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Dessert

Chocolate Pudding.

A steamed chocolate pudding made with breadcrumbs, butter, eggs, milk, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding.

six dariole molds (alternative method)
Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the base

  1. Break the chocolate into small pieces and put it in a saucepan with the milk; simmer until dissolved.

Mix and fold

  1. Cream the butter and sugar together; stir in the egg yolks, breadcrumbs, milk, chocolate, and vanilla essence; mix well.

  2. Whisk the egg whites until stiff and gently fold them into the mixture.

Steam and serve

  1. Pour the mixture into a well-buttered mold, cover with greased paper, and steam for 1 to 1.5 hours; alternatively, pour into six well-buttered dariole molds and steam for about 25 minutes.

  2. Serve with custard or vanilla 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.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Egg whites whipped to stiff peaks lighten the pudding and help it set with a tender structure.
Breadcrumbs
Absorb the milk and butter to form the body of the pudding.
Butter
Creamed with sugar to add richness and a soft, tender crumb.
Chocolate
Provides the main flavour and richness of the pudding.
Milk
Melts the chocolate and moistens the breadcrumbs for a soft batter.

The step that matters

Folding in the whisked egg whites. Whites must be whisked until stiff but folded in gently. Overmixing knocks out the air bubbles that lighten the pudding, leaving it dense rather than light.

“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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