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Dessert

Chocolate Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. 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

  1. Scald the milk in a saucepan.

  2. Add the bread crumbs and grated chocolate to the milk.

  3. Remove from heat and stir in the sugar and egg yolks.

  4. Pour the mixture into a baking dish and bake at 350°F (175°C) for about 30 minutes.

Top and serve

  1. Beat the egg whites until stiff, sweeten them, and spread on top of the pudding.

  2. Brown the top slightly under the broiler.

  3. Serve hot 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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Enrich the custard and help it set as it bakes.
Bread crumbs
Thicken the milk and give the pudding its body.
Egg whites
Whipped to form a light, airy topping that puffs and browns.
Grated chocolate
Provides the chocolate flavor throughout the pudding.
Sweet milk
Forms the liquid base that the crumbs soften into and the custard sets from.

The step that matters

Beat the egg whites until stiff. Egg whites must be beaten to stiff peaks for the topping to hold its volume. Under-beaten whites collapse and weep, while sugar added after stiffening is hard to incorporate evenly, so the meringue-like layer may turn out flat or grainy.

“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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