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Dessert

Chocolate Pudding

A custard-like dessert made with bread crumbs, milk, butter, sugar, chocolate, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Scald the milk in a saucepan.

  2. Add the bread crumbs, melted butter, sugar, and grated chocolate to the milk.

  3. Let the mixture cool, then stir in the beaten eggs.

  4. Pour the mixture into a baking dish and bake until set.

Make the sauce

  1. For the sauce, cream together the butter and sugar.

  2. Add vanilla and the beaten yolks of the eggs, then fold in the whipped egg whites.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Sugar + chocolatetop 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

Eggs
Bind the pudding and, as separated yolks and whites, add richness and a light texture to the sauce.
Bread crumbs
Soak up the hot milk and give the pudding body while it sets.
Milk
Forms the liquid base that the crumbs soak in and the eggs set into a custard.
Grated chocolate
Gives the pudding its chocolate flavour and deep colour.
Sugar
Adds sweetness to the pudding and helps create a creamy sauce when creamed with butter.

The step that matters

Bake until set. Eggs set through gentle heat and firm up as the proteins coagulate. Overbaking can make the pudding curdled, dry, or rubbery, so it should be removed once just set.

“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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