Separated by a Common Language

Now, this class wasn't really my first crocheting—I'd done straight lines and zigzag crocheting as a child. Also big in my Girl-Scouting (UK Girl-Guiding) childhood was (AmE) boondoggle. Nowadays, this is an American word that can mean 'a wasteful or useless product or activity', often in reference to (more AmE) government/(more BrE) public spending. Originally, it meant 'a trivial thing', from which came to be used for a kind of twisted leather object that Boy Scouts used for fixing their kerchiefs (click link for picture). It then extended to the weaving of flat plastic cords that was a popular craft back when I was a kid.

And I thought of that this week when the Google Doodle in the UK was in hono(u)r of this craft (which has apparently had a revival), except it had the BrE name for it, borrowed from French: scoubidou. 

The Google Doodle was about "Celebrating Scoubidous". On first reading, scoubidous looked like an adjective to me (SCOUb'dous, that which is scoubi?). Part of the reason I read it wrong the first time (even though I knew the word scoubidou) is that I wasn't expecting it to be plurali{s/z}ed.  I use boondoggle as a mass noun, so for me the things in the photos are pieces of boondoggle (or something like that), rather than as boondoggles. I'm not sure if that's just me, and there's too much 'government spending' noise in the data for me to quickly check it. (Happy to hear from other former Girl Scouts on the matter.) 

Is scoubidou related to Scooby Doo? Not directly, I think. There was a song Scoubidou in the 1950s, and I suspect that the craft and the cartoon dog were separately named after it. But the dog's name was for some time spelled/spelt Scoubidou in France.

Truss is, at the very moment I'm writing this, the UK Prime Minister. This might not be true at the moment when you read this. And once she's gone, I assume The Daily Star will stop its livestream of decomposing lettuce in a wig, so I'll post a screenshot of it here, rather than the livestream itself.

Oh wait, Lettruss has an early bedtime! Here's another screenshot. 

I wonder how much she gets up to in a day? (Note to self: must resist watching PM Lettucehead instead of working.)

Lettuce Watch got started after The Economist published this unusually straightforward description of Truss's premiership and dubbing her "The Iceberg Lady."  

While there's a lot of discussion on names of lettuce types in the comments of my big ol' vegetable post, no one there mentioned the countability problem. That is: for most Americans, lettuce is a non-countable noun. You can have some lettuce, but not a lettuce. If you want to talk about the thing that's been compared to Liz Truss, in AmE you'd need what is sometimes called a partitive noun, like head: a head of lettuce. 

BrE is happier than AmE in calling the thing a lettuce. I'm afraid the numbers on this corpus result are very small because I had to search for "a lettuce" only before punctuation, so that I didn't accidentally get cases of a lettuce leaf or a lettuce sandwich, etc. 

If you can have a lettuce, that is, if it is countable for you, then it is natural for you to talk about two or more lettuces, and we can see here that BrE does that a lot more than AmE does. In AmE, you can talk about two lettuces but it will almost inevitably be interpreted as 'two kinds of lettuce', for example: I am growing two lettuces this year: iceberg and romaine. You could say two lettuces in BrE and mean 'two kinds of lettuce', but you could also use it to mean two 'heads' of one kind of lettuce, as in How many iceberg lettuces do you want me to buy?

Meanwhile, head of seems much more American than British (though Irish English seem to like it for cabbages).

 

While I've been very good at keeping up with my Differences of the Day on Twitter, the blog posts have got(ten) fewer and f{a/u}rther in between. I'm committing this month (and hopefully from now on) to do one a week, and the way I'm going to make that feel more do-able is to piggyback on the work I've done for the #DotDs. Lately, I've been doing a lot of themed weeks of differences, and those can be built up into a nice little blog post.

I decided on #EggWeek because I was newly part of Egg Club. The first rule of Egg Club is that a generous member of our neighbo(u)rhood goes to a farm outside town and buys eggs from 'very happy chickens'. The second rule of Egg Club is that those of us with standing orders show up at her house with money and something to put the eggs in (we'll get to that, below).

Here are #EggWeek  differences I noted, and some information added-on by the tweople who responded to the tweets.

