Презентация, доклад по английскому языку Pudding

flour, usually cooked in a water bath. In the pudding add fruits or spices. The cooled pudding is made in a special form, although it is not necessary. Served usually chilled.

goes back to a custom in medieval England that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the Magi and their supposed journey in that direction". However, recipes for plum puddings appear mainly, if not entirely, in the 17th century and later.The chief ancestor of the modern pudding, however, was the pottage, a meat and vegetable concoction originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.
There is a popular and wholly unsubstantiated myth that in 1714, King George I (sometimes known as the Pudding King) requested that plum pudding be served as part of his royal feast in his first Christmas in England. A recipe for "plum porridge" appeared in Christmas Entertainments in 1740. As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was originally eaten at the Harvest Festival, not Christmas. In 1747, London food writer Hannah Glasse had given a recipe for Christmas plum porridge, but it appears that East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her cookbook.
The custom of eating Christmas pudding was carried to many parts of the world by British colonists, however, it is not generally as popular and common a dish outside the United Kingdom.

Types of pudding

Savory

-Batter puddings, including Yorkshire pudding and popovers
-Black pudding
-Boudin
-Cheese pudding
-Corn pudding
-Goetta
-Red pudding
-Steak and kidney pudding
-White pudding
-Yorkshire pudding

Dessert

-Banana pudding
-Bread pudding
-Bread and butter pudding
-Cabinet pudding
-Chocolate pudding
-Christmas pudding
-Clootie dumpling
-Cottage pudding
-Indian pudding
-Figgy pudding
-Fruit pudding
-Hasty pudding
-Jam Roly-Poly
-Persimmon pudding
-Rice pudding
-Sago pudding
-Spotted dick
-Sticky toffee pudding
-Summer pudding
-Sussex Pond Pudding
-Sweet potato pudding
-Tapioca pudding
-Tembleque
-Treacle sponge pudding
-Vanilla pudding

Interesting facts

Cast black pudding is one of the most famous entertainment in the Irish pubs. Black pudding is a local delicacy consisting of a cooked mixture of pig's blood, suet and breadcrumbs, prisoners in long intestine.
The first recipe of this dish came to the UK many years ago, as noted, it was brought from Europe by monks, pilgrimage of the Apennines in Lancaster. It is here the dish got its name black pudding.
The purpose of the annual tournament is who of the three attempts will be able to capture a greater number of Yorkshire pudding from a wooden platform, installed at a height of 6 meters above the wall of the pub, throwing rapid pudding. People believe that this competition originates from the long-standing confrontation between the two Royal families of Lancaster and York.
According to one legend, the competition back to the real story that happened during the war of the Red and White roses (1455-1485), when both armies, having used all their ammunition, began to throw each other with food.

for making other desserts, for example, German cakes “Eierschecke".

gelatin

Preparation
With the oranges, remove the zest (with a special knife or grate).
Squeeze with orange juice.
In the juice, add the gelatin, leave on for 1 hour.
Beat egg yolks.
To the milk add the zest, put on fire, bring to a boil.
Add sugar, stir.
Then add the gelatin, stir.
Next, add the egg yolks.
With constant stirring, simmer on low heat for 15 minutes.
Then the mass is poured into molds and place in the fridge for 7-8 hours.