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Dessert

Chocolate Pudding

A chocolate pudding made with milk, flour, sugar, chocolate, butter, salt, and vanilla.

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

  1. In a bowl, stir together the flour, sugar, and chocolate until dry.

  2. Gradually mix in 1 cup of milk until smooth.

  3. In a saucepan, bring the remaining 3 cups of milk to a boil.

  4. Stir the cold mixture into the boiling milk quickly while boiling.

  5. Once thickened, add the butter and vanilla.

Chill and serve

  1. Pour into molds and refrigerate until cold.

  2. Serve with cream.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Thickens the milk as it heats, giving the pudding its body and set.
Milk
Forms the liquid base that the flour and chocolate thicken into a pudding.
Sugar
Adds sweetness and helps soften the pudding's flavour against the chocolate.
Chocolate
Provides the main chocolate flavour and some richness to the pudding.
Butter
Adds fat for a smoother, richer mouthfeel in the finished pudding.

The step that matters

Adding the cold mixture to the boiling milk. Flour thickens by swelling in hot liquid. If the cold paste is added slowly or to milk that is not boiling, the flour can clump into lumps. Stirring quickly while the milk boils disperses it evenly so the pudding sets 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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