Skip to main content
Dessert

Chocolate Pudding

A chocolate pudding made with bread crumbs, melted chocolate, egg, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare

  1. Soak the bread crumbs in a little water, then squeeze out most of the water, leaving a paste.

Mix and bake

  1. Add the melted chocolate, beaten egg, extra yolk, milk, and baking powder.

  2. Bake until fairly firm.

Serve

  1. Serve hot with hard 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Bread + chocolatetop 23% of all pairs
    Smell alikemoderate
    Cooked together231 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Bread crumbs
Form the body of the pudding, soaking up the liquid to create a soft, spoonable base.
Eggs
Bind the mixture and set on baking, giving the pudding its firm, custard-like structure.
Milk
Adds moisture and softness, helping the crumbs and eggs form a tender texture.
Chocolate
Supplies the main flavor and some richness, with its fat adding smoothness to the pudding.
Baking powder
Releases gas during baking to lighten the pudding and give it a slightly risen texture.

The step that matters

Bake until fairly firm. Eggs set as they heat, so underbaking leaves the centre loose, while overbaking makes the pudding dry and rubbery. Watch for a firm edge and a centre that is only just set.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesBread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes