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Dessert

Chocolate Pudding

A steamed chocolate pudding made with sugar, butter, egg, milk, flour, baking powder, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, cream together the sugar and butter.

  2. Add the egg and mix well.

  3. Stir in the milk.

  4. In a separate bowl, combine the flour and baking powder.

  5. Gradually add the dry ingredients to the wet mixture.

  6. Fold in the melted chocolate.

Steam and serve

  1. Pour the mixture into a greased pudding mold.

  2. Steam for 2 hours.

  3. Serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the main structure that sets the pudding as it cooks.
Baking powder
Releases gas during steaming, helping the pudding rise and turn light.
Egg
Binds the batter and adds structure and richness as it sets.
Butter
Adds fat for a tender texture and rich flavour.
White sugar
Sweetens the pudding and helps give it a tender crumb.
Chocolate
Gives the pudding its chocolate flavour and dark colour.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding flour in portions and mixing gently keeps the batter smooth and lump-free. Overmixing once flour is in develops gluten, which can make the pudding tough and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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