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Dessert

Chocolate Pudding

Chocolate pudding made with eggs, sugar, nuts, lemon, chocolate, and bread crumbs, boiled until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nuts and chocolate work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Beat the egg yolks and sugar until light.

  2. Add all ingredients and mix well.

  3. Gently fold in the stiffly beaten egg whites.

Cook and serve

  1. Pour the mixture into a mold and boil for 1½ hours.

  2. Serve with any desired 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. Nuts + chocolatetop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Nuts + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together174 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 and bind the batter; whipped whites trap air for a light, lifted texture.
Sugar
Sweetens the pudding and helps the yolks whip to a light, smooth batter.
Bread crumbs
Provide body and absorb moisture, giving the pudding a soft, cake-like crumb.
Baking powder
Releases gas during cooking, helping the pudding rise and stay tender.
Grated chocolate
Supplies the main chocolate flavour and richness throughout the pudding.
Chopped nuts
Add crunch and a toasty flavour against the soft pudding.

The step that matters

Gently fold in the stiffly beaten egg whites. Whites hold air that gives the pudding its lift. Stirring or beating them in vigorously knocks out that air, leaving a dense, heavy pudding instead of a light one.

Swap the lemon

How well each one fits the dish's main ingredients (egg, nuts, sugar, bread, chocolate):

  1. Vanillafits better
  2. Datesfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, nuts, sugar, bread, chocolate. 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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