LekhoriLekhoriAny of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.
A type of cake or dessert cooked usually by boiling or steaming.
Steamed puddings, a favourite for winter, are both easy to make and delicious. Served with one of the sweet sauces (recipes 497 to 506) they make a filling and satisfying end to a meal.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.
From circa 1305, Middle English podynge (“kind of sausage; meat-filled animal stomach”), puddynge, from Old French boudin (“blood sausage, black pudding”), from Latin botellus (“sausage, small intesti...
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