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Chocolate Pudding

A steamed chocolate pudding made with chocolate, eggs, butter, sugar, flour, vanilla, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and milk 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

Make the chocolate base

  1. Dissolve the chocolate in ½ pint of boiling water and stir well.

  2. Combine the dissolved chocolate, butter, flour, and milk in a saucepan and stir until it boils.

  3. Beat the eggs and sugar separately, then add them to the mixture.

  4. Add vanilla essence to flavor.

Steam and serve

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

  2. Serve with plain custard.

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. Vanilla + milktop 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

Eggs
Set the pudding and give it structure as they cook.
Flour
Thickens the mixture so the pudding holds its shape.
Butter
Adds richness and a smooth, tender texture.
Chocolate
Provides the main chocolate flavor and color.
Milk
Supplies the liquid that the pudding sets from.

The step that matters

Beat the eggs and sugar separately, then add them to the mixture.. Beating the eggs and sugar separately lets the eggs be incorporated evenly without lumps. Adding them to the warm mixture gently sets them into the batter.

“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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