Pudding

American stovetop puddings like vanilla, chocolate and butterscotch are thickened with cornstarch, sometimes with egg yolks, and must boil for about a minute to thicken fully. Pressing plastic wrap onto the surface stops a skin from forming as it cools.

British puddings include sticky toffee pudding, bread and butter pudding and steamed suet puddings. Rice pudding and bread pudding are made on both sides of the Atlantic.