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Dessert

Farina Chocolate Pudding

A steamed chocolate pudding made with farina, milk, butter, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Farina Chocolate Pudding

Ingredients

Directions

Make the farina base

  1. Boil the milk with the butter.

  2. Gradually stir in the farina until thick.

  3. Remove from heat and let cool.

Make the chocolate mixture

  1. Beat the egg yolks until light.

  2. Add the sugar and grated chocolate, and mix well.

  3. Combine the yolk mixture with the cooled farina.

  4. Fold in the stiffly beaten egg whites.

Steam and serve

  1. Pour the mixture into a buttered mold and cover.

  2. Steam for 1 hour.

  3. Serve with sauce.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Sugar + chocolatetop 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. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Farina
Thickens the milk into a firm, sliceable pudding base as it cooks.
Egg whites
Beaten stiff and folded in, they lighten the pudding and give it a airy texture.
Egg yolks
Enrich the custard and help bind the pudding as it sets.
Milk
Forms the liquid base that the farina swells and thickens in.
Grated chocolate
Gives the pudding its chocolate flavor and color.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air trapped in the whites; stirring vigorously deflates them, leaving a denser pudding after steaming.

“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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