Chocolate pudding
Jell-O brand chocolate pudding
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Chocolate puddings are a class of desserts with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Sweden, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, and New Zealand
In Britain, Ireland, Australia, and New Zealand, chocolate pudding is similar in preparation to the Daily Do versions in early 20th century United States. It is a steamed dessert which consists of flour, baking powder, sugar, whole eggs, vanilla aroma, 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.
The U.S./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 or black bottom pie.
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.
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Wikipedia