Skip to main content
Dessert

Milton Pudding

A chocolate bread crumb pudding baked with milk and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Milton Pudding

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Milton Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. In a double boiler, heat the milk until steaming.

  2. Add the finely scraped chocolate, sugar, and salt to the milk, stirring until the chocolate dissolves.

  3. Pour the chocolate mixture over the bread crumbs in a bowl.

  4. Beat the eggs and add them to the mixture, stirring well.

  5. Pour the mixture into a buttered baking dish.

Bake and serve

  1. Bake at 350°F (175°C) until the center is firm, about 30 minutes.

  2. Serve with a liquid sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set the pudding into a firm, sliceable custard as they cook.
Bread crumbs
Soak up the chocolate milk and give the pudding its body.
Milk
Forms the liquid base that carries the chocolate and sugar and sets with the eggs.
Chocolate
Provides the chocolate flavor and color throughout the pudding.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.

The step that matters

Baking until the center is firm. Eggs set as their proteins coagulate with heat. Pulling the pudding too early leaves a loose, wet center, while overbaking can make the custard grainy and weep liquid.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesBread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes