Skip to main content
Dessert

Chocolate Pudding

A steamed chocolate pudding made with eggs, flour, sugar, butter, chocolate, soda, milk, and whipped egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare the batter

  1. Beat the butter until creamy.

  2. Add the eggs and stir well.

  3. Mix in the flour and then the chocolate.

Steam the pudding

  1. Grease a tin and cover it with a piece of paper.

  2. Pour the mixture into the tin, cover with paper and a damp cloth, and tie it down.

  3. Steam gently for 1 to 2 hours.

Make the sauce and serve

  1. For the sauce, melt 1 oz. chocolate with ⅓ cup milk and mix in the whipped egg yolk just before serving.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Bind the batter and add structure as they set during steaming.
Flour
Provides the structure that holds the pudding together as it cooks.
Butter
Adds fat and richness, giving the batter a tender texture.
Sugar
Adds sweetness and helps give the pudding a soft, tender crumb.
Carbonate of soda
Reacts with the mixture to help the pudding rise and lighten.

The step that matters

Steam gently for 1 to 2 hours. Gentle steaming cooks the eggs and flour evenly without boiling water getting into the tin. Vigorous boiling can make the pudding coarse or cause the sides to break up.

“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 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes