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Dessert

Chocolate Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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.

Prepare the base

  1. Soak the bread crumbs in boiling milk for 30 minutes.

  2. Melt the chocolate until smooth.

  3. Mix in the sugar, salt, vanilla, and beaten yolks of the eggs.

  4. Combine the chocolate mixture with the soaked crumbs.

Bake and serve

  1. Fold in the beaten egg whites.

  2. Bake at 350°F (175°C) for about 45 minutes.

  3. Serve with whipped cream or 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. 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. Bread + milktop 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
Yolks thicken the pudding and whites, folded in, lighten its texture as it bakes.
Bread crumbs
Soak up the hot milk and give the pudding body and a soft, tender crumb.
Chocolate
Provides the main flavor and richness, and firms slightly as the pudding sets.
Milk
Hydrates the bread crumbs and adds moisture that keeps the pudding tender.
Sugar
Sweetens the pudding and helps tenderize the custard-like texture.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten to stiff peaks and gently folded. Stirring or deflating them loses the lift that gives the pudding a light texture in the oven.

“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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