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Dessert

Chocolate Pudding

A chocolate pudding made by dissolving chocolate and cinnamon in boiling water, then adding milk, sugar, eggs, and baking or steaming.

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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the chocolate base

  1. Combine grated chocolate and cinnamon with boiling water in a bowl.

  2. Let the mixture sit by the fire until dissolved.

Make the custard

  1. Mix in boiling milk and add sugar.

  2. Allow the mixture to cool.

  3. Stir in the beaten eggs until well combined.

Bake or steam and serve

  1. Pour the mixture into a buttered pie dish.

  2. Steam or bake in a 350°F (175°C) oven for 30 minutes.

  3. Serve hot when steamed or cold when baked, optionally 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 when heated, giving the pudding its firm, custard-like structure.
Milk
Provides the liquid base that gives the pudding its soft, creamy texture.
Chocolate
Supplies the main flavour and, once dissolved, colours and enriches the pudding.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Stir in the beaten eggs after the mixture has cooled. Eggs thicken when heated, so adding them to a very hot mixture can scramble them. Cooling first lets them blend smoothly and set into an even texture when baked or steamed.

“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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