Spudding vs. Pudding

Spuddingnoun

(drilling) The initial drilling of a well; a test drilling.

Puddingnoun

Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.

Puddingnoun

A type of cake or dessert cooked usually by boiling or steaming.

Puddingnoun

A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.

Puddingnoun

Dessert; the dessert course of a meal.

Puddingnoun

(originally) A sausage made primarily from blood.

Puddingnoun

(slang) An overweight person.

Puddingnoun

(slang) Entrails.

Puddingnoun

(obsolete) Any food or victuals.

Puddingnoun

A piece of good fortune.

Puddingnoun

A species of food of a soft or moderately hard consistence, variously made, but often a compound of flour or meal, with milk and eggs, etc.

Puddingnoun

Anything resembling, or of the softness and consistency of, pudding.

Puddingnoun

An intestine; especially, an intestine stuffed with meat, etc.; a sausage.

Puddingnoun

Any food or victuals.

Puddingnoun

Same as Puddening.

Puddingnoun

any of various soft thick unsweetened baked dishes;

Puddingnoun

(British) the dessert course of a meal (`pud' is used informally)

Puddingnoun

any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed

Pudding

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.In the United States and 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 Jell-O. The modern American usage to denote a specific kind of dessert 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 (blood) pudding and haggis survive from this tradition.In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes.