Why 'pudding' refers to sausages and desserts
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- Опубликовано: 25 янв 2023
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It's not a primary source, but FWIW, this article on Grammarphobia is the best single thing I've read on the etymology of pudding: www.grammarphobia.com/blog/20...
The transcription of John Murrell's 1615 cookbook I used: www.uni-giessen.de/de/fbz/fb0...
I got a lot of good info about pudding cloths and such from "Food and Cooking in Victorian England" by Andrea Broomfield: www.google.com/books/edition/...
My old video about lacto-fermentation: • What even is lacto-fer... 
Хобби
It's called pudding because I'm pudding it in my mouth
Big thick sausages
Haha...
Very punny
im on a seafood diet. i see food, i eat it!
Found the dad
Our word for flan here in Brazil is "pudim", usually made with sweetened condensed milk and eggs, very tasty
Yeah that's just from the English word “pudding”
Although we also have flan... yeah, language is weird lol. However I have never ever heard as a sausage thought of as a pudding here in Brazil.
@@user-of9il6cd2i we call pork blood sausage "pork cheese" or "blood cheese" (at least here in the south of Brazil)
It can be made only with milk and eggs
Condensed milk is a little more sophisticated recipe
Aqui no sul flan é flan mesmo, mas vc pode dizer que é um pudim mais mole
At the time of the divergence of the US and the UK, "pudding" was generally considered a unit of steamed flour-encased fillings, like the boiled one you made. Over in the US, the flour crust came to be strictly associated with "pie", while the "pudding" was considered to be the filling of the pie, and when filling was eaten alone without a crust, the dish was called "pudding". This is how it transitioned from being something encased in a crust, to just a stuff on it's own.
Possibly related: The Jell-O pudding mixes are labeled “pudding and pie filling” because in addition to being eaten on it’s own it can instead be put into a prepared pie crust to become a pie when it sets.
Now we need a lesson on spotted dick!
@Just Me I live in a very rural area of the southern US, we actually call that a pudding pie (of course it's pronounced "puddin pie" though) and we also call our girlfriends that sometimes haha
I’d be interested to know your source for this
@@beeb6809 sooo... Harley Quinn southern girl confirmed? 😅
In Japan, "pudding" (プリン) is a loan word that refers to what we would call flan in the US. Most likely adopted after world war 2 when foreign industrialized food products became much more common. It's also the Japanese name for Jigglypuff
Probably adopted from the japanese's contact with the iberians, like their word for bread was too. In portuguese and spanish, what you call a flan, we call a pudding, or "pudim" in our spelling.
@@Timeward76 Not really. It was more the guilt of us Germans - in our food industry they use the "pudding" name for flans.
Also Sanrio's Pompompurin is an actual flan themed character when you realize what the "purin" means. Also his coloration is the same as the egg custard portion of the flan pudding.
Jigglypudding
@@Timeward76 in peru, Budín isn’t even anything remotely similar looking to a flan. Instead, its like this sweet bread thats made from moisturizing cold hard bread. We call the flan, flan. And even then, its more associated to the ones that come in little bag packages. We have our version of the dessert though and it’s called crema volteada. Its pretty tasty for real
Adam defeated looks while saying the food is 'suprisingly good' made me chuckle
It's pretty clear Adam has some minor sensory issues, he refers to "gross textures" pretty often. So I suspect the side of him that is adventurous and analytical about unknown new foods wars a bit with whatever "Yuck" centers are in his brain.
@@HuginMunin Then I guess most people have minor sensory issues? I don't know many people that don't find an assortment of textures gross.
@@HuginMunin I think a lot of Americans are really picky about food texture, much more so than with flavour. They'll rave about the flakiness of fried cod that has literally no flavour. I think it's mostly cultural.
@@appa609 Very true. Adam and many White Americans have voiced their displeasure over the "mealy" taste and texture of corn tortillas. Which sounds ludicrous to me and the millions of other Latin American people who grew up with that sensation
@@frustrated_socialist ah I can definitely attest to that. I personally quite like corn tortillas but the rest of my family dislikes them for much that reason.
Another layer of fun etymology, the Japanese have the word 'pudding' imported into their language (プリン), but this word usually refers to creme caramel or flan, not sausages or jello-style pudding
Well that's closer to its pre-20th century meaning in English anyway
That's pretty much just what Pudding means to non-uk people
I also enjoy that the word for pudding (purin) turned into an onomatopoeia of sorts to describe anything with a jiggly or fleshy consistency! (Puri-puri) it kinda ties into the pudding/sausage connection.
Possibly a Portuguese loanword. In India the languages using custard desserts use variations of pudim, almost of them located near Goa and Malabar.
