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Dessert

Chocolate Pudding

A chocolate pudding made with grated chocolate, bread crumbs, milk, brown sugar, eggs, and topped with a sugar‑egg white icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Make the base

  1. In a saucepan, boil the grated chocolate, bread crumbs, and milk together until it reaches a pap-like consistency.

  2. Allow the mixture to cool, then stir in the brown sugar and 4 eggs.

Bake and ice

  1. Pour the mixture into a baking dish and bake until set.

  2. For the icing, beat the reserved egg whites until stiff, then gradually add 6 tablespoons of sugar.

  3. Spread the icing over the pudding and return it to the oven for a few minutes to 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. 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
Bind the custard and set it into a sliceable structure as it bakes.
Bread crumbs
Thicken the milk into a pap-like body that gives the pudding its soft texture.
Grated chocolate
Provides the chocolate flavor and deep color throughout the pudding.
Milk
Forms the liquid base that the crumbs soften in and the eggs set into custard.
Brown sugar
Adds sweetness and a molasses note while helping the browning of the top.
Egg whites
Whipped with sugar to form a stiff meringue icing that browns in the oven.

The step that matters

Beating the egg whites for the icing. Whites must be beaten until stiff and the sugar added gradually, so the foam holds its shape and bakes into a glossy, stable topping rather than weeping or collapsing.

“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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