Skip to main content
Dessert

Chocolate Pudding

A chocolate pudding made with chocolate, biscuits, milk, eggs, sugar, vanilla, and cream, folded with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla 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 chocolate base

  1. Grate the chocolate and place it in a saucepan.

  2. Pour the milk over the chocolate and stir until smooth.

  3. Crumble the biscuits and add them to the mixture.

  4. Place the saucepan over medium heat and stir until boiling.

  5. Allow to boil for 5 minutes.

  6. Remove from heat and let cool slightly.

Finish the mixture

  1. Add the egg yolks one by one, then add the sugar and beat well.

  2. Whip the egg whites to stiff peaks and gently fold them into the mixture.

Steam and serve

  1. Grease a mold thoroughly and pour in the mixture.

  2. Cover the mold with a sheet of paper and place it in a saucepan half full of boiling water.

  3. Boil for 2 hours.

  4. Turn out onto a hot dish and pour a little whipped cream around 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

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

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Biscuit + vanillatop 9% of all pairs
    Smell alikestrong
    Cooked together422 recipes

    Shared aroma: maltol (caramel, sweet).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla 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 thicken the custard and whites, whipped and folded in, give the pudding a light, airy structure.
Chocolate
Provides the main flavour and, as it melts into the milk, gives the pudding its body.
Finger biscuits
Soak up the liquid and help give the pudding a soft, cake-like structure as it steams.
Milk
Forms the liquid base that sets with the eggs and biscuits into a tender, moist pudding.
Double cream
Adds richness and fat, giving a smooth mouthfeel and a silky finish.

The step that matters

Folding in the egg whites. Whites must be whipped to stiff peaks and folded in gently; overmixing deflates the foam, so the pudding loses its light texture.

“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 recipesBaking Powder BiscuitBaking Powder Biscuit119 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipes