Suet Pudding

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. Raisin + flourtop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Cinnamon + raisintop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

3. Lemon + cinnamontop 7% of all pairs
   Smell alikestrong
   Cooked together7,950 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

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

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

5. Cinnamon + flourtop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour

Provides the starch and structure that hold the pudding together as it steams.

Suet

Adds fat that keeps the pudding moist and gives it a rich, tender texture.

Molasses

Adds sweetness and depth of flavor, and moisture that helps the pudding stay dark and soft.

Baking soda

Reacts with the acidic molasses to produce gas that lightens the pudding's crumb.

Raisins

Add pockets of concentrated sweetness and chewy texture throughout the pudding.

Swap the lemon

How well each one fits the dish's main ingredients (molasses, cinnamon, milk, raisin, flour, butter):

1. Vanillafits better
2. Figfits better
3. Applefits better
4. Lemonthe original

Fit is the average pairing score against molasses, cinnamon, milk, raisin, flour, butter. Candidates are from the same food group and used in at least 100 recipes.