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Dessert

Steamed Chocolate Pudding

A steamed pudding made with butter, sugar, egg yolks, chocolate, almonds, egg whites, flour, milk, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Steamed Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Rub the butter with the sugar until well combined.

  2. Add the egg yolks, grated chocolate, and chopped almonds, mixing thoroughly.

  3. Fold in the beaten egg whites gently until just combined.

  4. Pour the mixture into a greased pudding mold and steam until set.

Make the sauce

  1. For the sauce, combine the egg yolks, flour, sugar, and milk in a saucepan.

  2. Cook over medium heat, stirring constantly until thickened.

  3. Remove from heat and stir in the vanilla.

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

What each ingredient does

Egg whites
Beaten and folded in to lighten the batter and give the pudding an airy structure.
Egg yolks
Enrich the pudding and thicken the sauce as it cooks.
Butter
Adds richness and a tender texture to the pudding.
Grated chocolate
Provides the main flavor and richness of the pudding.
Flour
Thickens the sauce as it cooks with the milk.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air beaten into the egg whites. Overmixing deflates the foam, so the pudding becomes 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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