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Dessert

Chocolate Pudding

A chocolate pudding made by baking bread soaked in milk, butter, sugar, and chocolate, then folded with eggs and sweetened egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the chocolate base

  1. Boil 2 cups of milk with 2 tablespoons of butter, 1 cup of sugar, and 3 oz of grated chocolate.

  2. Pour the mixture over 3 slices of bread that have been soaked in a little of the milk.

  3. Beat the mixture well.

Bake and serve

  1. When cold, stir in the yolks of 4 eggs.

  2. Bake until done.

  3. Spread the beaten and sweetened egg whites on top and brown.

  4. Serve with pudding sauce or plain or with whipped cream.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Soaks up the warm chocolate milk, giving the pudding a soft, bread-based body.
Milk
Forms the liquid base that the bread soaks up and the custard sets in.
Chocolate
Adds deep chocolate flavour and a dark colour to the custard.
Egg yolks
Enrich the custard and help it set smoothly and firmly when baked.
Egg whites
Beaten and sweetened, they form a foam that bakes into a browned topping.
Butter
Adds richness and a smooth, rounded mouthfeel to the chocolate base.

The step that matters

Stirring in the egg yolks. Stir the yolks in only once the chocolate mixture has cooled. Yolks added to a very hot mixture can scramble into small lumps, and a smooth, evenly set custard depends on adding them gently.

“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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