AmE has a vocabulary for fried-egg cooking that BrE doesn't, which starts from the assumption that if you want your eggs well-done, then you should flip them over. In UK, flipping is less common. In a (BrE) caff or (orig. AmE) greasy spoon and in some homes, a well-done egg is achieved by spooning the cooking fat over the egg. In my American life, I've never seen anyone fry an egg in enough fat to be able to spoon it. At any rate, the AmE vocabulary includes:

• sunny-side up = not flipped
• over easy = flipped over for just long enough that the egg white is cooked on both sides. Yolk should still be runny.
• over medium = flipped over and cooked for a 'medium' amount of time/yolk-runniness
• over hard = flipped over and cooked until the yolk is solid

BrE egg yolks can be described as dippy if they are nice and runny. A dippy egg is a soft-boiled egg into which you can dip your toast to get some nice yolk on it. 

That leads us to a difference that is more cultural than linguistic: in UK, soft-boiled eggs (often just called boiled eggs in this context) are just about always presented in an egg cup. I know some Americans own egg cups and use them, but they are the exception rather than the rule. Some UK folks proposed to me that this is because Americans don't eat soft-boiled eggs, but that's just not true. I once had a 70-something-day streak of having two boiled eggs and two slices of toast every evening for dinner. (This was back in my poor earning-rand-but-paying-back-student-loans-in-dollars days. You might think I'd have got(ten) sick of boiled eggs, but it's still one of my favo(u)rite meals. Only now I can afford some asparagus to go with it.)

But when I posted photos side-by-side  of British-style boiled-egg presentation and American-style, several British Twitterfolk protested that the American eggs were poached (righthand photo). No, they were boiled eggs that had been peeled and put on toast—which is exactly the way I eat them. (I am making myself hungry now. I guess I know what's for lunch.) The picture on the left is BrE egg and soldiers, the soldiers being the lengthwise-sliced toast strips.




Of course, this posting resulted in lots of people trying to tell me that the British way of eating boiled eggs is superior. You can have it, it's not for me. (My mother-in-law has given us several egg cups, perhaps because she couldn't find any at our house. I mostly store small kitchen bits in them.) Putting the egg on toast lets you give it a single and wide-spreading sprinkling of salt and (if you like) pepper. Peeling them is much easier if the eggs are fresh, which is what makes Egg Club so worth my while. The store-bought eggs I get in the UK are generally not as easy to peel. When I was a kid, a soft-boiled egg was a regular first foray in to the world of the eating after a stomach bug. My mom would peel it, and put it into a bowl, so you could smash it and dip your toast in it. But on toast is the grown-up way to go.  (And much easier than poaching, especially if you want to make a few of them.)

Egg cartons  are often called egg boxes in BrE:



The sandwich filling made of hard-boiled eggs and mayonnaise is called egg mayonnaise in BrE, which Americans perceive as a pleonasm: all mayonnaise is made of eggs, so of course it's egg mayonnaise! But if you're perceiving it that way, you're probably imagining the stress pattern of the phrase as the same as you'd say herb mayonnaise for mayonnaise with herbs in it. The trick is to hear it like it's 'egg in the mayonnaise style'. The pronunciation of the mayonnaise is English, not French, but it follows a French food syntax (as we've seen before).  This concoction is called egg salad in AmE, though a lot of Americans would put in other ingredients as well to flavo(u)r the (orig. AmE) combo. This pattern holds for other mixes of bits of food with mayo: tuna mayonnaise/salad, chicken mayonnaise/salad.

There was one more #DotD in #EggWeek: whether scrambled egg is a count noun or a mass noun. In AmE, you can have a scrambled egg, but you wouldn't have scrambled egg. When you've got a bunch of it and you can't tell how many eggs are there, AmE goes for scrambled eggs. So, BrE scrambled egg on toast = AmE scrambled eggs on toast. I've covered this one before, so if you want to have a conversation about count and mass nouns, please see this old post.


One week of blogging down, many to go!

PS: I meant to point out another difference between US and UK (and European generally, I think) eggs: American eggs need to be refrigerated, British ones don't. Here's an article about why.

Egg cartons/boxes colo(u)r-coded by size

PPS: What counts as a 'large' egg or a 'medium' egg differs too. Possibly not in the direction that you'd think. Have a look at Wikipedia. 

When I go to the shop to buy eggs in England, my choices seem to have more to do with how the chickens were raised than with the size of the eggs, whereas in US supermarkets, there seems to be more variety available in egg size, more clearly label(l)ed—e.g. in different colo(u)red cartons. You can see the difference in this photo of eggs on the shelf (not the fridge) in a UK chain versus this at our supermarket in NY state.

