Skip to main content
Dessert

Chocolate Pudding

A baked chocolate pudding made with butter, sugar, eggs, milk, flour, baking powder, chocolate, salt, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and gradually add half the sugar while beating.

  3. Beat the egg yolks until thick and lemon-colored, then gradually add the remaining sugar.

  4. Combine the butter and yolk mixtures, adding the milk alternately with the sifted flour, baking powder, and salt.

  5. Fold in the beaten egg whites, melted chocolate, and vanilla.

Bake and serve

  1. Pour the batter into a buttered angel cake pan and bake until done.

  2. Remove from the pan, cool slightly, and place on a serving dish.

  3. Fill the center with sweetened whipped cream flavored with vanilla and pour it around the mold.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Creams with sugar to create a tender, rich crumb and adds fat for flavor.
Egg yolks
Add richness and help bind the batter into a set, tender structure.
Egg whites
Whipped and folded in to lighten the batter and help it rise.
Flour
Provides the structure that holds the pudding together as it bakes.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Cooking chocolate
Supplies the chocolate flavor and some richness to the batter.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the egg whites. Stirring vigorously deflates the batter, which leads to a dense, flat pudding.

“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 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes