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Chocolate Pudding

A chocolate pudding made with butter, sugar, eggs, almonds, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Beat the butter, sugar, and egg yolks together for 15 minutes.

  2. Add the grated chocolate, pounded almonds, vanilla, and cinnamon; mix well.

  3. Beat the egg whites until stiff and fold them into the mixture.

Steam and serve

  1. Sprinkle a buttered mold with breadcrumbs and fill it with the mixture.

  2. Place the mold in boiling water and boil for about 2 hours.

  3. Serve with whipped cream flavored with vanilla.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: sotolon (curry, maple).

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

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

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
Egg whites, beaten until stiff, lighten the mixture and give the pudding its airy structure.
Butter
Beaten with sugar, it adds richness and a tender, moist texture.
Pounded almonds
Add body and a nutty flavour, and help keep the pudding moist and tender.
Grated chocolate
Provides the main chocolate flavour and richness to the pudding.
Sugar
Sweetens the pudding and helps the butter and eggs beat into a light base.

The step that matters

Folding in the beaten egg whites. Stiff whites hold air that lightens the batter. Overmixing or stirring vigorously deflates them, 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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