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Dessert

Chocolate Pudding

A baked chocolate pudding made with bread crumbs, milk, eggs, sugar, and topped with meringue.

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 base

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

  2. Let the mixture cool.

  3. Stir in the beaten yolks of 5 eggs and the whites of 2 eggs along with the sugar and grated chocolate.

  4. Pour the mixture into a baking dish and bake at 350°F (175°C) for 2 hours.

Top and serve

  1. 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 it 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
Thickens the milk into a soft, custard-like body as it boils.
Eggs
Set the pudding when baked and enrich it; the whites also whip into the meringue.
Milk
Forms the liquid base that the bread crumbs thicken and the eggs set.
Grated chocolate
Gives the pudding its chocolate flavour and color.
Sugar
Sweetens the pudding and helps stabilise the whipped egg white meringue.

The step that matters

Beat the meringue until stiff peaks form. Egg whites whip best when clean and free of yolk, and whipping until stiff peaks traps air that gives the meringue its light, lofty texture. Underwhipped meringue can weep or collapse under the oven heat.

“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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