Skip to main content
Dessert

Steamed Chocolate Pudding

A steamed chocolate pudding made with egg, sugar, milk, flour, baking powder, chocolate, butter, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Steamed Chocolate Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the egg and sugar.

  2. Melt the chocolate and butter together, then add to the egg mixture.

  3. Stir in the milk, vanilla, and flour until combined.

Steam and serve

  1. Pour the mixture into a melon mold and steam for 2 hours.

  2. Serve hot with sweetened whipped 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Egg
Binds the batter and adds structure as it sets during steaming.
Flour
Provides the structure that holds the pudding together after steaming.
Baking powder
Releases gas that helps the pudding rise and become light.
Chocolate
Supplies the chocolate flavor and richness of the pudding.
Butter
Adds fat for richer flavor and a tender, moist texture.
Sugar
Sweetens the pudding and adds moisture to the batter.

The step that matters

Steam for the full time without lifting the lid. Steam is what cooks and sets a batter this dense. Opening the pot lets steam escape and cooling air in, which can leave the pudding dense or unevenly set. Keep the water boiling steadily so the pudding cooks through evenly.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes