What we think of as pudding is pretty much blancmange, except that I think that's strictly a vanilla pudding.
To me, once you put eggs in, it becomes a custard, not a pudding.
My experience is that the British are totally confused by things like Indian pudding and grape nut pudding and other New England grain dessert thingies, though I think they might have bread pudding and rice pudding. (I know they have rice pudding in the form of kheer, but that is foreign so doesn't count.)
None of that helps you any in you experiments, however. I am learly of food experiments due to a friend from college who decided to attempt making a chocolate bar by reading the ingredients on the Hershey's label. Not having cocoa butter on hand, he just used ordinary butter. He was also the guy who, when making a cake that called for 1 cup of coffee, measure out a cup of instant coffee granules. And who had his biologist roommate spin down his wine in the centrifuge to get the yeast out of it.
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To me, once you put eggs in, it becomes a custard, not a pudding.
My experience is that the British are totally confused by things like Indian pudding and grape nut pudding and other New England grain dessert thingies, though I think they might have bread pudding and rice pudding. (I know they have rice pudding in the form of kheer, but that is foreign so doesn't count.)
None of that helps you any in you experiments, however. I am learly of food experiments due to a friend from college who decided to attempt making a chocolate bar by reading the ingredients on the Hershey's label. Not having cocoa butter on hand, he just used ordinary butter. He was also the guy who, when making a cake that called for 1 cup of coffee, measure out a cup of instant coffee granules. And who had his biologist roommate spin down his wine in the centrifuge to get the yeast out of it.