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Dessert

Chocolate Pudding

A baked chocolate pudding made with bread crumbs, milk, sugar, chocolate, egg yolks, and topped with stiff egg whites.

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

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. Mix the bread crumbs, milk, sugar, Baker's chocolate, and egg yolks together in a bowl.

  2. Cook the mixture on the stove over medium heat until it thickens.

Top and bake

  1. Transfer the mixture to an oven-safe dish and bake in a 350°F (175°C) oven for a few minutes.

  2. Beat the egg whites with 2 tablespoons of sugar until stiff peaks form.

  3. Spread the beaten egg whites on top of the pudding and let it brown slightly in the oven.

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. 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. 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

Bread crumbs
Thickens the pudding and gives it a soft, body-filled texture.
Milk
Provides the liquid that cooks into a creamy custard-like base.
Egg yolks
Thicken the mixture as it cooks and add richness to the pudding.
Egg whites
Whipped into a stiff foam that forms a light topping which browns in the oven.
Baker's chocolate
Provides the chocolate flavor and deep color of the pudding.
Sugar
Sweetens the pudding and helps stabilize the whipped egg white topping.

The step that matters

Cooking the mixture until it thickens. Egg yolks set as they heat, so cooking over medium heat while stirring prevents curdling or scrambling and gives a smooth, thick base. Heating too fast can make the eggs 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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