Question: Tom Pudding derived its name from a type of English food that is a part of the traditional what?

Context paragraphs:
Nigel Slater: Nigel Slater (born 9 April 1958) is an English food writer, journalist and broadcaster.  He has written a column for "The Observer Magazine" for over a decade and is the principal writer for the "Observer Food Monthly" supplement.  Prior to this, Slater was food writer for "Marie Claire" for five years.  He also serves as art director for his books.

Instant pudding: Instant pudding and pie filling is an instant food product that is manufactured in a powder form and used to create puddings and pie filling.  It is produced using sugar, flavoring agents and thickeners as primary ingredients.  Many flavors of instant pudding are produced by Kraft Foods and marketed under the Jell-O brand name.  Instant pudding can be used in some baked goods.

Tom Pudding: Tom Pudding was the name given to the tub boats on the Aire and Calder Navigation, introduced in 1863 and used until 1985, which were a very efficient means of transferring and transporting coal from the open cast collieries of the South Yorkshire Coalfield near Stanley Ferry to the port of Goole, competing with rail.  The name derives from their resemblance to a string of black puddings or perhaps Yorkshire puddings and the first name of original constructor.

Kirschenmichel: "Kirschenmichel" (other names include "Kirschenplotzer", "Kerschemischel", "Kirschpfanne" and "Kirschenmännla") is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hessen.  It is kind of a pudding and similar to Bread pudding and Bread and butter pudding.

Budino: Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding.  The word originally referred to a type of medieval sausage, similar to English pudding.  Budino is the Italian word for custard or pudding.  It can be thickened with cornstarch or cookies to make it more a soufflé or ganache, and can be sauced with various flavors, including chocolate, caramel, apple, and butterscotch.

Christmas pudding: Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants.  It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit.  Despite the name "plum pudding," the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins.  The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices.  The pudding is usually aged for a month or more, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.

Eve's pudding: Eve's pudding, also known as Mother Eve's pudding, is a type of traditional British pudding now made from apples and Victoria sponge cake mixture.  The apples are allowed to stew at the bottom of the baking dish while the cake mixture cooks on top.  The name is a reference to the biblical Eve.  It is a simplified version of Duke of Cumberland's pudding.  The earliest known version dates from 1824, predating baking powder, and therefore uses grated bread and shredded suet.

Yorkshire pudding: Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water.  It is often served with beef and gravy and is part of the traditional Sunday roast.

Persimmon pudding: Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding.  This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie).  These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread.

Gillian Riley: Gillian Riley is an English food writer.  She was born and brought up in Yorkshire, read History at Cambridge, and after obtaining a diploma in education went to live in London where she worked as a designer in print and publishing, combining this with part-time teaching.  Study trips to Italy in pursuit of lettering and inscriptions fuelled a passion for the history of Italian gastronomy which gradually took over her life.  Her illustrated translation of Giacomo Castelvetro's "The Fruit, Herbs & Vegetables of Italy" was published by Viking Penguin in 1989, and in paperback, text only, by Prospect Books in 2012.  Then followed three titles in the Painters & Food series for Pomegranate Books: Renaissance Recipes, "Impressionist Picnics", and "The Dutch Table".  A ""Feast for the Eyes", the National Gallery Cookbook, involved the lateral thinking needed to use art to illuminate the story of food, and food to shed light on hitherto ignored aspects of painting.  "Food in Art", Reaktion Books 2015, covers earliest times to the Renaissance.  "The Oxford Companion to Italian Food", OUP 2007 describes contemporary Italian food in its historic background.  She is currently working on a biography of Ulisse Aldrovandi, the sixteenth century naturalist.

Supporting paragraphs: Tom Pudding Yorkshire pudding
Answer: Sunday roast