2 syllables: Pud, ding. Stress on Pud.
PUUD-ing
/ˈpʊdɪŋ/
Pudding is pronounced PUUD-ing (/ˈpʊdɪŋ/). It has two syllables (Pud-ding), with the stress on "Pud". Pudding is a sweet, soft dessert made by cooking milk, sugar, and a starch (often rice or flour) until it thickens. In British usage it typically refers to a dessert, while in American English it can mean a savory dish like blood pudding, though dessert pudding remains common. The word also appears in idioms and phrases, such as plum pudding and bread pudding.
nounPudding is a sweet, soft dessert made by cooking milk, sugar, and a starch (often rice or flour) until it thickens. In British usage it typically refers to a dessert, while in American English it can mean a savory dish like blood pudding, though dessert pudding remains common. The word also appears in idioms and phrases, such as plum pudding and bread pudding.
- You might insert an extra schwa after the first vowel when you speak quickly. Fix: keep the first syllable tight: /ˈpʌd/ and then /ɪŋ/ without an extra vowel in between. - Another common error is mispronouncing the final /ŋ/ as /ŋk/ or /n/. Practice keeping the velar nasal as a single phoneme: /ŋ/ with the tongue softly touching the velum. - Some learners move the second syllable too much—avoid turning pudding into puhd-ING with a heavy vowel. Keep it light: /ˈpʌ.dɪŋ/ or /ˈpʊ.dɪŋ/ depending on dialect. - Finally, stress placement issues: always keep primary stress on the first syllable; do not give equal weight to both syllables.
How to Pronounce Pudding
"In Britain, you’ll often finish a meal with sticky toffee pudding for dessert."
"She cooled the pudding on the counter before serving."
"Rice pudding is a comforting, milky dessert that kids love."
Pudding is pronounced with two syllables: /ˈpʌd.ɪŋ/ (US) or /ˈpʊ.dɪŋ/ (UK). The first syllable carries primary stress. Start with a short, rounded open-mid back vowel for the first vowel, then a light, unstressed schwa-like or short /ɪ/ in the second syllable, followed by the velar nasal /ŋ/. Mouth position: lips gently rounded for /ʊ/ or spread for /ʌ/ depending on accent, tongue slightly back for /d/ and the back of the tongue rising to enable /ŋ/. Audio reference: you’ll find native pronunciation in major dictionaries and platforms like Pronounce or Forvo.”,
Common mistakes: misplacing stress as on the second syllable (pu-dding) or pronouncing the first vowel as a long /u:/ as in 'food'. Correction: keep primary stress on the first syllable /ˈpʌ/ or /ˈpʊ/ and shorten the second vowel to /ɪ/ or shwa-like /ɪ/. Ensure the final is the velar nasal /ŋ/ without trailing vowel; avoid adding an extra syllable or softening /d/ into a d-zh blend. Practice with minimal pairs like ‘pudding’ vs ‘pudding-uh’ and test with a short pause after /ˈpʌd/.
US typically /ˈpʌ.dɪŋ/ with a clear /d/ and often a shorter, lax /ɪ/. UK usually /ˈpʊ.dɪŋ/ or /ˈpʊd.ɪŋ/ with slightly rounded /ʊ/ and a crisper /d/, rhoticity not affecting this word. Australian English often aligns with UK vowels, with /ˈpʌd.ɪŋ/ or /ˈpʊ.dɪŋ/, depending on speaker, sometimes broader /ʌ/ or /ʊ/ qualities. Across all variants, the final /ŋ/ remains, and the first syllable is stressed. IPA references in dictionaries confirm these variations.”,
The difficulty lies in the short, clipped first vowel ( /ʌ/ or /ʊ/ ), followed by a consonant cluster /d/ and the velar nasal /ŋ/. Many learners mispronounce the /d/ as a flap or lose the final /ŋ/ to an /n/ or /ŋk/. Additionally, regional vowel shifts influence quality (US /ʌ/ vs UK /ʊ/). Practicing with minimal pairs and listening to native sources helps lock the two-syllable rhythm and the precise alveolar stop before the nasal.”,
The word often betrays learners with attention to the /ˈp/ onset (p- sound) and the short vowel in the first syllable, which can shift between /ʌ/ and /ʊ/, plus the /ŋ/ ending that requires the back of the tongue to rise to the soft palate. Some speakers might insert a tiny extra vowel if over-slowed. The key is crisp /d/ and a firm but brief /ɪ/ or /ɪŋ/ ending in natural speech. Watch for a clean /ˈpʌd.ɪŋ/ or /ˈpʊ.dɪŋ/ in fast speech.
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- US: emphasize the first syllable with a slightly more open /ʌ/; the second syllable uses a lax /ɪ/ or schwa-like /ɪ/ before the final nasal. Keep the /d/ crisp, not flapped. IPA: US /ˈpʌ.dɪŋ/. - UK: often crisp /ˈpʊ.dɪŋ/ with a shorter, clipped first vowel; maintain a clear /d/ and the final /ŋ/. IPA: /ˈpʊ.dɪŋ/ - AU: Similar to UK, but some speakers reduce the vowel quality toward /ʊ/ or /ʌ/ depending on region; practice with both versions and mirror what you hear. IPA: /ˈpʌ.dɪŋ/ or /ˈpʊ.dɪŋ/ - General tips: keep the first syllable stressed, avoid adding a strong /ɡ/ or /ŋk/ after /d/, and ensure the final is nasal without lingering vowel. Reference IPA in dictionaries to confirm local variation.
Pudding traces to the Old French word bodin, from Latin botulus meaning sausage or entrails, reflecting ancient puddings that mixed meat with cereals. In English, pudding first appeared in the 14th century as a generic term for a boiled or steamed preparation, often encasing meat. By the 17th–18th centuries, “pudding” expanded to sweet desserts in Britain, where plum pudding became a traditional Christmas dish. The modern sense is twofold: in the UK, a dessert pudding; in the US, a creamy, dessert-like or custard-based dish, and in some contexts, a savory sausage-like preparation (blood sausage) retained from early mixed-meat puddings. The term’s versatility grew with culinary diversification and regional recipes, cementing “pudding” as both a general category and a specific dessert in contemporary usage.
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Words that rhyme with "Pudding"
-ing sounds
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