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Dessert

Chocolate Pudding

A chocolate pudding made with bread, chocolate, eggs, butter, sugar, milk, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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.

Make the custard

  1. In a bowl, mix the grated bread and chocolate with a little milk.

  2. Add the egg yolks and sugar to the mixture.

  3. In a saucepan, heat the remaining milk until it boils.

  4. Stir the milk into the bread and chocolate mixture, then add the butter.

  5. Cook over low heat, stirring constantly until thickened.

Bake and brown

  1. Butter a pudding dish and pour in the pudding mixture.

  2. Bake in a preheated oven at 350°F (175°C) for a few minutes.

  3. Beat the egg whites until stiff, then gradually add the powdered sugar and cornstarch.

  4. Spread the egg white mixture over the pudding and brown it.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that thickens into the custard when heated.
Grated bread
Adds body and soaks up liquid, giving the pudding a soft structure.
Grated chocolate
Provides the main chocolate flavour and some richness.
Eggs
Thicken the custard as they set and form the stiff whites for the topping.
Butter
Adds fat, richness and a smooth mouthfeel to the custard.
Sugar
Adds sweetness and helps stabilise the beaten egg whites.

The step that matters

Cooking the custard over low heat. Stirring constantly over low heat keeps the egg proteins from overcooking and scrambling, so the mixture thickens smoothly instead of turning grainy.

“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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