Puddings are usually high in food value...
Many kinds of puddings are used for desserts. Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material. To improve the flavor of puddings, sauces of a contrasting flavor are usually served with them.
Formerly, puddings were always boiled in a bag, but now desserts of this kind are prepared by boiling, steaming, or baking.
Many left-over materials, such as bread, rolls, stale cake, cookies, cooked rice etc., may be utilized in the preparation of puddings. So, next time when you are making desserts, try to make good use of all such things in case they cannot be used by themselves.
Eggs are an inexpensive source of high-quality protein
Brown and white eggs are not different in terms of nutrition
