Pudding is a popular dessert all over the world. Most countries in the world have their version of the pudding. The ingredients vary, some use rice, sago, semolina, and also fruits. The toppings also vary, from nuts to sweet syrup.
This article will review the various types of pudding popular in Europe. Of course, you are familiar with panna cotta from Italy. In addition to these countries, there are still many types of delicious puddings from other countries on the blue continent. Come on, let’s take a peek at various types of pudding from European countries!
- Sticky Toffee Pudding, United Kingdom
Sticky Toffee Pudding is a dessert frequently seen on pub menus across the UK. These small cakes are dark in color, covered in syrup, and are usually served with a little whipped cream or a scoop of ice cream.
This pudding is also known as STP or as sticky date pudding in Australia and New Zealand. This dish is a dessert from England consisting of a very moist sponge cake, made using finely chopped dates.
The pudding is then coated in toffee sauce and is often served with vanilla custard or vanilla ice cream. This pudding is considered an English classic by various culinary experts, along with bread and butter pudding, roly-poly jam, and spotted dick pudding.
If you order sticky toffee pudding at the pub, the cake will be soft and very light, considering it’s smothered in sugar and cream syrup. If you make it at home with dates chopped rather than crushed, the pudding will be more textured.
- Rote Gruetze, Germany
Rote Gruetze is another popular type of pudding in Europe. This dessert is typical of northern Germany, Denmark, and other Scandinavian countries. In eastern Europe, a similar pudding is called kissel and is made with the pulp of the fruit.
The original recipe for rote gruetze used red currants (Johannisbeeren) as well as raspberries, but the modern version uses almost all of the red fruit in season, except strawberries, which don’t have the right acidity.
Sago or semolina (Griess) is used for thickening, which makes the pudding slightly gritty or gritty, later called “gruetze” or grits. This recipe uses cornstarch (or potato starch) to thicken it for a smoother compote.
Serve with milk, cream, or whipped cream, or with vanilla sauce. Some people also like Zwieback, or a kind of crusty bread, which is crushed and added on top of the pudding, before they eat it.
- Arroz Con Leche, Spain
Arroz con leche is one of the most traditional and popular Spanish desserts. Translated literally, Arroz con leche means rice with milk, but it’s a thick rice pudding that everyone makes slightly different.
Most recipes use lemon zest and cinnamon sticks, and others add alcohol, extra spices, orange zest, and even caramel icing on top. The classic Arroz con leche recipe is served in homes across Spain.
This popular type of pudding in Europe is rich and sweet with a hint of lemon flavor. This is a very easy recipe and can be served warm or cold.
Arroz con leche recipes are always made from several main ingredients, namely rice, milk, sugar, cinnamon sticks for flavoring, and lemon or orange zest. Some of them are baked in the oven, while others are made on the stove.
This dessert can be served warm or cold and it is recommended to decorate it with ground cinnamon on top.
- Panna Cotta, Italy
This simple dish at its best is a pudding that is soft and takes almost no effort to make but is still amazing. Panna cotta, which means cooked cream, only appeared in Italian cookbooks in the 1960s.
Today panna cotta is considered a traditional Piedmont dessert. The original recipe for this pudding originally used only whole cream, sugar, vanilla, and gelatin.
If made perfectly and cooled properly, panna cotta will have a silky taste, soft and delicious. If you move it, it will sway gently.
For a slightly lighter version of this pudding, use half-and-half instead of heavy cream. You can also dilute thick cream with milk.
According to Anna Del Conte, a well-known food writer and a leading figure in Italian cuisine, the classic Piedmontese panna cotta is served alone or sometimes accompanied by Brutti ma buoni hazelnut meringue biscotti. The Valle d’Aosta version of panna cotta is flavored with a pinch of peach eau-de-vie and garnished with a red berry coulis. In other parts of Italy, panna cotta is often flavored with rum or sweet Marsala wine and topped with a generous drizzle of caramel sauce.
The variations for this popular type of pudding in Europe are almost endless, and can easily be adapted to suit anyone’s taste.
- Teurgoule, France
Teurgoule is a special rice pudding from Normandy. Generally, this pudding was popular at village festivals in Lower Normandy, and today it remains a family dish. This pudding is made from rice cooked with milk, and sugar, and seasoned with cinnamon and sometimes nutmeg.
