So rich and creamy! Chocolate pudding is essentially the same as custard, the difference being the added cornstarch to make it thicker. Pudding, or a version of we call pudding today, dates back to the Middle Ages where they would make sweet pudding-like custards flavored with honey and nuts. In the late 1800’s and early 1900’s, pudding was fed to children and invalids not as a dessert but as high-caloire, wholesome food to those with little appetite.
In 1918 the first packaged pudding was introduced to the marketed by My*T*Fine. Jell-O did not introduce its chocolate pudding mix until 1934 as Walter Baker’s Dessert, changing it to Jell-O in 1936.
The key to making chocolate pudding is to use a heavy bottomed pot over medium-low heat to prevent the milk from scorching and to stir it constantly to prevent it from sticking. Some people push their pudding through a fine-mesh sieve after it has cooked to remove any lumps that formed while cooking. Pudding can be eaten warm, striaght from the stove top or cooled in the refrigerator. If you do not like a thin film or skin on the top of your pudding, then press a sheet of plastic wrap over the top while it cools.
Gourmet, February 2007 from epicurious.com
2 tablespoons sugar