This is a list of notable sweet puddings that conform to one of two definitions:
| Name | Image | Origin | Description |
|---|---|---|---|
| Almond jelly |  | Hong Kong | Gelatin-like pudding made with almond milk |
| Ashure |  | Turkey | Made from a mixture of fruit, nuts and grain. |
| Asida |  | Maghreb | Similar to a sweet porridge. |
| Pudim Abade de Priscos |  | Portugal | Made from eggs, sugar, Port wine, and presunto (fat layer) |
| Banana pudding |  | United States | A dessert generally consisting of repeated layers of vanilla custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. |
| Bánh chuối |  | Vietnam | Similar to banana bread or banana pudding. |
| Bebinca |  | Portugal and India | Made with coconut milk. |
| Blancmange [1] |  | France | Gelatinous pudding made from cream or milk and sugar, thickened with cornstarch and gelatin |
| Bread and butter pudding |  | United Kingdom | Made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg (and sometimes vanilla or other spices), is poured. It is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce. |
| Brown Betty |  | United States | Made from breadcrumbs and apples, it is thought to date back to Colonial times. |
| Cabinet pudding |  | United Kingdom | A traditional pudding with currants and sultanas mixed in. |
| Chè |  | Vietnam | A term for any sweet pudding or soup. |
| Chocolate biscuit pudding | Sri Lanka | Made of alternating layers of milk-dipped Marie biscuits and chocolate pudding/icing, possibly topped off with roasted cashew nuts. A Sri Lankan dessert, commonly abbreviated "CBP." | |
| Christmas pudding |  | United Kingdom [1] | Made with brandy, treacle and dried fruit. The dried fruit and peel are soaked in brandy, and later the whole pudding is before being set on fire at table. The brandy enables it to burn. This pudding is usually topped with plastic or sweet robins, skaters, berries, holly and snowmen. |
| Clootie dumpling |  | Scotland | A dumpling served as dessert, stuffed with currants, sultanas, breadcrumbs, golden syrup and milk. |
| Coconut pudding |  | Hong Kong | A dim sum dessert made with coconut milk. Also called a coconut bar. |
| Cottage pudding | United States | A plain cake with vanilla custard, sometimes served with fruit. | |
| Cơm rượu |  | Vietnam | A rice pudding. |
| Crème caramel |  | France, Spain | Gelatinous custard pudding topped with caramel. |
| Diplomat pudding | Hungary | Invented in 1908 at a diplomatic conference. | |
| Doufuhua |  | China | Made from tofu as main ingredient. Certain variant includes brown sugar, osmanthus syrup or soy milk. |
| Dutch baby pancake |  | United States | Similar to Yorkshire pudding. |
| Eve's pudding |  | United Kingdom | Made from apples and Victoria sponge cake mixture. |
| Figgy duff | Canada | Traditional bag pudding, containing no figs as the name implies. | |
| Figgy pudding |  | United Kingdom | Like a white Christmas pudding containing figs. The pudding may be baked, steamed in the oven, boiled or fried. |
| Flummery |  | United Kingdom | Made from stewed fruit and cream. |
| Frumenty | United Kingdom | Made primarily from boiled, cracked wheat - hence its name, which derives from the Latin word frumentum, "grain". Different recipes added milk, eggs or broth. Other recipes include almonds, currants, sugar, saffron and orange flower water. | |
| Goody |  | Ireland | Made by boiling bread in milk with sugar and spices. |
| Got fan |  | China | Made with plant powders. |
| Haupia |  | Polynesia | Gelatin-like dessert made from coconut. |
| Jam roly-poly |  | United Kingdom | Like a Swiss roll filled with jam. |
| Junket |  | United Kingdom | Made from sweetened milk curdled with rennet. |
| Kazandibi |  | Turkey | Literally means 'bottom of cauldron', typically made from tavuk göğsü or muhallebi. |
| Keşkül |  | Turkey | Almond based milk pudding, often garnished with coconut shaving or pistachio nuts and is off-white in colour. |
| Kheer |  | India | Made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. |
| Kue asida |  | Indonesia | Localized variation of Asida in Indonesia. |
| Kūlolo |  | Hawaii | A cake-like coconut pudding with a caramel-like taste. |
| Kutia |  | Eastern Europe | Grain based. |
| Malvern pudding |  | United Kingdom | Baked dish made with apples and custard. |
