Puddings: History, Variations, and Curiosities

Pudding is a simple yet incredibly rich dessert that spans centuries and cultures. But how many people truly know its history? And how many different versions of it exist? 

Today, pudding is considered a dessert, but its origins are quite different. Its roots go back to the Middle Ages, and its name comes from the Old French word boudin, meaning "sausage." In fact, the earliest "puddings" were savory dishes, similar to terrines or loafs, made with bread, animal blood, offal, or grains, all cooked in natural casings such as animal intestines. It was a rustic and nourishing dish, born in a time when nothing was wasted and every ingredient was valued. 

Only later, especially from the 18th and 19th centuries onwards, did pudding begin to take on a sweet identity. With the spread of sugar and the increasing availability of milk and eggs, the first sweet recipes began to emerge — thickened creams, cooked in a water bath, and flavored with vanilla, cocoa, or coffee. As refrigeration methods developed (the ancestors of modern fridges), cold puddings became fashionable, often served in decorative molds to enhance their presentation. 

One reason pudding is still so beloved today is its incredible versatility. By changing just a few ingredients or the method of preparation, you can achieve very different results, suitable for every need. There's the traditional homemade pudding, made from scratch with fresh milk, sugar, eggs, and starch, for those who love to spend time baking. For those with less time but who still want the pleasure of homemade pudding, there are powdered mixes: pre-measured dry ingredients that, once mixed with milk and brought to a boil, yield a ready-to-eat dessert in just minutes — perfect for an after-dinner treat or a kids' party. And then there are the ready-made puddings you find in supermarkets, conveniently packaged in single-serving cups. Ideal for snacks or quick breaks, they offer a reliable, easy option, with a variety of flavors ranging from timeless classics to more modern twists. 

One of pudding’s key ingredients has always been milk. Cow’s milk is the most commonly used due to its creamy texture and delicate taste, but in some parts of Italy and the Mediterranean, sheep’s or goat’s milk is used, giving pudding a more intense and rustic flavor. In recent years, with increasing awareness of food intolerances and ethical choices, plant-based milk puddings have become more common. Soy, almond, oat, coconut, or rice milk offer tasty, lighter alternatives that work beautifully for this type of dessert. When combined with agar-agar (a natural gelling agent derived from seaweed), they achieve a texture similar to that of traditional puddings — without using any animal products. 

These variations are not only more inclusive, but also open up new creative possibilities: coconut milk adds an exotic touch, almond milk brings a sweet, aromatic note, and oat milk offers creaminess with a hint of toasted flavor. 

In short, whether made for an elegant dinner, a family snack, or a sweet break during the day, pudding remains one of the most beloved desserts of all time. Its strength lies in its simplicity: just a few ingredients that melt in your mouth. And it’s precisely this simplicity that has allowed pudding to remain a staple in our kitchens for centuries — a dessert that evolves with us, yet never fails to make us feel at home.