We still have all the puddings - we just came up with more awsome names for them.   Popover is way more awesome than "drippings pudding" and nobody ever turns down a proper coconut cream pie.  And it's nice to not get confused over whether that pudding on the table is a sweet one or is it actually sausage.   That's right - America became the disambuigation machine for puddings.  You are Welcome. Now for some Recipes -  Popovers: thoroughly grease a muffin tin (12 small or 6 jumbo) 4 large eggs 1 ½ Cups of milk ½ teaspoon of salt. mix well with beaters or in a blender 1 ½ cups of flour mix in thoroughly Melt 3 tbs of fat and cool slightly - add it in mix or blend until frothy. Take top racks out of the oven so the puffs can rise. Let batter sit 15 mins while heating the oven to 450F/230C Bake for 20 minutes at 450F/230C.  Turn the oven down to 350F/180C and bake another 10 minutes. Adjust the time up for a single pan pudding, Adjust the times down for a 12 muffin tin version.  Thank goodness for oven windows and lights.  Bake 'til  puffy and browned is still the goal.  If you want to retain the puff – pierce puffs with a knife to stop deflation. Try Cornbread Bread Bread Pudding with Pineapple, Pecans & a sauce of Butter, Brown Sugar & Rum - follow this link to a good basic pudding with a boozy sauce, but sub in the right stuff!  I cut the sugar in 1/2 and sub in brown sugar.  Breadpudding with Whiskey Sauce & Fruit Music Credit: Fingerlympics by Doctor Turtle Show Notes: https://thehistoryofamericanfood.blogspot.com/ Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFood Instagram: @THoAFood & some other socials... @THoAFood