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Dessert

Chocolate Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Mix all the dry ingredients together.

  2. Separate the eggs and beat the yolks until creamy.

  3. Add milk to the yolks and pour into the dry ingredients.

  4. Stir in the melted butter and mix well.

  5. Add the melted chocolate and fold in the beaten egg whites.

Steam and serve

  1. Pour into a well-greased pudding dish and steam for 1½ to 2 hours.

  2. Serve with a creamy 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Provides the starch structure that holds the pudding together as it cooks.
Eggs
Yolks add richness and set the custard, while beaten whites lighten the batter.
Baking powder
Releases gas during cooking, helping the pudding rise and become light.
Butter
Adds fat that makes the texture tender and rich.
Chocolate
Gives the pudding its main flavor and adds richness.
Sugar
Adds sweetness and helps browning and flavor development.

The step that matters

Folding in the beaten egg whites. Gentle folding keeps the air trapped in the whites, which helps the pudding rise and stay light. Stirring vigorously deflates the foam and makes the pudding 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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