Skip to main content
Dessert

Baked Chocolate Pudding

A baked chocolate pudding made with breadcrumbs, butter, chocolate, milk, eggs, sugar, vanilla, and cream.

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

Why it works: Vanilla and milk 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.

Make the base

  1. Boil the butter, milk, and chocolate together.

  2. Pour the mixture over the breadcrumbs, then add the sugar.

  3. When cool enough, mix in the egg yolks, cream, and vanilla.

  4. Turn the mixture into a well-greased pie dish.

Bake the pudding

  1. Bake in a moderate oven (350°F / 175°C) for 30 minutes.

Top and finish

  1. Whisk the egg whites until stiff, then mix in 2 tablespoons of sugar.

  2. Spread the egg white mixture on top of the pudding when set.

  3. Sprinkle with a little sifted sugar.

  4. Bake in a cool oven (300°F / 150°C) until pale brown.

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. Vanilla + milktop 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

Vanilla and sugar 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

Eggs
Yolks set the custard, and whites whipped into a foam form the light topping.
Breadcrumbs
Soak up the hot chocolate milk to form the body of the pudding.
Chocolate
Provides the main chocolate flavour and some richness.
Butter
Adds fat for richness and a smooth, tender texture.
Milk
Supplies the liquid that softens the breadcrumbs and sets with the eggs.
Sugar
Sweetens the pudding and helps stabilise the whipped egg whites.

The step that matters

Mixing in the egg yolks. Add the yolks only when the chocolate mixture is cool enough. If it is too hot, the yolks can scramble instead of blending smoothly and thickening the custard 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