You can thank the Portuguese and Spanish for that.
Australian English ‘Pudding’ usually refers to sweet boiled puddings like the one you made. They are considered an ‘old fashioned’ dessert, and normally they are eaten at Christmas. My grandma used to make them.
However it can also refer to many different soft wet bready desserts.
I'd also say that the sort of...soft creamy starch-thickened puddings aren't eaten that much in Australia, although maybe it was just my family. Feel like you're more likely to either give someone a chocolate mousse or a yoghurt. And the boxed kinds aren't terribly common either.
Also it’s kinda common to just call desert “pudding”. That’s what my family does
I’m Australian too - I think the “Christmas pudding” type pudding is like this - but there are other types of puddings too, like chocolate self-saucing pudding, sticky date pudding etc. I think those are fairly common still 😊
Yeah we've seen Aunty Donna
As far as I can tell, it's the same here in Canada!
In case it's not on your radar, there is a superb book called 'Pride and Pudding' by Regula Ysewijn which details the history of all of these 'pudding' dishes and many more besides. It is a completely wonderful book, with the bonus of exquisitely composed illustration, almost raising food photography to the level of the Dutch Golden Age Still-Lifes. Highly recommended!
Not sure if intentional or not, but this video is just one day late for Burns Night, a day celebrated in Scotland remembering the poet who gave haggis the title 'chieftain of the pudding race'. You'll find haggis eaten regularly all year in Scotland, but on Burns night, it's a must have! Love it.
There was the reference to the "Great Chieftain o’ the Puddin-race!". It was definitely not time to talk about French *ragout*!
Apparently when they did a Burns night in Germany, they translated that line as "Mighty Fuhrer of the Sausage People".
@@UFBMusic I doubt that happened, unless the translation was made by someone who just typed it into Google translate. Führer isn't even remotely close to an accurate translation of chieftain
I'll never forget my first haggis... Sunday Roast in Inverness with the Yorkshire pudding swapped out in favor of the best side dish ever served. It's a shame we can't get in the States because we are missing out!
@@vailpcs4040 Ironically the first recorded recipe for haggis comes from Yorkshire
In the UK, we also have Yorkshire puddings and rice pudding, completely different to all the other kinds of pudding.
Rice pudding and bread pudding I'm well familiar with even here in the US, though Canadian influence isn't out of the question.
And pudding is a word for desert
I imagine rice/bread pudding got their names from the more modern meaning of pudding i.e. dessert. Doesn't explain Yorkshire puddings though, would love to know how that came about
Rice pudding is probably younger than the other puddings (ie Christmas or black) so it probably post dates pudding coming to mean any sweet dish.
No idea about Yorkshire
@@CarelessForce Yorkshire Pudding or "Dripping Pudding" as the earliest recipes named it seems to have traditionally been cooked under roasting meat to catch the Dripping Fat (and yes we Brits still occasionally refer to this fat as "Dripping" usually when referring to rendered beef fat) from the meat.
So my best guess is that similar to the pudding cloth it was just referring to it being the vessel.
Boudin HAS GOT to be origin of pudding. In Poland, the word for the type of sweet milk dessert is "budyń" and that sounds almost exactly like "boudin". The connection is obvious! That's really amazing, etymology is all kinds of fascinating :)
Do you know how old that word is for you guys? English may have got it from the French Norman's so I'm wondering if you got it from the French by Napoleon. If the word is older than the 19th century for Poland than the word could have traveled another way.
@@Super0000 Wiktionary claims it came here through the Italian "budino", my guess would be somewhere around the XVII or XVIII century.
But boudin meant sausage. What are the chances the word went through exactly the same shifts in meaning in Polish and American English?
@@gaetano_kojj "XVII or XVIIII" Lmaooo
German „pudding“ meant sweet desserts since at least 18th century. Never sausage, though.
As a Filipino that grew up in the Philippines, Pudding to me refers to Bread Pudding; specifically the kind local bakeries make from yesterday's unsold stale bread.
I guess the definition does work. It's crumbled bread soaked in a liquid to form a mash then set into a mold then cooked to solidify.
Yeah, same in Spain, that english 1650 pudding looks disgraceful 😢
Filipino that grew up in the UK, It's also a thing here bud 🫡.
Adam, as someone who's really into languages and linguistics, that bit where you transitioned from "boudin" to "pudding" is basically the trick I taught myself to understand weird, seemingly-disconnected etymologies. A lot of words from different languages, sometimes even the same language are in fact the same word, just said differently...
Well, b and p are merely a voiced & unvoiced pair. Relatively straightforward as these things go.
