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Dessert

Chocolate Pudding

Chocolate pudding made with butter, sugar, eggs, flour, baking powder, milk, grated chocolate, served with chocolate sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and sugar together.

  3. Add the eggs and mix well.

  4. In a separate bowl, combine the flour and baking powder.

  5. Gradually add the flour mixture and milk to the butter mixture, mixing until smooth.

  6. Fold in the grated chocolate.

  7. Pour the batter into a tube pan and bake for about 30‑35 minutes.

Make the sauce

  1. For the sauce, combine the grated chocolate, sugar, vanilla, and water in a saucepan.

  2. Boil the mixture until it thickens.

Serve

  1. Serve the pudding hot on a plate with the sauce around it and top with whipped 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. Butter + milktop 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. Butter + flourtop 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
Provides the structure that holds the pudding's crumb together as it bakes.
Eggs
Add structure and richness, helping the batter set during baking.
Butter
Adds fat for a tender crumb and rich flavour.
Baking powder
Releases gas in the batter, causing the pudding to rise in the oven.
Milk
Adds moisture, loosening the batter and keeping the crumb soft.
Grated sweet chocolate
Provides the main chocolate flavour and sweetness in the pudding.

The step that matters

Adding the flour mixture and milk gradually. Adding the dry mixture and milk in portions to the creamed butter and eggs helps the batter stay smooth and emulsified. Adding everything at once can cause the mixture to split or turn lumpy, which leads to a coarser, uneven pudding.

“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 →

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