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Dessert

Chocolate Pudding

A baked chocolate pudding made with milk, bread crumbs, chocolate, eggs, and sugar, topped with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. In a saucepan, combine milk, bread crumbs, chocolate, and sugar.

  2. Cook over medium heat until it thickens like custard.

Bake and top

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) for 15 to 20 minutes.

  2. While baking, beat the reserved egg whites with 2 tablespoons of sugar until stiff peaks form.

  3. Spread the egg white mixture over the pudding and brown slightly under the broiler.

  4. Serve warm with cream 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: 2-undecenal (sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Egg whites form the stiff meringue topping that sets and browns on the pudding.
Bread crumbs
Absorb the milk and thicken the mixture into a custard-like texture.
Milk
Forms the liquid base that thickens into a custard when heated.
Chocolate
Provides the chocolate flavor and color throughout the pudding.

The step that matters

Cooking the base until it thickens. Heating the milk and bread crumbs gently until custard-thick is needed so the mixture holds its shape. Stirring over medium heat helps prevent scorching on the bottom of the pan.

“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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