were lavishly cooked in a water bath and loosened with egg whites, it is reasonable to assume that the upcoming ready-made pudding, which is actually a Flammeri, falsified the original meaning.

The main ingredient is corn, rice or wheat starch. Other ingredients are sugar, partially cream powder, cocoa or vanilla and flavors.

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

Word origin

The origin of the word pudding is uncertain. Adoption of the old French bodin (cf. the new French boudin 'blood sausage'), in turn from the Latin botulus 'sausage', is close but controversial. A connection to the Old English puduc 'swelling, cyst' is even less certain .

Documented in English since 1305, pudding initially referred to food that was cooked sewn into a stomach, from 1444 it is attested in the meaning of 'entrails'. Its British meaning 'dessert', which is common today, can only be traced back to the year 1544 and is obviously more recent. The word came into German at the end of the 17th century.


Great Britain

Pudding in a towel

In Great Britain, pudding originally referred to a dish consisting of bread, vegetables or meat that is cooked or steamed in a form in a boiling water bath, especially in variants that come from traditional English or Scottish cuisine. Examples are black pudding (basically a blood sausage ), haggis or the traditional sweet Christmas pudding . In Scottish cuisine , a sweet pudding similar to Christmas pudding is called clootie dumpling ( clootie = cloth, dumpling = dumpling). Sliced, it is also eaten baked with ham and eggs for breakfast in Scotland, despite its sweet preparation. Yorkshire pudding , despite its name, is not a pudding in the sense of this article, but a hearty baked pasta that is served with roast beef .

In Meyer's Konversationslexikon it says at the end of the 19th century: “The English puddings usually contain a lot of finely chopped beef fat, are cooked in salted water in a buttered linen cloth and eaten with wine or brandy sauces. (...) You have sweet puddings and those with meat, liver, fish, crabs, oysters and vegetables. The puddings are enjoyed partly warm, partly cold, even frozen (cream puddings). "

The English word pudding apparently first referred to the round, dumpling shape. Originally, it mainly meant hearty dishes, but heavy desserts were also included under the word from the beginning, and over time these became the focus. As a kind of linguistic generalization, the English word then also got the meaning "dessert" (What's for pudding?) .

In the Middle Ages, “black puddings” such as haggis and “white puddings” were made on a grain basis in England. An animal intestine was always used as the shape and cover for production. At the beginning of the 17th century the pudding cloth was introduced into the English kitchen, the first recorded mention comes from the year 1617. It was only since then that the production of pudding was possible all year round regardless of the slaughter . Until the 18th century, however, the basis was always beef tallow , even with sweet variants. Up until the mid-19th century, simple puddings made from tallow, flour and breadcrumbs or breadcrumbs and plum duff (a sweet pudding) were sold on the streets of London . A tallow pudding that is still known in England today is the steak and kidney pudding .

Sweet puddings only became popular in England in the Victorian Age , which in England is also attributed to the influence of German cuisine after Queen Victoria's marriage to Prince Albert of Saxe-Coburg and Gotha . In the cookbooks of this time there are numerous pudding recipes with German names such as Kassel Pudding, Kaiser Pudding or Albert Pudding after the Prince Consort. Even King George I of Saxony had in the English vernacular nicknamed "Pudding George", but his influence is estimated to English cuisine as rather low. Conversely, he may have made the pudding really popular in Germany.

After starch products like sago were introduced , the recipes changed and the later milk puddings were based on this. In the 20th century, the cloth was replaced by pudding molds. What is called pudding in the USA and in German-speaking countries is a dairy dish that has been called milk pudding in English since the 19th century and was considered a food for the sick and young children.

Germany and Austria

Old pudding form with bayonet lock for the lid

According to the German dictionary of the Brothers Grimm, the term “pudding” for a dessert was adopted from English in the German-speaking world in the 18th century. At the same time there was the German term serviettenkloß. For Grimm, the English pudding is derived from the French word boudin for blood sausage . Habs / Rosner's definition at the end of the 19th century is "a large dumpling made of flour, egg and butter (...) that is boiled in a cloth or tin in boiling water (...)". However, the expression pudding is already included At the end of the 19th century, Schandri and Buchmeier clearly described it as a dish cooked in water in a pudding form. That was still the case at the beginning of the 20th century.

According to Habs / Rosner, the term pudding first appeared in German-speaking countries in 1701 as "poding" in the house and country library of Andreas Glorez in Moravia , but did not play an essential role in the middle of the 18th century and only became popular after 1760, supposedly through English novels by Henry Fielding and Tobias Smollett . However, they point out that similar dishes had already existed in Germany and Austria before, which are known as button in southern Germany and as grützwurst in northern Germany . "Sack cake" and "Büchsenkuchen" had also been served before.

These bag cakes or box cakes were cut into slices after cooking and then fried in a pan with butter. Until around 1760 this was the most common pudding in the German-speaking area. After that, the hot cooked pudding became increasingly popular, which is sometimes flambéed with rum before serving . "However, since the (southern German, erg.) Cuisine of the 19th century tends to be overcrowded rather than lacking warm, sweet baked goods, cold puddings have definitely gained the upper hand since about 1880 , which are either prepared like the soup with isinglass or be cooled in the ice machine (...). The flaming plum pudding in particular is now just as frowned upon on the fine table as it was previously popular. "

In the economic encyclopedia by Johann Georg Krünitz from the 18th century, the pudding is also referred to as an "English dumpling". Krünitz gives numerous recipes for savory and sweet puddings, including "pudding from pegs" and "pudding from crabs". In any case, a cloth is used for the preparation.

