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Dessert

Chocolate Pudding

A chocolate bread pudding made with milk, butter, sugar, chocolate, bread, and eggs, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 the milk, butter, sugar, and chocolate together.

  2. Soak the bread in a little milk, then pour the hot mixture over it.

  3. Once cooled, stir in the beaten egg yolks and mix thoroughly.

Bake and serve

  1. Bake until set, then spread the beaten egg whites mixed with a little sugar on top.

  2. Bake again until the egg whites are light brown.

  3. Serve with a thin custard 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. 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

Eggs
Egg yolks set the pudding into a custard, while whites form a light topping that browns.
Bread
Bread soaks up the chocolate mixture and provides the body of the pudding.
Milk
Milk makes the custard base that the bread soaks in and the eggs set.
Chocolate
Chocolate gives the pudding its flavour and dark colour.
Sugar
Sugar sweetens the pudding and helps the meringue-style topping brown.

The step that matters

Adding the egg yolks after cooling. If the chocolate mixture is still very hot when the yolks go in, the eggs can scramble instead of blending smoothly. Letting it cool first keeps the base smooth so it sets evenly in the oven.

“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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