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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, grated chocolate, sugar, eggs, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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

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 chocolate base

  1. Scald the milk and grated chocolate together in a saucepan, then set aside to cool.

  2. In a bowl, mix nearly 1 cup of sugar with a little milk and the yolks of the eggs.

  3. Combine the cooled chocolate mixture with the egg yolk mixture.

Bake and brown

  1. Bake the mixture in a preheated oven at 350°F (175°C) until set.

  2. Beat the egg whites until stiff, then mix in a little sugar and spread on top of the pudding.

  3. Return the pudding to the oven for a few minutes to brown the top.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Milk
Forms the liquid body of the pudding, providing moisture that sets with the eggs.
Grated chocolate
Supplies the chocolate flavor and, once melted into the hot milk, the pudding's rich color.
Sugar
Sweetens the pudding and helps keep the custard tender.
Eggs
Thicken the custard as they set in the oven, giving the pudding its structure.
Butter
Adds fat for a smoother, richer mouthfeel.
Flour
Stabilizes the custard and helps it hold its shape when set.

The step that matters

Baking until set. Egg proteins coagulate as they heat, so the pudding must be baked only until just set. Overbaking makes the custard grainy and weeping, while underbaking leaves it runny.

“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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