Puddings range from sweet to savory, with a texture varying from soft to moderately hard. It can take the form of porridges, flans, custards, tarts and dumplings.
The pudding is a thick and soft dessert, typically containing flour, milk, eggs, a flavoring and sweetener.
Christmas puddings originated as a fourteenth century 'porridge' called frumenty. They were made of cereal, breadcrumbs, mutton and beef with raisins, wines, prunes, currants and spices. they were stuffed in sausage skins, enclosed in a pastry and baked. It was eaten as a fasting dish before the Chrismas festivities.
By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumds, dried fruits and flavoured with spirits and ale.
It became the Christmas desserts but it was banned in 1664 by the Puritans.George I re-established it as part of Christmas in 1714.
By Victorian times, the Christmas puddings became similar to the ones enjoyed today. Today, puddings serve as a dessert as in chocolate pudding or as a main dish, such as corn pudding.
It's a dessert in Britain. Some puddings are universally popular (bread and rice puddings) and are made with regional variations.