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Chocolate pudding is a class of dessert with chocolate flavors. There are two main types: a boiled then chilled, texturally a custard set with starch, version commonly eaten in the U.S., Canada, and East and South East Asia; and a steamed/baked, texturally similar to cake, version that is popular in the UK, Ireland, Australia, and New Zealand. For other uses, see Chocolate (disambiguation). ...
This article focuses on egg-thickened custards. ...
Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...
Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic - President George Walker Bush (R) - Vice President Dick Cheney (R) Independence from...
East Asia Geographic East Asia. ...
Location of Southeast Asia Southeast Asia is a subregion of Asia. ...
For other uses, see Cake (disambiguation). ...
Chocolate pudding (North American and Asian version)
 Jell-O brand chocolate pudding The US/Canada and Asian version is one of the most common varieties of sweet or dessert pudding served in these countries. It is usually eaten as a snack or dessert. It is also used as a filling for chocolate pie. Image File history File linksMetadata Chocolate_pudding. ...
Image File history File linksMetadata Chocolate_pudding. ...
Pudding can be prepared with a large variety of toppings such as fresh fruit and/or berries, and whipped cream Christmas pudding Dessert pudding Illustrations from Isabella Beetons Mrs Beetons Book of Household Management, 1861 In the United Kingdom, and some Commonwealth countries, pudding is the common name for...
A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ...
Not to be confused with Desert. ...
Historically, it is a variation on chocolate custard, with starch used as thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book. For other uses, see Chocolate (disambiguation). ...
This article focuses on egg-thickened custards. ...
Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose book, The Boston Cooking-School Cookbook, became a widely used culinary text. ...
In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a health food in the modern sense of the term, but as a wholesome, high-calorie food for those with poor appetites due to ill-health. General Foods (Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Jell-O Chocolate Pudding" in 1936. Healthful eating is the act of following a balanced nutritional diet. ...
General Foods, formerly shorthand for the General Foods Corporation, is now a brand of Kraft Foods. ...
Modern chocolate pudding is usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. Occasionally, eggs are still used when making chocolate pudding. Usually it is cooked together on the stovetop, but other methods exist including steaming, baking (sometimes in a bain-marie) or freezing (using gelatin as a thickener). Sometimes white chocolate pudding is made. Chocolate pudding is commonly purchased ready-made in stores, popular brands include Jell-O Pudding by the Kraft Foods Corporation and Snack Pack (pudding) by Hunt's. A glass of cows milk. ...
This article is about sugar as food and as an important and widely-traded commodity. ...
For other uses, see Chocolate (disambiguation). ...
Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ...
Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...
For other uses, see Flour (disambiguation). ...
Products treated with cornstarch Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ...
A bain-marie (or water bath; plural bains-marie) is an apparatus used in cooking for applying gentle heat to food. ...
In physics and chemistry, freezing is the process whereby a liquid turns to a solid. ...
This article does not cite any references or sources. ...
Kraft Foods Inc. ...
Hunts Snack Pack is a brand of individually packaged single-serving snacks, specifically, shelf-stable pudding and gels. ...
Hunts is the name of a brand of tomato sauce made by ConAgra Foods, Inc. ...
Chocolate pudding (British Isles and Australasian version) In Britain, Ireland, Australia, and New Zealand, chocolate pudding is similar in preparation to the Farmer and Frazer versions in early 20th century United States. It is a steamed dessert which consists of flour, baking powder, sugar, whole eggs, vanilla essence, and cocoa powder or chocolate mixed together to make a batter and steamed or baked similar to Christmas pudding. Texturally it is similar to chocolate cake, but denser courtesy of being steamed or baked with boiling water poured over the pudding batter. For other uses, see Flour (disambiguation). ...
Baking powder Baking Powder is a dry chemical leavening agent used in baking and deodorizing. ...
This article is about sugar as food and as an important and widely-traded commodity. ...
An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ...
For other uses, see Essence (disambiguation). ...
Cocoa powder, also known as cocoa solids, is the nonfat component of chocolate after the fat, known as cocoa butter, has been separated. ...
For other uses, see Chocolate (disambiguation). ...
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. ...
Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. ...
For other uses, see Cake (disambiguation). ...
Many people make their own chocolate puddings at home, but commercially produced frozen or refrigerated versions are commonly available in supermarkets. In Australia and New Zealand, Sara Lee or Aunt Betty's are popular brands of commercial chocolate puddings. Sara Lee Corporation (NYSE: SLE) is an American consumer-goods company based in Illinois. ...
See also Chocolate Mousse is a form of creamy desert that is popular in many countries, especially France. ...
Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. ...
Binomial name Diospyros digyna Jacq. ...
References - Culinary Arts Institute Encyclopedic Cookbook, Ruth Berolzheimer, ed. (1988).
- Larousse Gastronomique, by Prosper Montangné (1961).
- Food Timeline-- history notes: puddings.
- The Boston Cooking-School Cook Book by Fannie Merritt Farmer. "Steamed Chocolate Pudding" (1918). (http://www.bartleby.com/87/r1195.html).
- Kentucky Receipt Book by Mary Harris Frazer. (1903). (http://www.oldlouisville.com/Recipes/Puddings/chocolatepudding.htm)
- A History of Jell-O Brand 1930-1940.
- 1939 Jell-O Pudding advertisement.
- BBC recipe of Chocolate self-saucing pudding - a good example of the British and Australasian version of chocolate pudding
- Aunt Betty's Chocolate Fudge Pudding. A commercial example of the British version on sale in New Zealand
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