A specialty is a pudding that was prepared in a bowl without a cloth:

“You take a good portion of ox marrow and cut it into thin slices, or chop it into small pieces, and sprinkle some of it in a bowl, dip thin slices of white bread in milk and place them on top (...), another layer of ox marrow, and then slices of bread again dipped in milk; this is done until the bowl is full; but that top one must be Mark. "

On top came a mixture of egg yolk, cream and sugar. The whole thing was baked in a "pie pan". Some recipes that are similar to the later German puddings have been adopted from an English cookbook. So it says:

“Take a soup spoonful of flour, just as much cream (…) an ey, and a little grated muscatel nut, and cook it together in a wooden bowl for an hour. If you think it is good, you can also add a little corinth. "

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

In 1864, the supposedly largest pudding in the world was produced in Vienna , which weighed 630 kilograms and a. consisted of 300 kg raisins, 125 kg sugar, 100 kg almonds, 100 kg kidney fat, 50 kg lemon peel, 4500 eggs, 10 bottles of rum.

"Instead of a napkin, a canvas was used, which was anointed with 25 kg of butter and placed in a cauldron (...) (...) The lifting in and out was done with a pulley system, and cooking took five days and five nights (...)" .

Sweets and pastries, which are mostly called pudding in German today, were often called "starch mousse" in the 19th century and later "starch pudding" due to the main ingredient starch .

In the cookbook “Die Süddeutsche Küche” by the Austrian cookbook author Katharina Prato (in the 53rd edition around 1915) puddings are presented in the chapter “Cooks, casseroles, puddings” (“cooks” like semolina cook , who is prepared with yolk and egg whites and also cooked in the vapor cooks and puddings have in common that they (along with other cooking methods) are mainly cooked in one form in a water bath (and casseroles are referred to as "baked cooks"). The variety of such desserts cooked in a water bath is shown in the list of around eighty steam cookers and around twenty sweet puddings.

In JM Heitz's cookbook “Die Wiener Bürgererküche” the chapter “From the Puddings ” deals exclusively with masses cooked in a water bath , 23 of these desserts, including the chocolate pudding from Austrian cuisine called “ Mohr in the shirt ”.

Other countries

In France, pouding refers to a type of cake, a special form of sweet bread pudding ( bread pudding ). A variant particularly popular in the Netherlands is Vla - a pudding variation that is more liquid than normal pudding.

See also


  • Dr. August Oetker KG (Ed.): Dr. Oetker consumer goods . 8th edition. Ceres-Verlag Rudolf-August Oetker KG, Bielefeld 1961, p. 529, IDN 455375232.
  • Adolf Beythien, Ernst Dressler (Ed.): Mercks Warenlexikon . Gloeckner, Leipzig, 7th edition 1920; Reprinted in Manuscriptum, Recklinghausen, 1996. 556 pages. ISBN 3-933497-13-2

Web links

Commons : Pudding  - collection of pictures, videos and audio files
Wiktionary: Pudding  - explanations of meanings, word origins, synonyms, translations
Wikibooks: Pudding Recipes  - Learning and Teaching Materials


  1. a b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 44, 219, 318 .
  2. der-junge-koch.de: pudding. Retrieved August 9, 2020 .
  3. a b c Vanessa Haas, Silke Schlechter: The strength (s) of the pudding . Semester paper on pudding at the University of Münster (PDF; 142 kB), last accessed on July 21, 2019.
  4. ^ The section on the origin of the word according to the Oxford English Dictionary Volume 2 XII, page 789 f. and Elmar Seebold: Kluge. Etymological dictionary of the German language and Wolfgang Pfeifer: Etymological dictionary of German, je sub voce.
  5. ^ Alan Davidson: The Oxford Companion to Food. 2nd ed., Oxford 2006, article Clootie dumpling, p. 194
  6. ^ Meyers Konversationslexikon, around 1895, article pudding
  7. ^ A b c Alan Davidson: The Oxford Companion to Food. 2nd ed., Oxford 2006, Article Pudding, p. 638 f.
  8. ^ A b Alan Davidson: The Oxford Companion to Food. 2nd ed., Oxford 2006, article Suet puddings, p. 764
  9. ^ Alan Davidson: The Oxford Companion to Food. 2nd ed., Oxford 2006, article Milk puddings, p. 507
  10. ^ German dictionary, article pudding
  11. a b c d e Rudolf Habs, Leopold Rosner: Appetit-Lexikon. Badenweiler 1997 (reprint of the original edition Vienna 1894), article Pudding, p. 397 ff.
  12. a b c Article pudding in the economic encyclopedia of Krünitz
  13. Katharina Prato: The South German Kitchen, enriched and edited by her granddaughter Viktorine von Leitmaier, 53rd edition, 327th to 331st thousand, Vienna around 1915
  14. ^ JM Heitz: Die Wiener Bürgererküche , edited and expanded by Carl Hierz, 11th edition, Vienna, 1929, published by U. and R. Heitz.