A species of food of a soft or moderately hard consistence, variously made, but often a compound of flour or meal, with milk and eggs, etc.
Anything resembling, or of the softness and consistency of, pudding.
n. the dessert course of a meal (`pud' is used informally)
expressing the essential ingredient as pease; a prepartion of food of a soft or moderately firm consistency, in which the ingredients, animal or vegetable, are either mingled in a farinaceous basis(chiefly of flour) or are enclosed in a farinaceous crust(cf. dumpling) and cooked by boiling or steaming
any of various soft thick unsweetened baked dishes; "corn pudding"
any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
dessert (in general)
The wrinkling of a coat of finish that thickens due to aging in the package.
in Britain a hot or cold dessert of any kind
used generically to mean dessert
generic term for dessert; includes cake, etc.
cold, soft, creamy type of dessert
a general name for many thick, rich dishes, both sweet and savory. Puddings are generally made of an ingredient that thickens, like cornmeal, or include a thickener, such as cornstarch.
In the United Kingdom, and some Commonwealth countries, pudding is the common name for dessert.