PPPS: It is very hard to get a white-shelled chicken egg in the UK. I go through a crisis about this every Easter when I'm trying to dye eggs (like the good American parent that I am, or try to be). I end up just leaving them in the dye extra-long and have dark colo(u)rs instead of pastel ones. In the US, white-shelled was the norm when I was growing up, but brown ones have become more and more common, on the mistaken belief that they are somehow more 'natural'. It's the species of chicken involved that determines the shell colo(u)r.

Just in case you want to get even by judging me for failing to not-judge spaghetti on toast, know this: my family eats Kraft macaroni (AmE: and) cheese with (Dad's homemade) strawberry jam on top.  And I'm not going to apologi{z/s}e for that. It's great. (I've no idea how this started. Could there be any link to having a German grandma—sweet noodle dishes? Dan Jurafsky's The Language of Food says that macaroni was originally a sweet almond pasta—but I can't imagine that a 14th century Italian dish affected my family's eating habits.)

The 4th of July is nearly here, and in America that means fireworks and barbecues. (In England, it means I'll be giving my talk 'How America Saved the English Language' at the Skeptics in the Pub at Tunbridge Wells. Hope I'll meet some readers there. And that no one will throw things at me.)

The old standbys of American barbecues are hot dogs and hamburgers. I've written a bit about hot dogs before, when I was wondering whether a UK company had misunderstood the term red hot. But the (orig. AmE) term hot dog itself is used rather differently in the US and UK, as my sad tale will reveal. A Californian-in-the-UK friend and I took our kids to an event in a local arts complex. There was the option to bring a picnic lunch, but we'd seen it advertised that they were also serving hot dogs. Get lost, picnic lunches! We're having hot dogs! We ordered some with 'Back to the Old Skool' (their words/spelling) toppings: ketchup and yellow (a.k.a. American) mustard. What we received was this thing-in-a-roll.


I believe (but I may be wrong) it was a Cumberland sausage. The roll was chewy and baguette-like. It also took forever to arrive, so we were already grumpy, and then we were disappointed, for this is no hot dog, from an American point of view.

We can see hints of why we were disappointed if we compare British and American dictionary definitions of hot dog.

The American Heritage Dictionary says:

1. A frankfurter, especially one served hot in a long soft roll. Also called red-hot.

The Oxford English Dictionary says:

 1. orig. U.S. A hot sausage served in a long soft roll

See what's going on there? For Americans, a hot dog is a particular type of sausage. It's typically served in a long, soft roll, but that's how it's served, not what it is. What it is is a type of sausage. For the British, hot dog is a way of serving a sausage. It is essentially (in the American use of this word), a type of sandwich, not a type of sausage.

The same kind of thing happens with (orig. AmE) burgers. The British focus on the bread: a burger is a cooked thing served in a round bun (but they'd be more likely to call it a roll--see the old baked goods post). So, order a chicken burger at Nando's or Gourmet Burger Kitchen, and you'll get what Americans would call a chicken breast sandwich. For Americans, a burger is a (chiefly AmE) patty made of (AmE) ground/(BrE) minced meat, so we can be heard to express surprise when the chicken burgers we order in the UK are chicken breasts. (Not necessarily disappointed, but surprised. One doesn't hear chicken burger that much in the US, but turkey burger is fairly common--and always ground/minced.)

[My colleague Lynne C's first comment here says what I should have. BrE uses beefburger for the patty. To my American ear, that always sounds redundant. And kind of unconvincing. If you have to tell me it's beef, should I trust the burger? In the wake of the horse meat scandal, maybe not!]

In fact the 'burger' is so much associated with the meat that (orig. AmE) hamburger can also be used in AmE to refer to ground/minced beef even before it's cooked. Hence Hamburger Helper, and its 'Add hamburger' in the top right corner of the package. Here hamburger is a mass noun, not a countable patty.



In my part of the US (at least) hamburger is often shortened to hamburg (in either the 'ground meat' or 'ground-meat sandwich' meanings), as evidenced by the photo below, taken a couple of years ago in Sodus Point, NY. (Salt potatoes, for the unfortunate uninitiated, are an upstate New York treat.)



I will be missing all this on the 4th of July, but the kind people at Tunbridge Wells Skeptics have promised cake. Independence Day is a birthday of sorts, I suppose.