This pudding is baked in a clay terrine for several hours. Cooking for a long time produces a thick, brown caramelized crust on top of the teurgoule.
In the past, teurgoule was cooked in a wood-baked bread oven, with the embers remaining at the end of the day’s baking. Generally, this creamy rice pudding is served with fallue brioche and a glass of local cider.
- Rožata, Croatia
Rožata is a traditional dessert of medieval origin that is widespread in the Adriatic Sea region the origin of this pudding is from the city of Dubrovnik in Croatia. The main ingredients to make it are eggs, milk, and sugar.
The pudding is slowly baked in a bain-marie. Then topped with caramel sauce before serving. Sometimes also accompanied by fruit. Although often associated with pudding or custard, the rožata differs greatly from the two in both texture and preparation.
Rožata is as unique as the city of Dubrovnik itself. This dish is more than just a delicious dessert. That’s because this pudding has become a symbol of the culture and political stability of the region on the Dalmatian Coast.
This delicious caramel custard recipe dates back to the late 15th century. The Rožata marks the end of the conflict between Hungary and Venice, and also between the Ottoman Empire and Venice. Local restaurants in Dubrovnik proudly serve desserts to tourists all year round.
The local rožata has a very special taste because it contains a sweet drink made from brandy (or other alcohol) and rose petals called rozulin (or Rozalin).
According to grandmothers in the region, bottles of Rozalin should be dried for 40 days on a windowsill in the sun before consuming alcoholic beverages.
- Jan in de zak
Jan in de zak, a traditional Dutch boiled pudding, also known as zakmeel, proffert, broeder, klont, trommelkoek and boffer. All are names for more or less the same traditional pudding. Both the name and ingredients of this sweet dish are based on family traditions.
In many homes in Texel, this dish is traditionally cooked on Saturdays and eaten as a lunch or dessert. This pudding has many varieties.
But almost all of them are quite large and are usually made of wheat flour, buckwheat flour, milk, raisins, and currants. After a few hours of simmering, the Jan in de zak is usually sliced and served with butter and syrup.
Some variants and recipes may add a little bacon, eggs, candied fruit, or spices such as cardamom and cinnamon to an already flavorful Dutch pudding.
- Kutia, Poland
Polish kutia wigilijna or Christmas pudding made with whole or crushed wheat or barley, poppy seeds, honey, and sweet foods (łakocie) such as figs, raisins, nuts, and sometimes cream.
Generally, the first dish served at Christmas dinner is known as wigilia. Initially, kutia was only enjoyed in Eastern Poland, which borders Belarus, Ukraine, and Lithuania. But nowadays kutia is becoming more popular all over the country.
Ingredients vary depending on taste, availability, and budget. Kutia has hundreds of variations, and this pudding is also available in other countries including Russia and Ukraine where it is known as kutya or sochivo. Also in Lithuania and Slovakia.
- Rizogalo, Greece
Greek-style rice pudding is a popular dish that is usually enjoyed as a sweet breakfast, afternoon snack, or comforting dessert. This dish is made from rice and milk.
These two ingredients are slowly cooked and stirred vigorously until they turn into a thick, almost pudding-like snack.
The base is often enriched with citrus or vanilla and is sometimes thickened with egg yolk or cornstarch. Whether enjoyed warm or cold, this rice pudding is usually served with a sprinkling of cinnamon.
- Arroz Doce, Portugal
Arroz Doce is a sweet rice pudding made with rice, milk, sugar, eggs, cinnamon, and salt. The best inoce pudding should be crunchy on the outside and custard-like and soft on the inside.
Usually, this pudding is served after the main course as a dessert, leaving a sweet taste in the mouth. The common Arroz Doce is served chilled, topped with lemon zest, and sprinkled with cinnamon on top in a lattice pattern.
That’s the type of pudding popular in Europe, most of which have a sweet taste. One of these puddings even has links to the politics and stability of a region, such as the one from Croatia called Rožata. Most types of pudding are also traditional puddings that have been made since time immemorial.
Maybe you’ve often heard of panna cotta, that Italian soft pudding. If you are curious about other types of pudding, you can surf and look for recipes so you can make your own at home. Good luck!