Part of Lesson Plan: Making Pudding

Activity Overview / Details

After the video ask students to share out at least one quality fact.  If not covered, some questions I might ask include:

• Pudding hasn’t always been what we consider pudding; what are some other types of “pudding” -- blood pudding, bread pudding, yorkshire pudding
• What ingredient thickens "custard" (egg yolks).
• True puddings are always thickened by gelatinization of starch.
• Difference between “custard” and “pudding” -- the thickener primarily, often used interchangeably
• Why should you always use whole rice for rice pudding rather than converted rice? Rice pudding should not be made with converted rice because it does not contain the correct amount of starch.
• Very important to take your time, stir occasionally, bring to a boil.
• After boiling, reduce heat to low and simmer as starches continue to thicken.