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Dessert

Chocolate Pudding

A baked chocolate pudding made with sugar, cocoa, milk, butter, flour, baking powder, and eggs.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 7 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 batter

  1. Stir butter and sugar.

  2. Beat yolks of eggs into sugar.

  3. Add milk and beaten whites of eggs.

  4. Then add flour with baking powder stirred in.

Bake and serve

  1. Bake in timbale pan.

  2. Fill in the center with whipped cream.

  3. Sauce for chocolate pudding: J4 cake chocolate; 1 cup milk; 1 tablespoon butter; cook until thickens.

  4. Serve over pudding.

Nutrition, whole recipe (rough)

988Calories
29 gProtein
35 gFat
137 gCarbs
What these numbers assume: 6 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
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 Kaufman, Nettie M. 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. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Eggs
Yolks enrich the batter and whites, beaten, lighten it and help it rise and set.
Flour
Provides structure, setting as the batter cooks into a firm pudding.
Baking powder
Releases gas in the batter, helping the pudding rise in the oven.
Sugar
Sweetens the pudding and helps tenderise the batter.
Butter
Adds fat for richness and a tender crumb.
Milk
Adds moisture to the batter, loosening it for baking.

The step that matters

Add the beaten egg whites gently. Beaten whites trap air that lifts the batter. Overmixing or deflating them makes the pudding dense and heavy instead of light.

Swap the cocoa

How well each one fits the dish's main ingredients (sugar, milk, butter, flour, egg):

  1. Almondfits better
  2. Chestnutfits better
  3. Milletfits better
  4. Cocoathe original

Fit is the average pairing score against sugar, milk, butter, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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Steamed 30with Meringue 6Hot 6Baked 3Sauce 3Cold 3 See all 329 →

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