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Dessert

Chocolate Pudding

A baked chocolate pudding made with egg, sugar, milk, baking powder, flour, chocolate, 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 ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream the egg with the sugar.

  2. Add the milk and baking powder, then mix in enough flour to make a stiff batter.

  3. Melt the chocolate with the butter and stir into the batter.

Bake and serve

  1. Pour the mixture into a pudding dish.

  2. Place in a preheated oven at 400°F (200°C) for 1 hour.

  3. Serve with a clear vanilla-flavored sauce.

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

Egg
Binds the batter and adds structure as it sets in the oven.
Baking powder
Releases gas in the heat, helping the pudding rise and turn light.
Flour
Provides the structure that holds the stiff batter together while baking.
Chocolate
Gives the pudding its chocolate flavor and rich color.
Butter
Adds fat for richness and a tender texture.
Sugar
Sweetens the pudding and helps tenderize the crumb.

The step that matters

Mix in enough flour to make a stiff batter. Too little flour leaves a batter too loose to hold its shape, while too much makes the pudding dense and dry. Stiffness balances structure and moisture.

“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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