In other news:

• I'm interviewed about bloggy things in the Chicago Manual of Style's online 'Shop Talk' feature this month.
• More 'How America Saved The English Language' talks are booked. If you're near any of these places, I hope we might get the chance to say 'hello':
• 2 September: Ealing Skeptics in the Pub
• 8 September: Ashford at the Phoenix pub (part of Kent Skeptics in the Pub Roadshow)
• 18 December: Eastbourne Skeptics in the Pub 
• I'm also pencil(l)ed-in as a speaker at the Brighton Catalyst Club in October (2nd Thursday of the month). You can expect linguistics, but possibly not an AmE/BrE focus. (We shall see...) 

Postscript (5 July 2013): Before the talk in Tunbridge Wells, I met a friend for dinner in The Wells Kitchen (where the talk would later happen), and thought it rather apt to find 'cajun chicken burger' on the menu: 
We had decided to have burgers as a nod to the 4th of July, and my friend was torn about having the chicken one, since she knew it was not American to call it a 'chicken burger'. (It was indeed a breast fil(l)et--I'd put away the phone/camera for the meal, which I only half regret.) But since it was 'Cajun' we agreed it was 'American enough'. All of these had cheese on them, by the way, but none are called 'cheeseburgers'. There's a US/UK cheeseburger difference to mention here, though: in the UK, the cheese is often not melted on a burger. In fact, at one place I go, they serve the burger on one half of the bun/roll, and the other half has all the extras stacked on it, including cold cheddar. In the US, not every place would put the cheese on the burger while it was cooking, but at least it will have been put right on after cooking, so that it melts a bit.


I had the 'steak burger', although I'm supposed to be reducing my beef intake for environmental reasons, and I wish to report: it was one of the best seasoned burgers I can remember having. Thanks, Wells Kitchen!

Postscript (30 July 2013): It seems I can't leave this post alone. I thought of it again when wandering through Poundland (one of the UK equivalents of a US 'dollar store') and spotting this evidence of UK use of hot dog for the sausage without the bun:
Americans are often surprised by the hot dogs in jars or (orig. AmE) cans/(BrE) tins in the UK, but here they are. Even more fun is to see this brand's "American" range. Now, in AmE I might call these 'little hot dogs', but I'm more likely to call them cocktail franks or cocktail wieners.

per 100m words	AmE	BrE
bed()linen	7	105
bed()linens	34	2

These terms can include pillow cases as well as the bigger pieces, but I'm already spending too much time and space on this, so I'm deciding right now to promise everything to do with pillows in another post, just to make sure that I go to bed again before my (BrE) holiday/(AmE) vacation ends.* I'm going to focus here on the most transatlantically confusing bed coverings: the duvet and the comforter.

The original 'bed size' post was written because of a question that Purple Claire had asked on Twitter, but before that question, she had asked another: "What's duvet cover in American English? I think they think duvet cover is the whole thing, incl the eiderdown..." Let me tell you my personal experience of duvets, as an American who grew up in a very cold part of America in the 1960s-80s.

When I was little, we had (orig. AmE) bedspreads. These were not filled, but were often (at that time/in my realm of experience) chenille or candlewick. People with more crafty families than mine might have homemade quilts, which have padding, but not fluffy filling.

Then, when I was 10 or so, comforters became popular in my world. We bought them at Sears and mine had a pink gingham pattern on it. It was filled with some sort of polyester filling and could be put into a washing machine. But we wouldn't put it into the machine anymore often than we put our bedspreads in (i.e. not very often) because they were always separated from our skin by a flat sheet.  The OED defines this US sense of comforter as 'a quilted coverlet'. The things I would call comforter are quilted to keep the filling from dropping to one end, but they not what I would call quilts, or even coverlets, since I'd not apply those words to anything so thick and squishy. (But it's perfectly possible--though hard to tell from OED quotations--that comforter has been applied to less squishy things in the past...or present even.) The Wikipedia entry for comforter calls it 'a type of blanket', but that is similarly odd to me. Blankets, in my world, don't have filling.

I don't think I came across duvets until I was in my 20s and travel(l)ing away from my home country. I've seen comforter translated as 'American for duvet', but that's not quite right.  A duvet is made to be covered by something else--they are like pillows in that way.  (Duvets are also traditionally filled with down, but that's not always the case now. I think I had come across the term eiderdown for such a thing while I still lived in the US--but just the term, in the context of reading about something European. I'd not experienced the thing.)  When I first slept in hotels that used duvets in the way they are intended,  I was put off by not having a top sheet. I didn't fully understand that the cover on the duvet would have been changed for each guest. It took me quite a while to get used to the feeling of sleeping with a duvet and without a top sheet, as one doesn't get the same sense of being 'tucked in'. It's what I like now, though. While I think it's probably easier for one's partner to steal the covers when using a duvet and no top sheet, one doesn't get one's feet tangled up in the tucked-but-tugged sheet when that happens.