@@qwertyTRiG Yes, and less obvious to the uninitiated who haven't given much thought to how words change.
That's what they teach in college, it's an approach quite universal in phonetics
I always like to point out to people that in English, "cheese" and "queso" are doublets.
Same here. I was told that goodbye is actually descended from the phrase “God be with ye” and explained it to myself the same way. Maybe it’s not true but it seems possible.
When you cut into your 1600s pudding, I totally went "Thats fruit pudding!" which is part of a traditional Scottish fry up breakfast.
Looks like a plum pudding variant to me.
I'm a little surprised Adam hasn't had a plum pudding.
When he only said about white and black, and didn’t even mention Scotland or fruit pudding, I was so upset lol
As someone who didn't grow up with English as their native language and then decided to live in the UK, this is such a helpful explaination. I always have to double check when someone is offering pudding here in the UK, as I'm used to the word exclusively referring to the sweet variety.
Rule of thumb. If it’s breakfast, expect black pudding. If it’s any other meal it’s almost certainly going to be sweet. Edited to add, that is unless you’re in scotland or talking to a Scottish person who might mean haggis!
@@jaybee4118 Haggis is just haggis though. I never seen it called haggis pudding or something like that
This is amazing. I'm from Louisiana where boudin refers to a very specific type of sausage, so the history of all these words are so interesting.
The shot of Adam tugging at the intestine while grinning is beyond cursed. I love it.
For those interested in old pudding/pudding cloth recipes, there's a great historical cooking channel called Townsends. They have many videos on such recipes as well as a great variety of others.
Love Townsends' recipe videos.
Tasting History has also done one or two.
Love Townsends
I must say thank you Adam. Its wonderful how you manage to answer questions that have been in the back of my mind for so long. I love your channel. There is so much to learn ^^
In Poland we have a very similar sweet dessert - budyń. The word clearly comes from 'pudding', and it's also a sweet, custard-like dessert mostly made with starch instead of eggs, although traditionally it used to be cooked with eggs, wheat or millet flour, and cooked in tin cake pans (called 'budyń pans' in polish), and it looked more like cake than pudding (or modern budyń, actually). There used to be a savoury version of budyń too, prepared with vegetables, mushrooms and minced meet (mostly poultry and veal), but it's pretty much forgotten in the part of the country I live (Poland ain't small and it's quite diverse, and there are a lot of recipes still being made, so somewhere people still enjoy it, I'm sure). If you can research it a little bit, or you have a polish friend who could help you out, try out budyń - it's nice, you'll enjoy it.
Some say it instead comes from the Italian "budino". Definitely didn't come from French "boudin" though.
I think you're correct when you say there wasn't a distinction between sweet and savoury foods originally. Sweet things were just put into savoury dishes because they tasted interesting, and probably made the meat and guts taste a bit less bland! It was only over the course of time that the concept of a specifically sweet pudding became a thing, but they were still made in basically the same way. Desserts like Christmas Pudding still are traditionally wrapped in cloth and steamed.
Of course. Our ancestors were so dumb they couldn't tell the difference between sweet and meaty... 🤣 They just found it "interesting", not sweet. 🤣🤣
Both is called pudding, because 200 years ago nobody had lots of sugar at home, and no, they had no honey as well...
Adding to this: Sugar, until fairly recently (from a human history perspective) was *expensive*. Sugar cane only grew in certain areas, sugar beets didn't have a good industrial process to refine the raw sugar out of them (neither did corn or fruit), and bee keeping for honey was extremely inefficient until like the 19th century. So you see things with (preserved) fruit in them, but that's about it.
Dude - candied apples existed since the Roman times.
Honey is a thing besides sugar, you know?
@@DaremKurosaki you do realize that there are more sweets than Sugar, right?
Berries, apple mash, honey, dates... have you ever even had Date syrup? It's more sweet than chocolate syrup.
@@DaremKurosaki Mead is made with honey and water ...
Cuban here, "pudin" and "flan" were two distinct dessert dishes for us. I recall thinking they were similar to one another, but we didn't really lump them as subcategories of one type.
Same here in Brazil, from what several websites I've consulted in Portuguese the consensus here is that both are desserts made with milk and eggs but a firm consistency is called a "pudim" while a soft consistency is called flan.
Hey, I just made a comment saying just that. From La Habana here, was trying to figure out if I would call Flan a pudding or not when pudín is a thing
Yep Mexican here. To us pudding and flan are two separate desserts
I can only think of pudin de pan when I think of pudin as a Cuban though, what else would be pudin?
