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Dessert

Chocolate Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. 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 pudding

  1. Scald the milk in a saucepan.

  2. Add the bread crumbs and chocolate to the milk.

  3. Remove from heat and stir in ½ cup sugar and the beaten egg yolks.

  4. Pour the mixture into a baking dish and bake at 350°F (175°C) for 15 minutes.

Top and serve

  1. Beat the egg whites until stiff, then gradually add 3 tablespoons sugar.

  2. Spread the meringue on top of the pudding and brown it in the oven.

  3. Serve with cream.

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

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Chocolate + sugartop 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

Milk
Forms the liquid base that softens the bread crumbs and sets into the custard.
Bread crumbs
Absorb the milk and give the pudding a soft, body-filled texture.
Egg yolks
Thicken and enrich the pudding as they set during baking.
Chocolate
Provides the main flavour and colour of the pudding.
Egg whites
Whip into a stiff meringue that gives a light, browned topping.

The step that matters

Beat the egg whites until stiff. Egg whites must be beaten until they hold stiff peaks, and sugar added gradually, so the meringue stays glossy and stable while it browns 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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