So, returning to PurpleClaire's search for duvet covers in the US, one of the places she looked was Target.com, and it does look to me there like what they're calling a duvet cover set does involve a cover for a duvet. (At first I thought--and this may be true elsewhere--that she was finding people who used duvet cover pleonastically--a duvet for covering your bed, rather than a cover for your duvet). What is weird on the Target site, from a UK perspective, is that the 'duvet cover set' includes the duvet. In Europe/the UK, you'd not get the duvet with the set, as (a) you might want to change your colo(u)r scheme before you need a new duvet and (b) you might have more than one duvet for different times of the year.

(Somebody's intending to comment that duvets are called doonas in Australian English. There might not be as much joy in doing so now that I've said it.)

Which brings us to tog. Nowhere in the Target description do we find this word. But check out the (UK) Marks & Spencer categories for duvets:

Duvets in categories: '4.5 tog & below, 7.5 tog to 10.5 tog, 13.5 tog and above, All seasons'

To give the Collins Dictionary definition:

a.  a unit of thermal resistance used to measure the power of insulation of a fabric, garment, quilt, etc. The tog-value of an article is equal to ten times the temperature difference between its two faces, in degrees Celsius, when the flow of heat across it is equal to one watt per m²

While I knew that we don't see this word in AmE, I was surprised not to find it in the online versions of the American Heritage or Merriam-Webster dictionaries (other, unrelated tog entries were there)--as I would have thought that maybe skiers or someone would have needed it. The OED says that this sense of tog (derived, they seem to suggest, from the 'clothing' sense of tog) is 'modelled on the earlier U.S. term clo'.  Merriam-Webster says only that clo is an abbreviation of clothing--I can't find it in other dictionaries, but Wikipedia says that the "standard amount of insulation required to keep a resting person warm in a windless room at 70 °F (21.1 °C) is equal to one clo." At any rate, no one seems to be using it to sell duvets or comforters.

I have a feeling there's something else I meant to mention here and forgot about.** But this is long enough, don't you think? I reserve the right to add whatever I forgot tomorrow morning, after I've spent the night talking to my bed linen(s) again. Pillows must wait for another post--not necessarily the next one.  I might wait for insomnia to start leaving me alone, so that the topic will not seem so cruel.

Before I go, some Other Business:

• For the Olympic season, I wrote a little piece for Emphasis Writing's e-bulletin on '10 Differences between US and UK English'. (Many of the topics I discuss there can be found elsewhere, in more detail, on this blog too.)
• I'm speaking at BrightonSEO Conference on 14 September. That's SEO, as in Search Engine Optimization, which I know approximately nothing about, but they seem like a fun bunch to subject to my rants. I'm afraid it's fully booked, but if you have any funny US/UK search engine tales you want to share with me, feel free to email me--I love new material!
• I'm also taking my How Americans Saved the English Language talk to a new audience on 9 October: Brighton Skeptics [sic!] in the Pub. If you're in the area and haven't already heard all those jokes, then do join us at the Caroline of Brunswick, 8pm.

* I failed. This is being posted 10 days after I returned to the UK.
** (Postscript) The things I forgot and many more are discussed in the comments--some good ones there, have/take a look.

If you're a regular reader, you'll know that I feel shame when I do a post that's mostly just listing "they say this, we say that". There are plenty of sites around that do that kind of straight word-for-word listing. But I get enough requests for vegetable names that I'm just going to try to get it over with right now. Where there are links, that's because I've already written about some of these at greater length elsewhere. I've also already written about veg/veggie and various herbs (and the pronunciation thereof). So please click on those links to discuss those issues in greater detail.