| Malva pudding |  | South Africa | South African pudding with a caramel-based apricot jam. |
| Mango pudding |  | China | Made from mango and a cream mixture; often served in dim sum restaurants |
| Muhallebi |  | Middle East | Milk pudding similar to blancmange. |
| Panna cotta |  | Italy | Meaning "cooked cream", usually eaten chilled with fruit or spices. |
| Persimmon pudding |  | United States | Traditional American dessert made with persimmons. |
| Pistachio pudding |  | United States | Simple pudding made with pistachio nuts. |
| Po'e | Polynesia | Made with mango, pineapple or banana, it is similar to poi. | |
| Poi |  | Samoa | Made with tropical fruits, coconut milk and other flavorings. |
| Puding Diraja |  | Malaysia | Sweet pudding made of fios de ovos, banana, evaporated milk, cherries and cashew nuts. Sometimes, added either prunes, raisins or dates. |
| Put chai ko |  | China | Snack made with steamed sugar |
| Queen of Puddings |  | United Kingdom | Rich dessert made from sweetened breadcrumbs topped with jam and meringue. |
| Rødgrød |  | Denmark and Germany | Called "Rote Grütze" in German, both names meaning "red groat". Sweet and fruit-sour dessert, based on redcurrant, raspberry, blackberry, blackcurrant, and (stoned) cherries; uses starch, sago, semolina or (in former times) groat as thickening agent |
| Rượu nếp |  | Vietnam | Made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. |
| Sago pudding |  | Southeast Asia | Simple pudding made of Sago as main ingredient. |
| Spotted dick |  | United Kingdom [1] | The "spots" are currants and sultanas. |
| Sticky date pudding |  | United Kingdom | Like a sticky toffee pudding, but with dates mixed in. |
| Sticky toffee pudding |  | United Kingdom | A rich sponge pudding saturated in a toffee sauce |
| Suet pudding | United Kingdom | Made with Suet, flour, bread crumbs, raisins and spices | |
| Summer pudding |  | United Kingdom | White bread filled with berries and their juices. The bread goes pink when the berries burst and the juices flow onto it. |
| Sussex pond pudding |  | United Kingdom | A rich, heavy pudding that forms a "pond" from the caramel. |
| Sütlaç |  | Turkey | Rice pudding, sometimes baked. |
| Tapioca pudding |  | Brazil | A simple, bland, grain based pudding made with milk, tapioca pearls and sugar. |
| Teurgoule |  | France | Rice pudding speciality of Normandy. Consists of rice cooked in milk, sweetened with sugar, and flavoured with cinnamon and sometimes nutmeg. |
| Treacle sponge pudding |  | United Kingdom | Like a sponge cake, usually served with custard. |
| Watalappam |  | Sri Lanka | Made from coconut milk, eggs and sugar. |
| Zerde |  | Turkey | Made from rice, colored yellow with saffron. |
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of England, the Yorkshire pudding can be eaten as a dessert, with a sweet sauce called raspberry vinegar. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
A crumble is typically a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings such as meat, cheese or vegetables may alternatively be used. As a dessert, crumbles are traditionally served with custard, cream, or ice cream.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.
Chocolate puddings are a class of desserts in the pudding family with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand.
Mango pudding is a very popular dessert in Hong Kong, where pudding is eaten as a traditional British food. There is very little variation between the regional mango pudding's preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants. The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, mangoes, evaporated milk, and sugar. In addition, fresh fruit such as mango, strawberries, berries and kiwifruit, are occasionally added as garnish. Served and eaten refrigerator cold, mango pudding has a rich and creamy texture.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Budino is a sweet Italian dessert, usually rich and creamy like a custard or pudding. Like the English word 'pudding', budino originally referred to a type of medieval sausage. Budino is the Italian word for custard or pudding. It can be thickened with cornstarch or cookies to make it more like a soufflé or ganache, and it can be sauced with various flavors, including chocolate, caramel, apple, and butterscotch.
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
