Question

how to make
pudding​

Answer 1

Answer:

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Explanation:

The modern usage of the word pudding to denote primarily desserts has evolved over time from the originally almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. Black (blood) pudding and haggis survive from this tradition.

In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products.

In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

Answer 2

$\huge\underline\mathfrak\purple{Pudding}$

Ingredients

▢1 ⅓ cup sugar

▢⅔ cup cocoa

▢⅓ cup cornstarch

▢pinch of salt

▢4 ½ cups milk

▢3-4 tablespoons butter

▢1 teaspoon vanilla

Instructions

1. In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined.
2. Increase heat to medium, stirring constantly until mixture reaches a boil.
3. Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
4. Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding.
5. Serve chilled or warm.

Recipe Notes

Note: Place a plastic wrap directly on the surface of the pudding while it cools to avoid a skin from forming.

NUTRITION INFORMATION

Calories: 184, Carbohydrates: 33g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 57mg, Potassium: 193mg, Fiber: 1g, Sugar: 26g, Vitamin A: 205IU, Calcium: 110mg, Iron: 0.7mg

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