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Dessert

Steamed Chocolate Pudding

A steamed pudding made with eggs, sugar, sweet milk, chocolate, flour, baking powder, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Steamed Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Beat the yolks of the eggs until light, then add sugar and mix well.

  2. Stir in the sweet milk and melted chocolate until combined.

  3. Add the flour and mix until smooth.

  4. Fold in the stiffly beaten egg whites and the baking powder.

Steam and serve

  1. Grease cups with butter and fill them with the mixture.

  2. Steam for 30 minutes until set.

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. 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. 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).

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
Yolks enrich the batter and whites, beaten stiff and folded in, give the pudding its light, airy structure.
Flour
Provides the starch and gluten network that sets the pudding into a firm, sliceable body as it steams.
Chocolate
Supplies the chocolate flavour and some fat, colouring the pudding and adding richness.
Sugar
Adds sweetness and helps tenderise the crumb while softening the eggs' structure.
Magic baking powder
Releases gas in the batter so the pudding rises and becomes lighter during steaming.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold air that makes the pudding light. Stirring them vigorously deflates the foam, while gentle folding keeps it, so the baking powder can lift the batter well.

“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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