Fruit 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. Nutmeg + cinnamontop 1% of all pairs
   Smell alikestrong
   Cooked together11,917 recipes

   Shared aroma: estragole (anise, licorice).

2. Clove + cinnamontop 1% of all pairs
   Smell alikestrong
   Cooked together14,189 recipes

   Shared aroma: ethyl cinnamate (sweet, balsamic).

3. Clove + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together8,686 recipes

   Shared aroma: estragole (anise, licorice).

4. Raisin + cinnamontop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

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

5. Raisin + nutmegtop 6% of all pairs
   Smell alikemoderate
   Cooked together5,377 recipes

   Shared aroma: alpha-terpineol (lilac, floral).

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

What each ingredient does

Chopped bread

Provides the body of the pudding, soaking up the liquid to form a soft crumb.

Molasses

Adds moisture, dark color, and a deep sweetness with a slight tang.

Suet

Adds fat that keeps the pudding moist and tender as it steams.

Egg

Binds the mixture together and helps it set as it cooks.

Baking soda

Reacts with the molasses's acidity to help the pudding rise and lighten.

Swap the raisin

How well each one fits the dish's main ingredients (bread, molasses, egg, milk, clove, nutmeg, cinnamon):

1. Vanillafits about as well
2. Figfits about as well
3. Raisinthe original
4. Applefits less well

Fit is the average pairing score against bread, molasses, egg, milk, clove, nutmeg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.