Yup. I'm Puerto Rican and flan and pudín are extremely different things
I think it’s also important to clarify the way that the word Jell-O is used in the USA. Jell-O is a company that makes gelatin and pudding. However, when we say “Jell-O,” we’re almost exclusively talking about gelatin. (In England, I believe they use the word “jelly,” but in the USA, the word jelly is used to describe a product that’s similar to jam.)
In the USA, when we use the word “pudding,” we’re always talking about a sweet, creamy substance like chocolate pudding or vanilla pudding. We don’t use the word pudding if we’re talking about gelatin.
Thank you for the explanation. Putting it in context of the transition from intestinal casing to cloth casing makes it fall into place pretty well from there.
That pudding you cooked reminded me a lot of the plum pudding Townsends cooked on their channel. Supposedly it was the bomb among American settlers for centuries.
I was thinking the exact same thing. I would love to see a colab between Townsends and Adam.
@@certl16 I also thought a collab would be great!
I love that channel.
@@certl16 That would be amazing. We need to talk adam into driving up there and getting in period clothing haha.
@@certl16 add Max Miller of @tastinghistorywithmaxmiller and that would be a blast
Hey Adam. I'm from Ireland, cheers for not just saying Britain or British cuisine in the video. But referring to both countries.
It means a lot to be felt left out.
So thanks 👍
Go raibh maith agat
I really want a big dirty fry with black and white pudding right now!
I know some Scottish people who would be upset that they weren't included, some seem to think white pudding is a Scottish invention, no idea if that's actually true
@@CarelessForce it's probably something that evolved over such a long period of time its hard to point at who invented it
Don't worry. The Yanks won't forget about you. Where would they base their multinational companies to avoid all that tax if it wasn't for Ireland?
Linguistically there is nothing wrong as referring to the Irish as British as Ireland is part of the British isles. Not that much different than calling someone from the UK European
For me, Flan is Pudding. In Taiwan, one of the most popular desserts you can get in every convenient stores is "布丁" (Bu Ding), which comes from the word "Pudding". And the "pudding" there looks like Flan.
This channel is genuinely amazing. One of my favourite on the platform. I wish I could subscribe twice
Have you talked about - or would you be interested in looking into - why "Salad" has come to mean what it does? Caesar vs chicken vs perfection vs watergate, and the like.
1:17 Interestingly Polish word for pudding still comes directly from French Boudin (pl. budyń), even though we have completely different etymology for sausage (kiełbasa from proto-slavic kъlbasa)
and in Silesia, we call “budyń”, so a custardy type of a pudding, a “pudding”, coming from German “Pudding”, which obviously descends from English “pudding”… 😅
there's also kishka which in Ukrainian refers to black pudding, naming it after its casing
only thing that i would like to add is that *budyń* is pronuced similar to BOO-diny (y as in yes) [ˈbudɨ̞ɲ]
@@wayfaringspacepoet Isn't kiszka the kind with potatoes in it rather than blood?
@@wayfaringspacepoet In Polish it's kaszanka, which comes from mashup of kiszka and kasza (intestine and groats, both coming from proto-slavic), aka two main ingredients, though some regionalities, especially around Kraków, shorten it directly to kiszka.
My family has a tradition of making "Sweet Haggis" which is basically the Cambridge one you show here but with steel cut oats and currants. Also another one called Suet Pudding that's more like a really wet molasses and raisin cake that's boiled/steamed in a mason jar. Both delicious
I have been asking this question for years. Thank you so much for doing the research!
Just as I sit down to tuck into some black pudding, this video pops up! I have always been curious about this so I'm glad you've put the effort into making this video for us Adam
Also we have a pudding called clootie dumpling in Scotland that is cooked in a cloot (cloth). You can also fry slices of it the next day in a fried breakfast! I'm sure that would work with your pudding too.
clootie dumplings are made in yer granny's tights are they not?
Was about to comment it, but6 my family has a really old recipe for clootie dumpling that's been passed down and is atleast 150 years old (but come to watch this video its probably older still, as it asks for animal fats and such). But yeah, really nice fried and with butter. And sometimes brown sauce, although thats a bit controversial...
@@RJ-wx3fh is that the granny that you can push off the bus or the one ye cannae?
@@ninjacell2999 a'body knows ye cannae throw yer granny aff the bus 'cos she is yer mammy's mammy, oh ye cannae throw yer granny aff the bus (aff the bus!)
@@sandybell4913 part of y family hail from yorkshire and, in similar sweet/savoury vein to the dumpling with brown sauce, they introduced me to christmas cake with cheese.
"let me hold the door for you" I was so confused when you first said that, but in a few seconds I got it. That was very clever.
I heard it but didn't get it. Can you explain?
Thanks for making this! I’ve wanted this question answered since season one of the Great British Bake Off.
