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Dessert

Chocolate Pudding

A chocolate pudding made with stale bread crumbs, milk, butter, eggs, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding base

  1. Pour 1 quart of boiling milk over 10 large tablespoons of stale bread crumbs and sweeten to taste.

  2. Add 1 tablespoon of butter.

  3. Flavor with vanilla extract once the mixture is cold.

  4. Stir in 5 tablespoons of grated chocolate and the yolks of 4 eggs.

Bake and serve

  1. Beat the 2 egg whites until stiff and fold them into the mixture.

  2. Pour into a baking dish and bake until set.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Stale bread crumbs
Absorb the hot milk to form the soft, pudding-like body of the dish.
Egg yolks
Thicken the custard and enrich it as it sets.
Egg whites
Whipped to stiffness, they lighten the mixture and help it rise and set airy.
Grated chocolate
Provides the chocolate flavor and adds richness to the pudding.
Milk
Hydrates the bread crumbs and forms the liquid base that sets when baked.

The step that matters

Fold in the beaten egg whites. Whites beaten until stiff hold air that lightens the pudding. Overmixing or deflating them during folding makes the texture dense, so fold gently and keep the air.

“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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