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Dessert

Steamed Chocolate Pudding

A steamed chocolate pudding made with flour, milk, egg, butter, sugar, baking powder, and melted chocolate.

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 ↓

Steamed Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Sift the flour, sugar, and baking powder together in a bowl.

  2. In a separate bowl, mix the milk and egg.

  3. Gradually add the milk and egg mixture to the dry ingredients, mixing well.

  4. Add the melted chocolate and beat until smooth.

  5. Fold in the melted butter.

Steam

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

  2. Steam for one hour.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg
Binds the batter and adds structure as it sets during steaming.
Flour
Forms the main structure of the pudding as the batter sets.
Baking powder
Releases gas that lightens the batter and helps it rise.
Melted chocolate
Provides the chocolate flavour and colour throughout the pudding.
Melted butter
Adds fat for a richer, more tender crumb.

The step that matters

Cover the mold tightly before steaming. A tight cover keeps steam trapped around the pudding so it cooks evenly and stays moist. If steam escapes, water can seep in and the pudding may cook unevenly or turn soggy.

“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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