EXAMPLES FROM THE WEB FOR PUDDING
The soldier is very sensitive on the subject of his Christmas pudding.
It is all very well to talk of his intentions; but the proof of the pudding is in the eating.
Veal may be baked in this manner with potatoes or a pudding.
Put the pudding into it, and let it boil fast three hours or more.
Dip your pudding cloth into it, shake it out, and dredge it with flour.
It is best to prepare them the day before you make the pudding.
Bake the pudding an hour, and grate nutmeg over it when done.
When the pudding is done, let it get cool before you turn it out.
They must be put in whole, and can be afterwards used for a pudding.
Put the pudding into a buttered dish and bake it an hour and a half.
c.1300, "a kind of sausage: the stomach or one of the entrails of a pig, sheep, etc., stuffed with minced meat, suet, seasoning, boiled and kept till needed," perhaps from a West Germanic stem *pud- "to swell" (cf. Old English puduc "a wen," Westphalian dialect puddek "lump, pudding," Low German pudde-wurst "black pudding," English dialectal pod "belly;" also cf. pudgy).
Other possibility is the traditional one that it is from Old French boudin "sausage," from Vulgar Latin *botellinus, from Latin botellus "sausage" (change of French b- to English p- presents difficulties, but cf. purse). The modern sense had emerged by 1670, from extension to other foods boiled or steamed in a bag or sack (16c.). German pudding, French pouding, Swedish pudding, Irish putog are from English. Pudding-pie attested from 1590s.