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Dessert

Cocoa Nut Pudding

A baked pudding made with grated cocoa nut, butter, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cocoa Nut Pudding

Why it works: Cocoa and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 548 recipes. Both carry delta-undecalactone, which smells coconut, creamy. The science ↓

Cocoa Nut 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. Beat the butter until creamy.

  2. Add the grated cocoa nut and sugar to the butter, mixing well.

  3. In a separate bowl, beat the egg whites until frothy.

  4. Fold the egg whites into the cocoa nut mixture.

Bake

  1. Pour the mixture into a dish lined with puff pastry.

  2. Bake until set and golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cocoa + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together548 recipes

    Shared aroma: delta-undecalactone (coconut, creamy).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cocoa + sugartop 27% of all pairs
    Smell alikelow
    Cooked together956 recipes

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

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

What each ingredient does

Cocoa nut
Adds moisture, body and its own sweet, nutty flavor to the filling.
Fresh butter
Adds richness and a tender texture when beaten until creamy.
White sugar
Adds sweetness and helps the top brown as it bakes.
Egg whites
Trapped air from beating gives lightness, and the proteins set the filling as it bakes.

The step that matters

Fold the egg whites into the cocoa nut mixture. Folding gently keeps the air beaten into the egg whites. That air gives lift and a light texture, and overmixing deflates it, leaving a denser pudding.

Swap the cocoa

How well each one fits the dish's main ingredients (butter, sugar, egg):

  1. Almondfits better
  2. Pecansfits better
  3. Filbertfits better
  4. Cocoathe original

Fit is the average pairing score against butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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