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Dessert

Chocolate Pudding

A baked chocolate pudding made with grated chocolate, bread crumbs, milk, sugar, and eggs, topped with a sweet icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding base

  1. Combine grated chocolate, bread crumbs, and milk in a saucepan.

  2. Boil the mixture until it thickens like porridge.

  3. Remove the saucepan from heat and let the mixture cool.

  4. Stir in the sugar and four eggs.

  5. Pour the mixture into a baking dish.

Bake and ice

  1. Bake the pudding until it sets.

  2. Beat the reserved egg whites for the icing.

  3. Gradually add sugar to the egg whites until the icing reaches a spreadable consistency.

  4. Spread the icing over the baked pudding.

  5. Brown the icing slightly under the broiler.

Serve

  1. Serve the pudding warm with 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and help it set into a firm, sliceable pudding when baked.
Bread crumbs
Absorb the milk and thicken the mixture into a soft, porridge-like body.
Milk
Provides the liquid that thickens with the crumbs and cooks into the pudding base.
Grated chocolate
Supplies the chocolate flavor and color of the pudding.
Egg whites
Whipped with sugar to form a stable, spreadable icing that browns under the broiler.

The step that matters

Let the mixture cool before adding the eggs. Eggs stirred into a very hot mixture can scramble or cook unevenly, which would leave the pudding grainy instead of smooth and set evenly when baked.

“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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