The things you do for us, Adam. Thank you.
In Britain, we also have other savoury puddings like steak/steak and kidney puddings as well as other rag puddings (named such because they would be made in a rag from a suet pastry wrapped around meat and other fillings).
Fruit pudding is my favourite
And Yorkshire Puddings!
Yes Adam! Flan for us can be considered as pudding when made from gelatin or starch. But not when made from eggs. Great video as always!
I'm Portuguese and flan is literally called "flan pudding" here (pudim flan). It typically refers to crème caramel here though - check out "pudim de ovos". In Brazil they also have their very similar condensed milk puddings. Though perhaps the most famous pudding in Portugal is the Abbot of Priscos pudding, which includes bacon in its confection.
In Sweden Bloodpudding is stilled called pudding, but we also have a sausage called blood sausage, and for the deserts... still pudding
From Swedish Wikipedia: "In Swedish cuisine, the term often refers to dishes that are topped with egg yolks, milk and sometimes flour, and which are then baked in an oven or boiling water bath until the pudding has set. It can be salmon pudding or macaroni puddings with varying ingredients.
Pudding can also refer to a sweet dessert based on a liquid, often milk, which can be boiled with potato or corn flour (starch) or gelatin, sugar and various flavorings. The pudding mass is poured into serving bowls or into a large pudding bowl, allowed to cool and harden and sometimes turned upside down. Popular flavorings include chocolate pudding, vanilla pudding and almond-flavored vanilla pudding."
"[Haggis casing] is edible, arguably" damn i cant believe I have to disinvite Adam from Burns' Night.
From what I figure from this video, it is possible that pudding referred to the method of putting stuff inside a container and cooking it. When fabric containers were common, you had people making sausaged in fabric and then removing the fabric to have a caseless sausage, not unlike the modern hotdog today. This also means that plastic containers can be used to hold the sausage in place to be removed later, as that is the pudding method of preparation. That is why certain cakes are considered puddings, and why the blood sausage you showed had no case... and why hotdogs are still considered a sausage in spite of being sold caseless.
This means that Flan is literally more pudding than Jello Pudding.
This is pure conjecture, though.
Really only the starch-based puddings were wrapped in cloths. Check out the Townsends channel, they have dozens of videos on early puddings.
That's what I'm guessing too... cuz you're pudding it in some kind of container/skin/case!
I’m from England and I knew about half of that but this was Enlightening. Thank You, I really enjoyed this video.
Well done video! Always amazed how you can make an unusual topic absolutely fascinating into a video.
Peruvian here. Flan and pudding are two different desserts. Both are pretty similar like the ones you showed. We also have "budín" that is made with bread (usually the ones that are old and hard) and is filled with raisins and covered in caramel or melted sugar. If it's the pudding related to sausages, we have relleno and huachana sausage.
We have something similar to how to describe budín (made with old bread, raisins, some kind of glaze or cream, etc) that we literally just call "bread pudding" in the US (idk about other english speaking countries)
Yeah. I think, other than the dairy & starch type like jell-o pudding, the only things we class as puddings in US English are other wobbly gelatinous desserts like bread pudding, rice pudding, corn pudding… Which would also relate back to the boiled puddings, like he made.
American pudding is generally known in the UK as "Angel Delight" after the brand that makes it, kind of like Jello. Knock offs call it like "strawberry whip dessert" or something.
Its funny how we both just kind of decided that we'd call this particular dessert after brands on both sides of the pond
Are they exactly the same thing? I’ve always wondered what Americans are on about and think ‘that looks like Angel delight’ which I’m a big fan of. Always comes as a powder though, never seen it in a plastic cup like that.
@@Emmet_Moore - there's a powdered version (I think he has a box of it in the video); the cup version is premade (or pre-whetted, I suppose) and pre-packaged into the cup. It's what you buy if you want to stick it in a kid's lunchbox for dessert.
@chu Harry I don't know how school lunches are done in the UK, but in the US it is common for parents to send their kids to school with a box or bage with their lunch, usually something simple like a sandwhich and often some kind of simple dessert, like pudding, yogurt, or some fruit often pre-packaged so they don't have to bring it home and wash it afterwards. Schools offer lunches here, but the food is often terrible, particularly after recent short-sighted "healthy" school food regulations required that the schools provide very detailed reporting on the nutritional and caloric content of the food, but not that the food actually be healthy, which effectively mandated that everything they serve be some kind of mass-produced pre-portioned junk loaded up with a ton of preservatives because the variation in the quantities of ingredients in stuff actually cooked from raw ingredients wouldn't meet the nutrition information reporting requirements.
