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Dessert

Milton Pudding

A custard-like pudding made with bread crumbs, milk, eggs, sugar, salt, and chocolate, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

Make the chocolate milk

  1. Scald the milk in a double boiler.

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

  3. Once the chocolate has dissolved, pour the mixture over the bread crumbs.

Bake and serve

  1. Add the eggs and mix well.

  2. Pour the mixture into a buttered baking dish.

  3. Bake until the center is firm, about 30 minutes.

  4. 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
Bind the custard and set it into a firm, sliceable pudding when baked.
Bread crumbs
Absorb the milk and form the body of the pudding.
Milk
Provides the liquid that the crumbs soak up and the eggs set in.
Baker’s chocolate
Gives the pudding its chocolate flavor and color.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Bake until the center is firm. Eggs set as their proteins coagulate with heat. Pulling the pudding too early leaves a loose, runny center, while overbaking can make it dry and grainy.

“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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