American cake recipe book i have talks about mixes with & without pudding, dont understand pudding in mix?

I have a recipe book from usa which discusses cakes made with and without pudding mixes i.e. yellow pudding mix, vanilla pudding mix. I do not understand what this means as i am from uk and thus far have only managed to establish that any purpose flour is plain flour to us here...can anyone help PLEASE as the book actually has some lovely recipes...when i can decode it (hehe)American cake recipe book i have talks about mixes with %26amp; without pudding, dont understand pudding in mix?
I'm not sure how it works from scratch, but here in the US you can buy boxed cake mixes that have pudding (powder) in the mix. What that does the batter is mixed up with the wet ingredients and baked, is make the cake more moist.





If it calls for a pudding ';mix'; I would assume it would be something like our Jello brand pudding mix over here (there's a kind you add milk and cook, and an instant kind you add milk and let it set in the refrigerator).





I don't know how helpful that is, or if such a thing is available in the UK for you to use.American cake recipe book i have talks about mixes with %26amp; without pudding, dont understand pudding in mix?
use the instant puddings JELLO brand vanilla


it makes a really moist cake with great texture








we call it all purpose flour here since we also have self-rising, and wheat styles too.
Usually if a recipe calls for pudding mix they mean an envelope of instant pudding mix. They come in different flavors such as vanilla, french vanilla, chocolate. It adds moistness and ';bounce'; to the cake you are baking.
In the US, pudding is a thickened milk custard (not a generic term for dessert as in UK). Dry powdered ';instant'; puddings are also available and all you do is mx them w/ cold milk and chill.





Some cake mixes have ';pudding in the mix';, meaning dry, powdered instant pudding mixed in w/ the cake mix. It just makes the cake moister, or so they say. I can't tell a difference, really.





';Plain flour'; to you is ';All-Purpose'; Flour to us... no leavening or salt in it. We also have ';Self-Rising'; flour here, which has baking soda and salt already in it. Saves a coupel steps when making quick breads.





Other stuff:





Corn Flour to you = Corn Starch in the US


Castor Sugar to you = superfine granulated sugar in US

powder foundation