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Dessert

Chocolate Fudge Pudding

A baked chocolate pudding made with melted chocolate, sugar, water, eggs, milk, and served in custard cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Fudge Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Make the chocolate base

  1. Melt the chocolate in a saucepan.

  2. Stir in 2 tablespoons of sugar and ¾ cup of water until smooth and boiling.

Make the batter

  1. Beat the egg yolks and mix in ½ cup of sugar.

  2. Fold in the beaten egg white.

  3. Combine the chocolate mixture with the egg mixture, add 1 cup of milk and mix thoroughly.

Bake

  1. Butter some custard cups and dredge them with granulated sugar.

  2. Pour the mixture into the cups.

  3. Place the cups in a baking dish surrounded by boiling water.

  4. Bake in a moderate oven until firm, ensuring the water does not boil.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Chocolate
Provides the main flavour and rich body of the pudding.
Egg yolks
Enrich the pudding and help it set into a firm, custard-like texture.
Egg white
Adds whipped lightness and airy structure to the batter.
Milk
Adds moisture and softness to the custard.
Sugar
Sweetens the pudding and helps form the sauce-like syrup base.

The step that matters

Keep the water bath below boiling. Gentle, indirect heat lets the egg custard set evenly and stay smooth. Boiling water heats the cups too fast, which can curdle the eggs and leave the pudding spongy or cracked.

“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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