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Dessert

Chocolate Pudding

A steamed chocolate pudding made with sugar, butter, egg, milk, chocolate, vanilla, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Make the batter

  1. Melt the chocolate and mix it with the sweet milk.

  2. In a bowl, cream together the sugar and butter.

  3. Add the egg and vanilla to the creamed mixture and mix well.

  4. Combine the chocolate mixture with the creamed mixture.

  5. Sift together the flour and baking powder, then fold into the batter.

  6. Pour the mixture into a greased pudding mold.

Steam and serve

  1. Steam for one hour.

  2. Serve 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 helps the pudding set into a firm, tender texture.
Butter
Fat that creams with sugar to trap air and give a rich, tender crumb.
Sugar
Sweetens the pudding and helps the creamed butter hold air.
Baking powder
Releases gas as it heats, helping the pudding rise and turn light.
Chocolate
Supplies the main flavour and some fat, darkening the pudding.
Sweet milk
Adds moisture so the batter loosens into a pourable mixture.

The step that matters

Steam for one hour. Steaming cooks the pudding gently and evenly with moist heat, which keeps it tender. If the water boils dry or the steam escapes, the pudding can cook unevenly and turn dense or dry.

“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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