Talk:Chocolate pudding

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This article was nominated for deletion on 231205. The result of the discussion was keep. An archived record of this discussion can be found here.

Contents 1 Accuracy Dispute 2 Royal pudding 3 Another type of chocolate pudding? 4 Quibbles

[edit] Accuracy Dispute

I'm not sure about the line: "Currently, the top-selling brand of chocolate pudding is manufactured under the Jell-O® brand by the Kraft Foods Corporation.", Since there is no date for this statement, and no supporting reference, the factual accuracy of the line cannot be determined easily, so this line needs a reference or needs to be deleted.TheRingess 04:52, 23 December 2005 (UTC)

[edit] Royal pudding

I think Royal brand chocolate pudding mix may pre-date Jell-O's, but can't readily find a date. Crypticfirefly 19:40, 23 December 2005 (UTC)

[edit] Another type of chocolate pudding?

I grew up with the type of chocolate pudding described in the main article in Hong Kong, but when I came to New Zealand I read recipes describing chocolate pudding as "flour, baking powder, milk, butter, egg, and cocoa powder beaten together and steamed" similar to Christmas puddings. It turns out this is the standard British recipe and cookbooks published in New Zealand and Australia likewise only mention this one rather than the common American recipe. Is there a necessity to divide the article into two and mentioning a "North American version" and a "British Isles and Australasian version"? (Unsigned comment by 222.152.15.64)

A good start might be to add the information about the British version to this article. Crypticfirefly 15:16, 28 February 2006 (UTC)

Thanks, and I have added information about the British/Australasian version. I also noticed Fannie Farmer's recipe for the Boston Cooking School Cookbook is essentially identical to the modern British/Australasian edition. Perhaps at one point in America chocolate pudding could mean both versions but then steamed puddings had gone out of fashion in the US while it remains popular in Britain, Australia, and New Zealand?

Probably true. I wonder if we can track down a reference for it. (Wouldn't want to engage in "original research" here.) Crypticfirefly 04:35, 2 March 2006 (UTC)

[edit] Quibbles

Firstly, by 'textually', do we mean 'texturally'? Or is this to do with the semiotics of pudding?

Secondly, speaking as a Brit, i'm not sure the term "chocolate pudding" is really used here (at least not in a specific sense - it just means any dessert made with chocolate, but usually something soft and smoothish, rather than a cake). It might be a regional or historical usage that i'm just not familiar with, though. Or it might be a food only the vulgar classes eat.

Thirdly, should we mention Angel Delight, since that's rather similar to the American pudding? Or is it more of a mousse? Not having had American pudding, i'm not sure. Also, it's been suggested to be that the Dutch vla is similar to American pudding; again, i'm not familiar with the latter, so i can't say for sure. I get the impression pudding is rather stiffer - vla is pourable, albeit only just.

-- Tom Anderson