And now, the list (which has no particular order):

BrE	AmE
aubergine	eggplant
courgette	zucchini
rocket (sometimes roquette)	arugula
mange tout	snow peas/sugar peas
spring onion	green onion/scallion
swede	rutabaga
beetroot (treated as a mass noun)	beet (count noun)
sweetcorn	corn
chicory	Belgian endive
pepper (sweet pepper if it's not green; one occasionally hears the AusE capsicum)	(bell) pepper
chick-pea	chickpea/garbanzo bean
haricot bean	navy bean
broad bean	fava bean
runner bean	string bean
cos lettuce	romaine lettuce

In addition, some names for groups of vegetables are different. BrE pulses = AmE legumes (though, technically, legume is a broader category). In AmE I'd refer to cruciferous vegetables, meaning broccoli and cauliflower collectively, but in BrE I hear Brassica, the Latin name of the family (which includes cabbage and Brussels sprouts).

Squash are another matter. One easily finds acorn and butternut squash (and courgettes/zucchini) in both countries, but otherwise the varieties of squash tend to be different. Marrows will be known to fans of Wallace and Grommit, but the term is not much used in the US. It refers to "any of various kinds of squash or gourd which are chiefly the fruits of varieties of Cucurbita pepo, eaten as a vegetable; esp. one of the larger round or cylindrical kinds with green, white, or striped skins and greenish-white or (occas.) yellowish pulpy flesh" (OED June 2008 draft rev.), so courgettes/zucchinis are technically small marrows. In the UK I've never seen what we call summer squash* (aka yellow squash--is this a regional difference? Not sure) or spaghetti squash (which was something of a fad in the US in the 1970s, I think, but I haven't seen it lately). The OED lists pattypan (squash) as 'chiefly N. Amer.', but I've only seen it for sale in the UK and South Africa. Pumpkin is generally only used of the orange-rinded variety (for making jack o'lanterns) in AmE, but in BrE the term applies more generally to gourd-y squashes with orange flesh. (Jack-o-lantern pumpkins have become more available in the UK as Halloween celebrations have become more popular.)

The British talk about more kinds of shelled peas (garden peas, petits-pois [for younger, sweeter peas]) than Americans do. (Click on the link for the mushy variety.)

As can be seen in the examples presented here, BrE tends to be more influenced by French and AmE shows some Italian influence, which is not surprising since Britain has a lot of contact with France and its cuisine, and popular cuisine in the US has been greatly affected by Italian (and other) immigrants. Those who read Menu Italian may not recogni{s/z}e arugula for Italian rucola, but arugula was the dialectal version of the word that immigrated to America. (Just as rutabaga is not the general Swedish word for that kind of turnip, but a dialectal term for it. Click on the link above for more on that.)

I await the first comment that points out a completely obvious one that I've left off the list!

*Summer squash for me has two meanings. Either the general term that refers to any thin-skinned squash, or the specific one that refers to yellow squash that are picked at the same time as courgettes/zucchini.

I've avoided doing a post on how BrE pudding is used to mean (AmE) dessert because it's one of those AmE/BrE differences that is known by most people with any interest in the two countries. (And way back in the beginning, I said that this blog wasn't about those things that are well-covered in lists of AmE/BrE differences. This has led me to drag my feet, or perhaps my knuckles, in responding to requests for this topic from American readers Cathy and Jacqueline.) The pudding/dessert equation has been mentioned in passing here and there on the blog. But there are angles on this issue that deserve further discussion. So what the hell, here are some observations on them.

This comes up naturally, since I'm in the US at the moment, and the first 'new' AmE/BrE difference we taught my linguistically insightful five-year-old niece on this visit was "dessert is called pudding in England". Her immediate question was the same as reader Cathy's:

If any dessert can be called pudding, what is [AmE] pudding called [in BrE]?

But before I get to that, let's start with a fine-tuning of the general American understanding of the meaning of pudding in BrE. Yes, it can be used to refer to the sweet course of a meal, served after the main course. But in addition to referring to a course, it can also refer to a particular kind of dish, as it does in AmE. But there's still a translational problem, in that it doesn't refer to the same type of dish in the two dialects. In BrE, the dish-sense of pudding is:

A baked or steamed sponge or suet dish, usually sweet and served as a dessert, but also savoury suet puddings (e.g. steak and kidney). Also milk puddings, made by baking rice, semolina, or sago in milk. (Bender & Bender, A Dictionary of Food and Nutrition, Oxford UP, 1995)

Here's a photo of a Christmas pudding, from Cumbria Rural Enterprise Agency. It's kind of like a fruit cake, but it's cooked by steaming. I know Anglophiles who buy and eat Christmas puddings in the US, but other such puddings are very rare in the US. My personal favo(u)rite is Sticky Toffee Pudding, and I consider it my duty to sample as wide a variety of STPs as possible in order to try to identify the best. Nominations on a postcard, please! (AmE speakers should usually mentally translate toffee in BrE contexts to caramel.)

