ETYM Cf. French boudin black pudding, sausage, Latin botulus, botellus, a sausage, German and Swed. pudding pudding, Dan. podding, pudding, lg. puddig thick, stumpy, w. poten, potten, also Eng. pod, pout, v.
1. Any of various soft thick unsweetened baked dishes.
2. Any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed.
3. (British) The dessert course of a meal ('pud' is used informally); SYN. pud.