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Dessert

Chocolate Pudding

A chocolate pudding made with grated chocolate, cinnamon, boiling water, milk, sugar, eggs, and butter, steamed or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chocolate base

  1. Combine grated chocolate and cinnamon with boiling water in a bowl. Let it sit by the fire until dissolved.

  2. Mix in boiling milk and sugar until well combined.

Make the custard

  1. Once cooled, add the beaten eggs and mix thoroughly.

  2. Pour the mixture into a buttered pie dish.

Cook and serve

  1. Steam the mixture.

  2. Bake the mixture in a 350°F (175°C) oven for 30 minutes.

  3. Serve hot when steamed.

  4. Serve cold when baked.

  5. Optionally garnish with sifted sugar or arrowroot sauce.

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

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

  2. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + cinnamontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,808 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
Beaten eggs set the pudding into a firm, sliceable custard when heated.
Chocolate
Provides the main flavour and, once melted, the rich colour and body of the pudding.
Milk
Adds moisture and creaminess, giving the custard a soft, smooth texture.
Sugar
Sweetens the pudding and helps balance the bitterness of the chocolate.

The step that matters

Adding the eggs to a cooled mixture. Eggs scramble if added to very hot liquid. Letting the chocolate mixture cool first lets the eggs thicken it smoothly as it cooks.

“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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