In AmE, pudding nowadays refers particularly to creamy, custard-like desserts. Wikipedia treats this better than other dictionaries I've consulted (BrE translations in brackets are mine):

The second and newer type of pudding consists of sugar, milk and a thickening agent such as cornstarch [=BrE corn flour], gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove [=BrE on the hob; AmE stove = BrE cooker] in a saucepan or double boiler or by baking in an oven, often in a bain-marie. They are typically served chilled, but a few types, such as zabaglione and rice pudding, may be served warm.

As the Wikipedia bit indicates, the steamed, cake-ish kind of pudding is older than the 'milk pudding' sense, but it's not the oldest. Originally pudding referred to more sausage-like things. Hence black pudding, a blood sausage that is far more common in Britain (especially in the north of England--at breakfast time, for godsakes) than in the US.

On the grammatical angle, note that the BrE dish-sense of pudding is often a count noun (e.g. I made enough sticky toffee puddings to feed an army) because the puddings are items with well-defined boundaries, whereas in AmE it's usually a mass noun (e.g. I made enough pudding [not puddings] for everyone) since it refers to a substance. (Throughout English, we have the ability to make count nouns out of mass nouns and vice versa, so in this case I'm talking about the natural state of these words when referring to the food as it is prepared, rather than the senses "a portion of X" or "a smear of X", etc.)

So, what do BrE speakers call the creamy stuff that Americans call pudding? I think the best answer is that they don't call it anything in particular. There is no such thing as Jell-o pudding (the form in which most Americans encounter this substance) in the UK. The closest thing to that, although it's more 'mousse-like' is probably Angel Delight. A baked custard is a kind of pudding-y thing that is found in both countries (though not very popular in either place now, I think, except in the more exotic Spanish/Mexican incarnation, flan--which Kevin in the comments reminds us is usually called crème caramel in BrE. See the comments for more on what flan means). But in the UK custard usually refers to pouring custard, which Americans might occasionally come across under its French name crème anglaise. (This was discussed before, back here.) Both countries have rice pudding and the less creamy bread pudding.

(Incidentally, Better Half and I were grocery-shopping here the other day, and we happened down the Jell-o [US trade name, used generically to mean 'flavo(u)red gelatin', i.e. BrE jelly] aisle. BH was flabbergasted by the range of little boxes to be found there, which included two brands (Jell-o and Royal) and both gelatin/jelly and (AmE) pudding mixes. The Kraft Foods website lists 20 flavo(u)rs of regular Jell-o, 12 of sugar-free Jell-o, 17 of instant regular Jell-o pudding, 9 of instant diet Jell-o pudding, and 9 of the regular and diet cook-and-serve pudding mixes. So that's 67 products before we even start counting the ones that Royal makes. I've lived abroad long enough that instead of celebrating such a range of products, I am exhausted by the thought of it and look forward to getting back to a more sensible shopping experience. But only after I've loaded up my suitcase with A1 sauce, low-calorie microwave popcorn and New York State maple syrup.)

Returning to the course-sense of pudding, the term dessert is heard in BrE. The first sense below from the OED has been around in BrE since the 17th century at least, while the second, more general sense is noted as more American, but increasingly found in BrE:

1. a. A course of fruit, sweetmeats, etc. served after a dinner or supper; ‘the last course at an entertainment’ (J.).

b. ‘In the United States often used to include pies, puddings, and other sweet dishes’ (Cent. Dict.). Now also in British usage.

Other BrE terms for this course are the more colloquial afters and sweet, which is often found in lists of 'non-U' terms. Pudding is the least socially marked of these terms.

I believe that the pudding/dessert course is the one that diverges most, food-wise, in the two countries. That is to say, there are lots and lots of British puddings that aren't found in the US and American desserts that aren't found in the UK. And, of course, some of these are sources of amusement--particularly the name of the British dish spotted dick.

Finally (and not entirely unrelatedly), pudding is sometimes clipped to pud (rhymes with wood), which disturbs me when I see it in writing since I first learned pud as a slang term for a woman's genitals that rhymes with bud and is derived from pudendum. But BrE also has a genital-slang pud, which means 'penis'. This one rhymes with wood, since it is derived from pudding. (The OED notes that this is chiefly used in the masturbatory phrase pull the/one's pud.)