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Dessert

Chocolate Pudding

A sweet milk pudding made with chocolate, sugar, eggs, butter, and bread, baked or boiled and topped with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the chocolate base

  1. Scald the milk and grated chocolate together.

  2. When cool, add sugar and the yolks of 5 eggs.

  3. Bake.

Top and brown

  1. Beat the egg whites with 5 tablespoons of sugar.

  2. Spread on top.

  3. Set in the oven to brown.

Make the bread pudding

  1. Boil 1 pint of milk.

  2. Add ½ cup of butter, 1 cup of sugar, and 3 ounces of grated chocolate.

  3. Pour this mixture over 2 slices of bread soaked in water.

  4. When cool, add the well-beaten yolks of 4 eggs.

  5. Bake.

Finish and serve

  1. Spread the beaten egg whites with sugar on top.

  2. Brown in the oven.

  3. Serve hot or cold.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  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

Eggs
Yolks thicken the custard as they set, and beaten whites form a topping that browns.
Sugar
Sweetens the pudding and helps the beaten whites hold their shape.
Grated chocolate
Adds chocolate flavour and a deep colour to the pudding.
Butter
Adds richness and fat, giving a softer, more tender texture.
Bread
Soaks up the chocolate custard, giving the pudding body.
Milk
Forms the liquid base that the eggs set into.

The step that matters

When cool, add the yolks. Adding egg yolks to very hot liquid can scramble them, leaving lumps. Letting the mixture cool first lets the yolks blend in smoothly and set evenly as the pudding bakes.

“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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