Pudding That Pops

Fall is here and it's time to bring out the comfort foods. The bes t is pudding. It;s sweet and creamy without the chill of ice cream. It's comforting after a hard day. Best of all it brings back childhood memories of a simpler time. Whether it;s instant or made from scratch, pudding is the best. It rules.

The sweet as we know it only came into existence around 1840 thanks to English chemist, Alfred Byrd. He developed a way to add processed cornstarch to milk and sugar . Earlier puddings were first invented by the Romans buy they were more custard like in taste and appearance, than to the Roman;s love of eggs. The English were the first to make the savory puddings, mostly with meat and cheese. They do make sweet ones, usually In flour and then boiled in a kind of bain marie. Christmas plum pudding is a good example of this.

Pudding is good a variety of ways. You can use instant like Jello to My-T-Fine or by scratch. Scratch puddings also call for egg, milk and butter. They have a richer taste than the store bought mixes, (of course) and are more or less relatively easy to make, Also pudding is versatile. Add Cool Whip and you have an elegant mousse. Pout it into a prebaked pie crust and it;s a quick and tasty dessert. You can even freeze it to make rich pops.

Pudding is great, especially in these cool days. It's the perfect comfort food no matter how you have it. It's a great sweet whether for a snack or after dinner.