Plum 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. Carrot + potatotop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

2. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Potato + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together6,456 recipes

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

4. Flour + carrottop 13% of all pairs
   Smell alikemoderate
   Cooked together8,029 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Provides the main structure that holds the pudding together.

Currants or raisins

Add sweetness and a chewy texture to the pudding.

Grated carrots

Add moisture and gentle sweetness to the mixture.

Grated potatoes

Add moisture and body, helping keep the pudding soft.

Butter

Adds fat for richness and a tender crumb.

Sugar

Adds sweetness and contributes to a rich flavour.

Swap the currant

How well each one fits the dish's main ingredients (flour, carrot, potato, butter, sugar):

1. Raisinfits better
2. Vanillafits better
3. Figfits better
4. Currantthe original

Fit is the average pairing score against flour, carrot, potato, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.