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Dessert

Chocolate Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk 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 chocolate milk

  1. Scald the milk in a saucepan.

  2. Stir in the grated chocolate.

  3. Bring the mixture to a boil.

Assemble and bake

  1. Pour the chocolate mixture over the bread crumbs.

  2. Add the beaten egg yolks mixed with sugar.

  3. Fold in the beaten egg whites gently.

  4. Bake at 350°F (175°C) for 20 minutes.

Serve

  1. Serve hot with hard 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. Bread + milktop 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. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  4. Bread + eggtop 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

Eggs
Yolks enrich and bind the custard, while whites whipped and folded in lighten the texture.
Bread crumbs
Provide the bulk and absorb the chocolate milk to form the pudding's body.
Milk
Supplies the liquid that soaks the crumbs and sets into a custard as it bakes.
Grated chocolate
Gives the pudding its chocolate flavor and a rich, fudgy depth.
Sugar
Sweetens the pudding and adds tenderness to the custard.

The step that matters

Folding in the egg whites. Whites hold air only while whipped; folding gently keeps the bubbles intact so the pudding rises and stays light rather than dense.

“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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