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Dessert

Chocolate Pudding

A steamed chocolate pudding made with chocolate, breadcrumbs, sugar, eggs, milk, and served hot with a chocolate‑port sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare the pudding

  1. Grate the chocolate.

  2. Stir the grated chocolate into the breadcrumbs with the sugar.

  3. Beat the eggs well, then add the milk to the beaten eggs.

  4. Stir all the ingredients together.

  5. Pour the mixture into a mold.

Steam and make the sauce

  1. Steam the mixture for 30 to 60 minutes.

  2. Stir 2 teaspoons of grated chocolate into 1 pint of boiling water for the sauce.

  3. Mix in 1 teaspoon of cornstarch (previously mixed with cold water), then cook the sauce until thick.

  4. Add a large ⅓ cup of port wine to the sauce.

Serve

  1. Serve the pudding hot.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Bind the mixture and help it set as it steams.
Breadcrumbs
Provide body and absorb the milk so the pudding holds its shape.
Cooking chocolate
Adds rich chocolate flavour and colour to the pudding.
Milk
Adds moisture and softens the breadcrumbs into a custard-like texture.
Cornstarch (in the method)
Thickens the sauce as it cooks.

The step that matters

Cook the sauce until thick. Cornstarch only thickens once it is heated, and it must be mixed with cold water first so it does not clump. Cooking until thick ensures the sauce reaches a smooth, pourable body.

“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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