@@Emmet_Moore IIRC, Angel Delight has more of a foamy/mousse-like texture, whereas US 'pudding' is like a thick custard.
in argentina we call the custard pudding "postrecito" which means little dessert, we call a log made with meat and whatever other things you want "budin de carne", so pudding and we also use budin for a kind of thick cake we interestingly also usually shape like a log. however we don't use casings for any of those examples.
Nice one Adam. I have actually often wondered about that very question. I really appreciate the research you did on this one although obviously we can't be a hundred percent sure if everything that you came by is true but, the amount of information that you crammed into that video was fantastic.
It's funny that you mention flan in this video, because I think basically the same thing happened with that word. Here in the UK, flan most often refers to a kind of egg tart that can be either savoury or sweet, sort've like a quiche, while in the US it refers to Crème caramel, those little caramel puddings. I suspect that the word flan also comes from the Norman invasion where it probably meant some kind of pie or cake, and then split off again the same way pudding did.
Flan comes from the French for flat. Growing up in the UK the 80s-00s, I don't remember quiche ever being called otherwise, nor savoury tarts ever being called flans other than on very rare occasions. However, they make sense as flan - unlike the usually-tall creme caramel - the concept is flat and they are similar to what I grew up considering as flan in that they are a flattish open pie.
Flan for me is a pre-made flat sponge casing (they are harder to find, but a google suggests you can still get them), into which fruits like kiwi (slices) and strawberry (halves) were layered onto and then a quick-set jelly poured into it (some obviously being absorbed by the cake) to form a low-effort fancy dessert after its set.
I think 'flan' in the US referring to creme caramel is due to influence from Mexico and other Latin American countries. I've usually encountered it in Mexican restaurants or the latin American sections of the 'international' aisle of the super market.
Similar to how we call coriander leaves 'Cilantro' because use of coriander leaves is associated with Mexican food so it gets the Spanish name. (while use of coriander seed was more common going way back so it still gets the English name)
This is so concise and informative. Great job!
The Townsends have* quite a few pudding recipe videos out there. Good mix of history in there as well. (I'll recommend them as often as I can lol)
Here in Brazil, the word for 'flan' is 'pudim,' which is, as one may guess, pretty much equivalent to 'pudding' (and pronounced essentially the same). Jell-o pudding we might call by the brand name (I can think of Danette, which is what I would call it, but I guess it could vary).
Jell-o pudding is the a name.
@@fordhouse8b lol i totally forgot. Let me rephrase that... the brand Jell-o isn't available in Brazil, so we may call it by other brand names.
@@vitormelomedeiros I know, Jell-O is a bit like Band-Aid, and has become almost generic in everyday speech.
Here in Argentina it always surprised me the "Giga pudding" japanese advertisement because when i watched it I always said: wait! that's not pudding! that's flan!
The thickened with starch product that is looser than a flan we call it "Postrecito" (Postre meaning Dessert)
We also have a word for Pudding: "Budín" but we only use it for a kind of sponge cake that is tall and rectangular and sometimes has filling in the middle
You literally call it "a tiny dessert"? I love that!
In Spain pudding may refer to a desert where you use old bread or croissantsor any old dry stale pastry and you cook it inside a flan
That's "hold the door' reference was lovely. Thank you
I appreciate you, thank you for making content.
Here in south Louisiana, we still have "boudin": it refers to a "pudding" of pork or chicken emulsified with rice and spices to create the great Cajun delicacy "Boudin"! It's also kind of chewy and almost bready, like I imagine a UK pudding might be.... Maybe pudding should refer to an emulsified protein/starch product.
That's what I was just about to say, here in south MS and LA boudin is at the grocery stores and I'd eat it daily lol
Re: Flan/Pudding - in Japan we call flan purin! So yes, I would classify flan as a pud
I had some passing thoughts on this but I didn't know I'll be learning this today. Thanks for the lesson!
You always got the smoothest sponsor transitions
I'm really loving your use of "Anglo Celtic Isles" ... The Irish government doesn't recognise the term "British Isles" .. so thanks Adam!!
I've never heard anyone refer to it as Anglo-Celtic Isles before.
I like it.
8:24 "It's surprisingly good" he says as he grimaces while chewing it
My grandma used to make a cake she called a pudding ; very wet and close to the 17th century recipe that you made. I'm glad the link is preserved!
I've been waiting for this video!!
Greetings from Argentina! Here we use "flan" as the egg variant. But we also have a "budín" that derives from the french "boudin" as well, but it's basically some sort of kind of cake made with different stuff, flower, mixed with eggs or milk, cooked in a mold. Not much to relate to the "morcilla" (as we call the black pudding made with blood), but still the same origins
And we also refer to some variant of that type of cake as "budín inglés" (English budín), which makes everything even more confusing. Another case would be "budín de pan" which is like in between a "budín" and a flan.
