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Dessert

Baked Chocolate Pudding

A baked chocolate pudding made with bread crumbs, milk, sugar, chocolate, eggs, vanilla, and thick cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Baked Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the base

  1. Scald the milk and pour it over the bread crumbs.

  2. Let the mixture stand for 4 hours.

  3. Mix the melted chocolate with 4 cups of sugar and a little milk.

  4. Add the chocolate mixture, beaten eggs, salt, and vanilla to the bread mixture.

Bake and make the sauce

  1. Pour into a baking dish and bake in a moderate oven (350°F / 175°C) for 1 hour.

  2. For the sauce, beat the thick cream and milk until stiff.

  3. In a separate bowl, beat the egg yolks and whites separately, adding a little powdered sugar to the yolks.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: 2-undecenal (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
Soak up the hot milk, giving the pudding body and a soft, absorbent structure.
Eggs
Set the custard as they cook, giving the pudding its structure and richness.
Chocolate
Provides the main flavor and dark color of the pudding.
Milk
Softens the bread crumbs and forms the liquid base that bakes into the pudding.
Sugar
Sweetens the pudding and helps tenderize its texture.

The step that matters

Beating the egg yolks and whites separately. Whites beaten to a stable foam add lift, while yolks mixed in without overbeating keep the pudding smooth and set properly rather than curdled or dense.

“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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