Yorkshire Pudding
Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings. The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition. In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes
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Blancmange
Blancmange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: ​[blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are French chef Marie-Antoine Carême's Bavarian cream, Italy's panna cotta, China's annin tofu, Turkey's muhallebi, Hawaii's haupia and Puerto Rico's tembleque. The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick
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BBC News
BBC News is an operational business division of the British Broadcasting Corporation (BBC) responsible for the gathering and broadcasting of news and current affairs. The department is the world's largest broadcast news organisation and generates about 120 hours of radio and television output each day, as well as online news coverage. The service maintains 50 foreign news bureaux with more than 250 correspondents around the world. Fran Unsworth has been Director of News and Current Affairs since January 2018. The department's annual budget is in excess of £350 million; it has 3,500 staff, 2,000 of whom are journalists. BBC News' domestic, global and online news divisions are housed within the largest live newsroom in Europe, in Broadcasting House in central London
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Annin Tofu
Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is the Asian version of the blancmange. The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g
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Ashure
Ashure (Turkish: aşure; Bulgarian and Macedonian: ашуре; Greek: ασουρές) or Noah's Pudding is a Turkish dessert porridge that is made of a mixture consisting of grains, fruits, dried fruits and nuts. In Turkey it is made all the year and served especially during Muharram, the first month of the Islamic calendar, as the 10th of Muharrem corresponds to the Day of Ashure. ("Ashura" means "tenth" in Arabic.) Ashure is part of the culinary tradition of Turkey as well as many of the surrounding countries like Greece; Christian and Jewish cultures as well as Muslims share similar versions of this dessert under a variety of names. Ashure is one of the limited set of Turkish desserts which contain no animal products. One reason behind it is arguably protesting all kinds of violence and bloodshed
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Asida
Asida (Arabic: عصيدة‎ ‘aṣīdah) is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many North African countries. It is particularly popular in Algeria, Libya, Tunisia. It is usually eaten by hand, without the use of utensils
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Banana Pudding
Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers
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Black Pudding
Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe
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Bread And Butter Pudding
Bread and butter pudding is a traditional type of bread pudding popular in British cuisine
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International Standard Book Number
The International Standard Book Number (ISBN) is a numeric commercial book identifier which is intended to be unique. Publishers purchase ISBNs from an affiliate of the International ISBN Agency. An ISBN is assigned to each separate edition and variation (except reprintings) of a publication. For example, an e-book, a paperback and a hardcover edition of the same book will each have a different ISBN. The ISBN is ten digits long if assigned before 2007, and thirteen digits long if assigned on or after 1 January 2007. The method of assigning an ISBN is nation-specific and varies between countries, often depending on how large the publishing industry is within a country. The initial ISBN identification format was devised in 1967, based upon the 9-digit Standard Book Numbering (SBN) created in 1966
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