Puddings are one of two things: a sweet, cooked dish usually served after a main course of a meal, or a savoury, often stodgy dish combining several ingredients and usually baked, steamed or boiled.

Originally called Retheresgateslane in the 13th century, Pudding Lane became so named from about 1413 due to the organs and entrails of dead animals – which were known as puddings – falling from butchers' carts as they were brought from Eastcheap down to the Thames.