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Dessert

Chocolate Pudding

A chocolate pudding made with grated chocolate, flour, milk, bread or sponge cake, eggs, sugar, and butter, steamed in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and milk 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

Make the base

  1. In a pan, combine grated chocolate and flour with milk. Stir carefully until it boils.

  2. Pour the chocolate mixture over the grated bread or sponge cake in a bowl and let it cool.

Combine

  1. Beat the egg yolks with sugar for 15 minutes, then mix with the cooled pudding.

  2. Add the egg whites, beaten to stiff peaks, and gently fold everything together.

Steam and serve

  1. Brush a melon mold with melted butter, pour in the pudding, and steam for 1.5 hours.

  2. Serve hot with arrowroot sauce or ground sugar.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

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

  5. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Vanilla and sugar 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

Eggs
Yolks set the custard and whites, whipped to peaks, lighten the pudding's texture.
Flour
Thickens the milk and chocolate mixture so the pudding holds its shape.
Vanilla chocolate
Provides the main chocolate flavor and some richness.
Bread or sponge cake
Soaks up the chocolate mixture and adds body to the pudding.
Milk
Forms the liquid base that the flour thickens and the eggs set.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.

The step that matters

Folding in the egg whites. Whites beaten to stiff peaks trap air that gives lift. Stirring or mixing them hard deflates the foam, leaving a denser 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.

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