![]() | Draft article not currently submitted for review.
This is a draft Articles for creation (AfC) submission. It is not currently pending review. While there are no deadlines, abandoned drafts may be deleted after six months. To edit the draft click on the "Edit" tab at the top of the window. To be accepted, a draft should:
It is strongly discouraged to write about yourself, your business or employer. If you do so, you must declare it.
Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article.
Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags.
Editor resources Last editedbyIwaqarhashmi (talk | contribs) 25 days ago. (Update) |
This article does not cite any sources. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Creamy pudding" – news · newspapers · books · scholar · JSTOR (May 2024) (Learn how and when to remove this message) |
Acreamy pudding (British English) or simply pudding (American English) is a sweet, creamy, milk-based dessert, similar in consistency to egg-based custards, instant custards or a mousse.
It consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice, tapioca or similar coagulating agent such as Jell-O. In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based.
These puddings are made either by simmering on top of the stove in a saucepanordouble boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.
This page will be placed in the following categories if it is moved to the article namespace.