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Dessert

Chocolate Pudding

A baked chocolate pudding topped with meringue, served cold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

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 pudding

  1. Boil the bread crumbs and milk together until thickened.

  2. Let the mixture cool, then stir in the beaten yolks of 5 eggs and the whites of 2 eggs along with 1 cup of sugar and the grated chocolate.

  3. Pour the mixture into a baking dish.

  4. Bake at 350°F (175°C) for 30 minutes.

Top and serve

  1. In a separate bowl, beat the remaining 3 egg whites with 5 tablespoons of sugar and 1 teaspoon of vanilla until stiff peaks form.

  2. Spread the meringue over the top of the pudding.

  3. Brown the meringue in the oven.

  4. Serve cold with cream.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Bread crumbs
Thicken the milk into a soft, set base for the pudding.
Milk
Provides the liquid that the bread crumbs soak up and the custard sets from.
Eggs
Set the pudding as they cook and give the meringue its structure when whipped.
Sugar
Sweetens the pudding and helps stabilise the whipped egg white meringue.
Grated chocolate
Adds chocolate flavour and richness to the pudding base.

The step that matters

Brown the meringue in the oven. Meringue can easily over-brown or weep if left too long, while under-baking leaves it soft and sticky. Watch it closely so the top turns golden while the pudding stays intact.

“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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