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In the food industry there are almost seemingly endless options of food product and styles These are then further broken down into sub categories for major meals such as breakfastdinner and into snacks and desserts Under the desert category is pudding Pudding is defined as a thick soft dessert that is smooth and creamy in texture typically containing flour or some other thickener and milk In order to properly evaluate pudding today it is necessary learn how this product came to be and has changed over time Now the history of pudding is actually quite complicated The reason being that overtime many different cultures have made very different food products yet somehow all giving them the same name pudding The pudding that we will be discussing and learning about is the typical American style of pudding This American style pudding in other parts of the world would fall under the category of custard because of its rich flavor and thickcreamy texture The history of which is ancient as well Custard however followed a separate though similar path before emerging again side by side in 19th century America The biggest difference between custard and pudding is that custard is made with eggs where pudding is made traditionally with oils soybean oil vegetable oil Back to the term pudding itself according the Harlan Walker a food historian the word pudding meant the innards of an animal in which a mixture was stuffed and cooked then later became the stuffing itself This primarily BritishEuropean dish has been claimed as part of their culinary heritage and date back to the 17th century By the latter half 18th century traditional English puddings had evolved to no longer included meat and 19th century puddings were still boiled but the finished product was more cake like rather than a sausage As for custard its origins can be traced back to Ancient Roman where cooks discovered the binding characteristics of eggs However
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