Pudding through the ages  

When you look into recipes throughout history, you will notice they are ever changing. Take, for example, pudding. The word comes from the Latin botellus (sausage) and the French boudin (sausage or black pudding). In the Middle Ages sausage was often filled with dried fruit and spices. Later on, the meat and blood disappeared from the recipes, making pudding a sweet dish to be enjoyed at the end of a meal.  

Pudding can be found in Dutch cookbooks from the 16th century onwards and would take on all kinds of forms: steamed, cooked, baked or starched. From fancy examples with rosewater, spices and almonds to simple versions made from old bread or semolina.