- noun a damp, slow, lifeless wicketCitation ‘Unless sunshine followed rain, the pitch would often stay a pudding, on which anything underpitched sat up asking to be hit’ (John Thicknesse, Wisden 1993)
- The general term for sweet or savoury dishes cooked or assembled and set in a pudding basin or other type of mould
- The general term for hot sweet dishes served at the end of a meal
- The Old English term for minced meat or offal and cereal packed into a casing and boiled. haggis and black pudding are the two common survivors of this once common practice.
- noun food made with flour and suet, which is cooked by boiling or steaming
Origin & History of “pudding”
The original puddings were sausages – whose present-day survivor is the black pudding. they were encased in the intestines or stomachs of animals, and it was this casing that provided the spring-board for the word’s subsequent development in meaning. It came to be applied to any food cooked in a bag (hence the cannon-ball shape of the traditional Christmas pudding). such dishes could be savoury (like today’s steak-and-kidney pudding) or sweet, but it was not until the 20th century that pudding came to be used specifically for the ‘sweet course of a meal’. The word comes via Old French boudin from vulgar Latin *botellīnus, a diminutive form of Latin botellus ‘sausage’ (source of English botulism).