Suet Pudding, to Serve with Roast Meat

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. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + eggtop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

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

4. Flour + peppertop 19% of all pairs
   Smell alikemoderate
   Cooked together50,459 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Pepper + milktop 22% of all pairs
   Smell alikemoderate
   Cooked together26,984 recipes

   Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour

Forms the body of the pudding and gives it structure as it cooks.

Suet

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

Milk or water

Moistens the flour and suet into a smooth paste that sets as it cooks.

Eggs

Enrich the pudding and help it set, giving a richer texture.

The step that matters