Desserts & Puddings


Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur; however, in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

The term ”dessert” can apply to many confections,such as biscuits, cakes, cookies, custards, gelatin, ice creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.

Sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, Cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.

Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar.

Desserts can contain many spices and extracts to add a variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts are coffee-flavored, for example an iced coffee soufflé or coffee biscuits. Alcohol can also be used as an ingredient, to make alcoholic desserts.

Qualities of the desserts

  • Desired flavour
  • Texture
  • Appearance
  • Colour
  • Consistency

Frozen Desserts

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.

In Canada and elsewhere, the term is often used on imitations of ice cream which do not satisfy its legal definition (ex:- mellorine).

Types of Frozen Desserts

  1. Flavoured water base – ex:- shave ice, ice pops, sorbet, snow cones.
  2. Fruit purées – ex:- sorbet.
  3. Milk and cream – ex:- ice creams.
  4. Custard – ex:- frozen custard and some ice creams.  
  5. Mousse – ex:- semifreddo.

Churn-Frozen Dessert

Churn-frozen, meaning they are mixed constantly while being frozen.

  • ex:- Ice cream, Sorbet, Sherbet  (Italian versions of ice cream, sorbet, and granité are called gelato)

Still – Frozen Desserts

It is frozen in a container without mixing – also must have air mixed into them in order to be soft enough to eat. In this case, the air is incorporated before freezing, by mixing in whipped cream, whipped egg whites or both.

Berry Frozen Dessert

Popular Ice Cream Desserts

SundaesOne or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings and garnishes.

Peach Melba – Vanilla ice cream with a poached peach half covered with Melba Sauce.

Coupe Black Forest – Scoop of chocolate ice cream in the cup and add sweet, dark cherries flavored with a little cherry brandy.


Pudding is a type of food that can be either a dessert or a savory (salty or spicy) dish that is part of the main meal.

Main Two Types of Puddings

  1. Sweet – ex:- Rice pudding, Christmas pudding,  Bread pudding, Butter Scotch pudding.
  2. Savory – ex:- Yorkshire pudding, Black pudding, Suet pudding and Steak and Kidney pudding.

The modern usage of the word ”pudding” to denote primarily desserts has evolved over time from the originally almost exclusive use of the term to describe savory 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. Black pudding, Yorkshire pudding, and haggis survive from this tradition.

In the United Kingdom and some of the Commonwealth countries, the word ”pudding” can be used to describe both sweet and savory dishes.

Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding. Savory dishes include Yorkshire pudding, Black pudding, Suet pudding and Steak and Kidney pudding.

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, gelatin or similar collagen agent such as the Jell‑O brand line of products.

In Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.

Types of Puddings

  1. Baked, Steamed or Boiled Pudding
  1. Creamy Pudding (thickening with coagulation of egg protein)
  1. Instant Pudding

Traditionally, this group is mainly used for ”lunch sweets”, as they tend to be simpler and heavier in texture and therefore take longer to digest. Different ethnic cuisines use a wide variety of cereals.

  • Rice
  • Corn
  • Semolina
  • Tapioca


  • Rice for sweets needs to be glutinous and absorb the liquid used.
  • Short grain rice is mainly used as it swells and breaks up, providing excellent glutinous texture.
  • Ratio of, 1 rice : 7 liquid.
    • ex:- Rice pudding soufflé (Rice, Sultana, Egg white, Yolk & Bake)


  • Ex:- Butter scotch pudding.


  • Semolina is the coarse, purified wheat middling of durum wheat.
  • Can also be served as puddings.
  • Can be served hot or cold.


  • Can also be served as puddings.
  • Can be served hot or cold.
    • ex:- Tapioca pudding.
Bread and Butter Pudding

Important facts to be care when making desserts

  • Accurate weighing.
  • Adherence to the recipe is essential.
  • Correct process (aeration).
  • Preparing of mould.
  • Correct temperature.
  • Must be fresh for optimum flavour.


  • For hot desserts should be with minimum garnishes (ex:- dusting icing sugar or garnish with whole or chopped nuts).
  • Most are served with a sauce or some are even self-saucing.


12/06/2020 by @cheflakey

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