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. Raisin + curranttop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

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

2. Raisin + molassestop 12% of all pairs
   Smell alikelow
   Cooked together3,577 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

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

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

4. Bread + raisintop 17% of all pairs
   Smell alikemoderate
   Cooked together2,111 recipes

   Shared aroma: decanal (soap, orange peel).

5. Bread + curranttop 17% of all pairs
   Smell alikelow
   Cooked together2,398 recipes

   Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Suet

Adds fat that keeps the pudding moist and rich as it cooks.

Bread crumbs

Provide the bulk and body that hold the pudding together.

Molasses

Adds sweetness and a deep, dark flavour.

Eggs

Bind the mixture and help it set as it steams.

Swap the currant

How well each one fits the dish's main ingredients (bread, raisin, molasses, egg):

1. Figfits better
2. Datesfits better
3. Vanillafits about as well
4. Currantthe original

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