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Dessert

Chocolate Pudding

A chocolate pudding made with chocolate, butter, milk, cream, sugar, eggs, corn starch, and vanilla, baked for two hours.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the base

  1. Mix one-quarter pound chocolate and three tablespoonfuls flour with one cup of milk, beating smooth.

  2. Add one-quarter pound fresh butter, melted, and cook all until it loosens from the pot.

  3. Add one teaspoon, stir all together, and let it cool.

Make the pudding

  1. In the meantime, mix the yolks of seven eggs with one-quarter pound powdered sugar, adding first the cold dough, then the beaten whites of seven eggs and a little vanilla.

  2. Put the whole into a buttered form and let it cook for two hours.

Make the sauce

  1. For the sauce, take one-quarter quart cream and one-quarter quart milk; cook both with one-quarter pound sugar and a little vanilla extract.

  2. Add to the mixture three yolks of eggs to which one teaspoon corn starch and a little cold milk have been added, and let the whole cook for a few minutes, stirring all the time.

Nutrition, whole recipe (rough)

1039Calories
29 gProtein
40 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. 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. See the original page.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Chocolate
Provides the main flavour and body of the pudding base.
Butter
Adds richness and a smooth, tender texture to the base.
Eggs
Set the pudding and thicken the custard as they cook.
Corn starch
Thickens the sauce so it becomes smooth and coats a spoon.
Milk
Provides moisture and forms the base of the pudding and sauce.
Cream
Adds richness and body to the sauce.

The step that matters

Cooking the sauce with the egg yolks. Yolks thicken gently at moderate heat, but they can scramble if the mixture boils or is not stirred constantly. Stirring keeps the heat even and the sauce smooth.

“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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