@@Jarkendarr and what about the English soup? The "sopa inglesa" is also a kind of pudding 🤔
@@pabloianni7443 Yes, I would say more on the side of tiramisú
After Forever, wondering about etymology just makes me Enter the Void and think of that Sweet Leaf.
fuck yeah
The fact that this turned into a stealth Burns Night video was fantastic. I have always wondered about the sweet and savory pudding conundrum and the American pudding break-away.
What a delightful video. Thank you for posting it.🤗
Answering your question, here in Brazil "pudim" aka pudding is used only to describe spanish flan. The desert you call pudding is at least where i live (Rio de Janeiro) only called as the main brand that sells it, Danette.
Exactly! I did Adam's "pudding" recipe last week in my kitchen out of curiosity, and it turned out to be Danette (or as I heard some people say, "sobremesa de chocolate"). I'm from Brazil's northeast, and yeah, "pudding" (pudim) here EXCLUSIVELY indicates what Americans know as flan.
P.S.: we speak portuguese here in Brazil, but spanish and portuguese are kinda similar languages (due to the Iberic Empire), and we share a lot of words.
My man, there are WAYYY too many amazing allusions in your videos that are throwaway lines which are NEVER brought up in comments but they make me laugh out loud every time. Between the various “Baby, you’ve got a stew going!” And today’s “let me hold the door for you…” I guess I’m going to have to re-watch every video and look for these little Easter eggs…
Adam ragusea, you sir are an actual gem, thank you for this glorious information.
Fascinating! Thanks so much for this video!
In Catalan language (latin-based) we have both words!
Botifarra - it's a thick and tasty sausage, usually grilled or fried but can also be boiled and may or may not have blood (botifarra blanca, botifarra negra)
Salsitxa - it's a thinner sausage that it's just fried
When sausage is dried, then we have other names for it: llonganissa, espetec, fuet, secallona, somalla.
In all cases, the meat is coarsely ground, totally the opposite of finely minced hot-dog-style sausages.
Edit: Catalan has incorporated from English the word "pudding" only to refer to some desserts.
Edit II: 9:55 Some types of "pudding" resemble "flam" (that's the Catalan word for it) or are flam-like, but nobody would say that "flam" is a "pudding"
the sweet vs savory comparison you made when making the boiled pudding reminded me of a Polish duck soup called Czarninya that my Bushi recently made! although it has savory stuff like duck, vinegar, vegetable broth and beef chunks, it is also made with a sweet apple butter and has prunes in it!
i just think this further shows the distinction, or lack thereof in sweet vs. savory in traditional european dishes 😊
There is tons of sweet vs savory in traditional European dishes, are you sure you know what you’re talking about
I LOVE etymology. Thank you SO MUCH for this video!!!
Mind blown. In Portuguese, there is salsicha (hot doggish sausage) and pudim (pronounced more like “pu-djeeng“) more like a flan. Neat to see the origins of some of the etymology.
obligatory "brazilian portuguese is pronounced differently to european portuguese" comment
I live in Taiwan. People call Flan Pudding over here, using phonetic Chinese to say Pudding 布丁. It's fun when around Christmas time when I tell them Pudding can mean like Figgy Pudding for Christmas or the Pudding they know or the Jello Pudding we have in the US or Blood Pudding, which is just called Pigs Blood Cake here.
Also, not sure if you've done so, but check out the Townsends video channel. They do a lot of old-fashioned recipes and have many videos on how to make English Pudding. They're generally supposed to be served with a sauce as well, which is usually just a variant of Wine, Butter, and Sugar mixed together.
here in Hong Kong, we have Mango Pudding, which I'd guess came from those Japanese custard jello things
+1 For Townsends' channel. Great watch.
I'm not sure if 布丁 is directly loaned from English. The actual pronunciation "bu ding" is a lot closer to French "Boudin" when "pu ding" was available.
In Japan they also exclusively use the word pudding (プリン pronounced Purin) to refer to Flan Pudding
I recognise the first character as "cloth". The second is street, but apparently can mean "cakes or leaves" ie like congealed pudding? If so its quite a superb coincidence that "cloth cakings" can give "bu ding" in Chinese.
Can confirm here in Scotland, pudding is pretty synonymous for dessert as a course of the meal (as well being used for eg. black pudding) - so eg. I might have an slice of cake for pudding.
_Scottish accent_ "How can you have your pudding if you don't eat your meat?"
Once you know that, that actually makes much more sense.
