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Dessert

Steamed Chocolate Pudding

A steamed pudding made with flour, baking powder, cinnamon, salt, egg yolk, sugar, butter, milk, melted chocolate, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk 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. Sift together the flour, baking powder, cinnamon, and salt several times.

  2. In a bowl, beat the egg yolk, then gradually add the sugar, melted butter, and milk.

  3. Stir the wet mixture into the flour mixture.

  4. Beat in the melted chocolate and the beaten egg white.

Steam and serve

  1. Pour the mixture into 3 buttered cups.

  2. Steam for about 25 minutes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cinnamon + chocolatetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,808 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Flour
Provides the structure that holds the pudding together as it cooks.
Baking powder
Releases gas during steaming, lifting the batter so the pudding turns light and spongy.
Egg white
Beaten air and protein set during steaming, giving the pudding a lighter, tender crumb.
Egg yolk
Adds richness and helps bind the batter into a smooth, tender texture.
Butter
Adds fat for a moist, tender texture and rich flavour.
Chocolate
Gives the pudding its chocolate flavour and a deep, rich colour.

The step that matters

Beat in the egg white gently. Beaten egg white is full of trapped air that lifts the batter while steaming. Overmixing knocks that air out, so the pudding comes out dense instead of light.

“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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