Skip to main content
Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, chocolate, eggs, sugar, bread crumbs, and vanilla, topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. 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 chocolate milk

  1. Boil the milk in a saucepan.

  2. Add the chocolate and stir until dissolved.

  3. Remove from heat and let cool slightly.

Make the custard base

  1. Beat the 6 eggs (reserve 3 egg whites) until light and fluffy.

  2. Add sugar to taste and the bread crumbs to the egg mixture.

  3. Pour the chocolate milk into the egg mixture and stir to combine.

  4. Season with vanilla extract.

Bake and top with meringue

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) until set.

  2. Once cool, beat the reserved egg whites with sugar and vanilla until stiff peaks form.

  3. Spread the meringue on top of the pudding and return to the oven until lightly browned.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Bind the pudding and set it into a soft custard when baked.
Milk
Provides the liquid base that carries the chocolate and softens the bread crumbs.
Bread crumbs
Add body and absorb liquid, giving the pudding a tender, thickened texture.
Chocolate
Gives the pudding its main flavor and dark color.
Sugar
Sweetens the pudding and the meringue.

The step that matters

Let the chocolate milk cool slightly before adding the eggs. Very hot liquid can scramble the eggs instead of blending smoothly, leaving a grainy custard. Cooling it slightly lets the eggs thicken gently as the pudding sets.

“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.

More chocolate pudding recipes

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

You might also like

Chocolate CreamChocolate Cream171 recipesBread PuddingBread Pudding153 recipesVanilla Ice CreamVanilla Ice Cream108 recipesSoft Ginger BreadSoft Ginger Bread85 recipes