The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents.

In the United Kingdom, Ireland and some Commonwealth countries, the word pudding is used to describe sweet and savoury dishes.

It refers to the entrails or stomach of a sheep, pig or other animal stuffed with meat, offal, suet, oatmeal and seasonings.

[5] The Oxford English Dictionary describes puddings also as 'a boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.

[4] The modern usage of the word pudding to mean a dessert has evolved from the almost exclusive use of the term to describe a savoury dish, specifically those created using a process similar to sausages, where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents.

[1] In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, tapioca, gelatin, or similar coagulating agent such as the Jell-O brand line of products.

In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based.

'[3] The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass.

The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert.

These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie.

These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.