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Cu t rd nd puddings r w rd that d r b several m rt nt w t f d . The tr t ul n r d f n t n f custard gg nd milk m x d nd b k d, r t rr d v r g ntl h t until thickened. U d n desserts, pies, pastries, nd sauces, it w ll known n European countries nd n ultur influenced by them. Th history f Engl h puddings obscure, but xt nth century versions m t have been u g -l k , with m t nd cereal fillings, n t r f u t nd lum puddings. E rl ght nth- ntur r n lud d b l d custard puddings nd quaking udd ng f egg, r m, and fl ur. Both types were wrapped n cloths nd b l d. Th w r ll t l f d , w h t udd ng, hot m lk w th fl ur t rr d n to th k n t. Sweet baked udd ng n tr -l n d d h became f h n bl , t ; a u t rd d n th way w sometimes called a custard pudding. Oth r r u d fruit, nut , v g t bl u has rr t , r w t n d rice, b rl , r g w th m lk, cream, nd eggs. Similar r l mixtures w th milk, ug r, and eggs w r kn wn l wh r in Europe. You also see more different types of recipes such as: Rice Pudding Recipe Banana Pudding Recipe Caramel Cookbook Flan Recipe Creme Brulee Recipe Custard Cookbook Jello Pudding Cookbook

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