@@fnjesusfreak it actually does, thank you
Hey Adam, I’d love to see a video on how you so research both food science and history for these videos and the pod. Im sure you have some great insights and tips!
Good video - this is the content and presentation style I enjoy the most., and why subscribed years ago
To address that last comment about flan being pudding, in Japan they've got a dish very similar to and descended from flan that they call プリン, pronounced "purin," which is the closest you can get to "pudding" in Japanese phonology.
Fun fact: Purin is the name for Jigglypuff in the japanese versions of Pokemon
Purin is also the name of the monkey girl in Tokyo Mew Mew :)
プディング is much closer, and as far as I can tell is supposed to refer to the actual English word instead of flan. (Although the Japanese wikipedia page ja.wikipedia.org/wiki/プディング still thinks that プリン is "a kind of pudding", even using the phrase "custard pudding" which seems to be a Japanese invention, so I'm not sure how up-to-date their pudding knowledge really is.)
To me it is very interesting how there are so many different definitions of the same word.
Here in the Netherlands, I would consider most of the dessert puddings you showed as something we call 'vla'. Or just a 'toetje' (general term for dessert).
What I would consider to be a pudding would only be a very specific, often dairy based, dessert which you can take from it's container and have stand on it's own without losing shape.
Interesting to see how close those words are to the south american Flan and the german Törtchen (the deminutive form of "Torte", fancy cake)
I have been wondering about this FOR DECADES! Thank you ^_^
okay, never thought I’d say this, but that sponsor is AMAZING 🥺💖
God I love flan! I definitely consider it a pudding personally. I would even call crême brulée a pudding.. to me it’s the consistency and creamy texture that I think of when I think of pudding.
But creme brulee holds its shape. It's not goopy or thick it melts in your mouth. And it tastes good like actual food. It is almost completely unlike pudding.
@@appa609 “it tastes good like actual food”? Lol are you saying flan and pudding doesn’t taste good? Flan and crême are a bit more solid true, a bit in between pure pudding and jello. But still not firm enough for my mind to see it in a different category than “puddings”. I can absolutely understand why someone’s mind wouldn’t but that’s how mine works 😝
The Italian "budello" (guts, intestines) also comes from the same word meaning sausage.. which also spawned "budino" which is Italian for "pudding" but like.. the jello kind.
I think maybe "budino" comes straight from the English pudding.
This is one of the greatest channels on RUclips
Cool shirt, Adam! From the cover of arguably their best album too.
I love the effort you put into the comparisons and distinctions between British and American things. You're right about the British use of the word - pudding and dessert are interchangeable as a course, but there are specific things that are puddings such as (as you said) christmas pudding and black and white pudding. There also exists red and fruit pudding, although despite its name and flavour fruit pudding is usually part of the savoury fried (Scottish) breakfast.
In Portuguese you have to say Pudim Flan "Flan Pudding", the word Flan alone does not mean anything so yes, we would consider it Pudding
This was a really well made video!
Loved the content and the shirt!
He actually ended up using the topic from the last video!
In Italian we have the words "budello" which is the casing of the sausage made from the pig's intestines and comes from Latin, and budino, which is what we call a jello pudding and it has to come from French I guess? Languages and ethymologies never stop surprising me.
I was just going to ask about "budino." From old historical Italian cookbooks I don't think boiled pudding ala the UK's were made in Italy, but maybe the term was pulled from French via the UK as the countries shared a lot of food history back and forth.
@@BrainStewification seems like there are examples from '700s of "pudino/puddino", so maybe i came back from english.
Anyway i think adam should have noticed the similarities between some black puddings and modern chocolate puddings, in italy (but also in sweden i see) it was common to put pork blood in molds and then consume it as a "jello-like" food. On top of this the italian for black pudding (sanguinaccio) is also used for a dessert that require grape juice and pork blood!
When I was young, mom would make pudding and we all loved it. The cooked kind was the best, but instant was good too. Thanks for the memories.
The video I've been waiting for.
0:50 -- Me: "Oh wow, 'pud' is what my Pennsylvannia Dutch-influenced dad used to call weiners."
Adam: "'Pud' is slang for weiners."
Me: "Oh wow, Adam actually went there!"
We eat lots of "blodpudding" here in Sweden aswell.
Together with pork belly(or bacon) and lingonberry jam it's a whole dish.
That sounds amazing!
Mexican here. My grandmother used to cook a bread pudding ("pudín") that looked aweful but almost had a flan-like texture and sweet flavor. Then there's jericalla, that is very similar to a flan, but with a slightly crumblier consistency, almost like a crème brûlée.
Ive been wondering this for the longest while and now i can finally get a decent sleep not having wonder about the answer!