Skip to main content
Dessert

Chocolate Pudding

A steamed chocolate pudding made with chocolate, flour, sugar, butter, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare

  1. Mix the chocolate, flour, sugar, and butter together.

Make the pudding

  1. Boil the milk and stir until it pulls away from the sides of the pan, then let it cool.

  2. Break the eggs and whisk the whites and yolks separately.

  3. Add the yolks to the pudding mixture and stir well, then fold in the whipped whites.

Steam and serve

  1. Pour into a buttered basin and steam for 1 hour.

  2. Turn out and serve hot.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Whipped whites trap air for lift, while the yolks enrich and help the pudding set.
Flour
Provides starch that thickens and gives the pudding its body as it cooks.
Butter
Adds richness and fat, giving a tender, smooth texture.
Sugar
Adds sweetness and softens the texture of the pudding.
Chocolate
Supplies the main flavour and deep colour, with its cocoa fat adding richness.
Milk
Supplies liquid that moistens the mixture and helps form a custardy texture.

The step that matters

Fold in the whipped whites. Whites hold air only when whipped, and that air gives the steamed pudding its lift. Stir the yolks in well first, then fold the whites in gently so they do not deflate.

“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.

More chocolate pudding recipes

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

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes