Skip to main content
Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, eggs, sugar, and topped with whipped cream and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Chocolate and almond are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard base

  1. Boil the chocolate in the milk until melted.

  2. Cool the mixture, then add the well-beaten eggs.

Bake and serve

  1. Pour the mixture into a well-greased dish and bake in a slow oven at 300°F (150°C).

  2. Once baked, turn out the pudding and sprinkle it all over with almonds.

  3. Pour whipped cream over the pudding just before serving.

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. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

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

    Shared aroma: 2,3-butanedione (butter, 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. Chocolate + milktop 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

Chocolate
Provides the main flavour and colour, and sets with the eggs as the pudding cooks.
Milk
Forms the liquid base that carries the chocolate and gives the pudding a soft, creamy body.
Eggs
Set when heated, giving the pudding its structure and a firm yet tender texture.
Sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Cooling before adding the eggs. If the chocolate and milk mixture is still hot when the beaten eggs go in, the eggs can scramble instead of blending smoothly. Cooling it first lets the eggs thicken evenly during baking.

Swap the almond

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

  1. Almondthe original
  2. Pecansfits about as well
  3. Hazelnutfits about as well
  4. Peanutfits about as well

Fit is the average pairing score against chocolate, milk, egg, sugar, cream. 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.

More chocolate pudding recipes

Steamed 30with Meringue 6Hot 6Baked 3Sauce 3Cold 3 See all 329 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes