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

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

2. Cinnamon + vanillatop 1% of all pairs
   Smell alikestrong
   Cooked together5,287 recipes

   Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

3. Milk + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together19,187 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

4. Cinnamon + teatop 7% of all pairs
   Smell alikemoderate
   Cooked together245 recipes

   Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

5. Sugar + vanillatop 8% of all pairs
   Smell alikelow
   Cooked together35,032 recipes

   Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Suet

Fat that melts during steaming, keeping the pudding moist and tender.

Eggs

Bind the batter and help set the pudding structure as it cooks.

Sour milk

Its acidity reacts with the soda, helping the pudding rise and adding tang.

Soda

Reacts with the acidic sour milk to release gas that lightens the batter.

Sugar

Adds sweetness and helps keep the pudding moist and tender.

Raisins

Add chewy texture and concentrated sweetness throughout the pudding.

The step that matters

Swap the currant

How well each one fits the dish's main ingredients (sugar, milk, raisin, cinnamon, vanilla, egg, tea):

1. Figfits better
2. Peachfits better
3. Blueberryfits better
4. Currantthe original

Fit is the average pairing score against sugar, milk, raisin, cinnamon, vanilla, egg, tea. Candidates are from the same food group and used in at least 100 recipes.