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Dessert

Chocolate Pudding

Chocolate pudding made with milk, grated bread, chocolate, sugar, butter, eggs, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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. Heat the milk in a saucepan until boiling.

  2. Stir in the grated bread, sugar, grated chocolate, salt, and butter.

  3. Boil for 3 minutes, then remove from heat and pour into a pudding dish.

Add the eggs and bake

  1. Beat the yolks of 4 eggs and the whites of 2 eggs together, then stir into the pudding mixture.

  2. Bake in a preheated oven at 350°F (175°C) for 30 minutes.

Top and serve

  1. Beat the remaining 2 egg whites until stiff, then add 1 tablespoon of sugar.

  2. Spread the egg white mixture on top of the pudding and brown delicately in the oven.

  3. Serve cold without 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: 2-undecenal (sweet).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its structure and body.
Grated bread
Absorbs the milk and thickens the mixture, giving the pudding a soft, body-rich texture.
Milk
Forms the liquid base that the bread softens in and the eggs set into.
Grated chocolate
Adds the main chocolate flavour to the pudding.
Sugar
Sweetens the pudding and helps sweeten the beaten egg white topping.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Stirring the beaten eggs into the pudding mixture. Egg proteins set at around 160°F to 180°F, so adding them to a very hot mixture can scramble them. Stir steadily and let the mixture cool slightly first so the pudding bakes smooth.

“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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Steamed 30with Meringue 6Hot 6Baked 3Sauce 3Cold 3 See all 329 →

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