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Dessert

Chocolate Pudding

A baked chocolate pudding topped with meringue and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate 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 pudding

  1. Scald the milk in a saucepan.

  2. Add the bread crumbs and grated chocolate to the milk.

  3. Remove from heat.

  4. Stir in the sugar and beaten egg yolks.

  5. Pour the mixture into a baking dish.

  6. Bake at 350°F (175°C) for 15 minutes.

Make the meringue and serve

  1. Beat the egg whites until stiff.

  2. Gradually add the sugar to the egg whites.

  3. Spread the meringue on top of the pudding.

  4. Brown the meringue in the oven.

  5. Serve with 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Milk
Forms the liquid base of the pudding and gives it a soft, creamy texture.
Bread crumbs
Absorb the milk and help thicken the pudding into a soft, spoonable body.
Egg yolks
Set during baking to give the pudding structure and a rich, custardy texture.
Grated chocolate
Provides the main flavour and adds richness to the pudding.
Egg whites
Whipped into a stiff foam that forms the light meringue topping.

The step that matters

Browning the meringue. Whipped egg whites need to be stiff and the sugar fully incorporated so the meringue holds its shape. Browning it in the oven needs watching, since it can burn quickly.

“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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