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Dessert

Chocolate and Almond Pudding

A steamed pudding made with butter, flour, chocolate, milk, egg yolks, sugar, almonds, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate and Almond Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix the butter, flour, grated chocolate, and milk until smooth.

  2. In another bowl, beat the egg yolks with the sugar until creamy.

  3. Add the chopped almonds to the egg yolk mixture.

  4. In a separate bowl, beat the egg whites until stiff peaks form.

  5. Combine the first mixture with the egg yolk mixture, adding it a spoonful at a time while beating constantly.

  6. Gently fold in the beaten egg whites.

Steam and serve

  1. Pour the mixture into a buttered mold and steam for one hour.

  2. Turn out the pudding and serve with hard 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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

Egg whites
Whipped to stiff peaks, they lighten the pudding and give it a airy texture.
Egg yolks
Enrich the batter and help bind it into a tender, custard-like crumb.
Flour
Provides structure so the pudding holds its shape after steaming.
Butter
Adds fat for richness and a softer, moister texture.
Grated chocolate
Supplies the main chocolate flavor and some richness to the batter.
Chopped almonds
Add nutty flavor and a bit of texture to the pudding.

The step that matters

Folding in the egg whites. Whipped egg whites trap air that makes the pudding light. Stirring them in vigorously knocks out that air, so fold gently with a spatula to keep the pudding airy.

“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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