Skip to main content
Dessert

Chocolate Pudding

A baked chocolate pudding made with bread soaked in water, milk, eggs, sugar, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Chocolate Pudding

Ingredients

Directions

Make the custard

  1. Dissolve the grated chocolate in hot water.

  2. Scald the milk in a double boiler.

  3. Dissolve the corn-starch in a little scalded milk.

  4. Stir the dissolved corn-starch into the dissolved chocolate.

  5. Keep stirring in the boiler until thickened.

  6. Beat the yolks of 4 eggs with 1 cup of sugar.

  7. Add the beaten yolk mixture to the cooled chocolate mixture.

Assemble and bake

  1. Pour the mixture over 2 slices of bread soaked in water.

  2. Bake until set.

Top and serve

  1. Beat the egg whites until stiff, adding 4 tablespoons of sugar.

  2. Spread the beaten egg whites over the pudding.

  3. Brown the pudding in the oven.

  4. Serve hot or cold.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Milk
Forms the liquid base of the custard and adds richness and body.
Corn-starch
Thickens the chocolate custard as it heats and is stirred.
Eggs
Yolks thicken the custard and whites form a light, airy topping.
Grated chocolate
Provides the chocolate flavor and color of the custard.
Sugar
Sweetens the custard and stabilizes the whipped egg whites.

The step that matters

Keep stirring in the boiler until thickened. Corn-starch only thickens once it heats fully while being stirred. Stopping early leaves the custard thin, and stopping too little stirring lets it scorch or form lumps on the bottom of the pan.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesCorn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesChocolate CookiesChocolate Cookies76 recipes