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Dessert

Chocolate Pudding

A sweet chocolate pudding made with milk, sugar, eggs, and butter, baked or boiled, served hot or cold.

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

Make the pudding

  1. Scald the sweet milk and grated chocolate together.

  2. Add the sugar and egg yolks, then bake.

Top and brown

  1. Beat the egg whites with 5 tablespoons of sugar.

  2. Spread the beaten egg whites on top when the pudding is done.

  3. Set in the oven to brown.

Alternative method

  1. Alternatively, boil 1 pint of milk.

  2. Add ½ cup of butter, 1 cup of sugar, and 3 ounces of grated chocolate.

  3. Pour this mixture over 2 slices of bread soaked in water.

  4. Add the well-beaten yolks of 4 eggs, then bake.

  5. Spread the beaten egg whites with sugar on top.

  6. Brown in the oven.

  7. Serve hot or cold.

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

Egg yolks
Set the custard and add richness and colour.
Sweet milk
Forms the liquid base that gives the pudding its body.
Grated chocolate
Gives flavour and colour to the custard base.
Sugar
Sweetens the pudding and helps the topping brown.
Bread
Soaks up the custard, giving a softer, spongier crumb.
Butter
Adds fat for a richer, smoother texture.

The step that matters

Spread the beaten egg whites on top when the pudding is done. Egg whites overcook quickly in the oven, becoming dry, rubbery, or weepy if left too long. The custard should be set first, so the topping browns lightly without curdling the base underneath.

“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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