Pudding

To follow up on Tim's post about subtle cultural differences between the US and the UK, I feel the need to post an explanation of how the English people use the word "pudding", for the benefit of all our friends back in the States. When those of us in America think of pudding, our minds typically turn to the sweet gooey semi-liquid well known in salad bars and lunch boxes throughout our great land. The meaning of "pudding" on this side of the Atlantic has several different dimensions. Here are a few:
Black Pudding, or White Pudding: These are actually sausages. Black pudding is made from pig blood and fat, and actually isn't all that bad IMO. As I've said in previous posts, at least it's better than scrapple. I've not tried white pudding yet, but I believe it's made out of suet. But that's just a guess.
Yorkshire Pudding: This is actually a quick bread commonly served at a dinner, especially if the dinner involves roasted meat. It's essentially pancake batter poured into a preheated pan with some meat drippings and then baked. The pudding naturally takes on the shape of a cup, with a hollow in the middle that's ideal for filling with gravy. Now them's good eatin'.
Sticky Toffee Pudding, Christmas Pudding, Plum Pudding, etc.: These are a little closer to what we'd describe as a moist and gooey cake. I haven't actually tried any of these yet, and Christmas Pudding and Plum Pudding tend to be holiday dishes. I've seen sticky toffee pudding on several menus, but I haven't had the chance to try it yet.
"Time for Pudding!": The dessert course is commonly referred to as the pudding course here, whether you're having an actual dish referred to as a pudding or not. Sometimes pudding can be cake. Sometimes it can be pie. Sometimes it can be a selection of cheese and crackers with or without fruit.
Confused yet? The thing is, I haven't actually seen pudding as we know it since I've gotten to England.