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Dessert

Chocolate Pudding

A chocolate pudding made with cracker crumbs, chocolate, butter, milk, salt, sugar, and egg whites, steamed in a double boiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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

Make the pudding

  1. Combine cracker crumbs, grated chocolate, and butter in a bowl.

  2. Boil the milk and pour it over the mixture, stirring thoroughly.

  3. Add salt and sugar, mixing well.

  4. Beat the egg whites until stiff peaks form, then fold them into the mixture.

  5. Transfer to a greased double boiler and steam for 1 hour.

Serve

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and give the steamed pudding a light, airy texture.
Cracker crumbs
Provide the starchy base that soaks up the milk and holds the pudding together as it steams.
Milk
Hydrates the crumbs and helps form a moist, tender body in the pudding.
Granulated sugar
Sweetens the pudding and contributes to its soft, moist texture.

The step that matters

Folding in the egg whites. Fold gently so the whipped foam keeps its air; stirring or deflating it makes the steamed pudding dense instead of light.

“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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