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Chocolate Pudding

A steamed chocolate pudding with a creamy chocolate sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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

Make the pudding

  1. Beat the egg yolks until light and gradually add the sugar.

  2. Stir in the sweet milk and melted chocolate until well combined.

  3. Add the flour and baking powder, and beat until smooth.

  4. Mix in a little salt, then fold in the beaten egg whites.

  5. Spoon the mixture into greased cups and steam for 20 minutes.

Make the sauce

  1. For the sauce, beat together the powdered sugar and butter until creamy.

  2. Add the vanilla and gradually stir in the milk.

  3. Place the mixture in a bowl over boiling water and stir until smooth and creamy.

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. Milk + buttertop 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. Flour + buttertop 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

Egg yolks and whites
Whites trapped by folding add lightness and help the pudding rise and set.
Flour
Provides the structure that holds the pudding together after steaming.
Baking powder
Releases gas during cooking, making the pudding light and open in texture.
Sugar
Adds sweetness and helps tenderise the crumb.
Chocolate
Gives the pudding its chocolate flavour and deep colour.
Butter
Adds richness and a creamy texture to the sauce.

The step that matters

Fold in the egg whites gently. Beaten whites hold the air that lightens the pudding; stirring them vigorously deflates the foam, leaving a dense result.

“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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