Name: Angel Pudding
Ingredients: two ounces of flour; two ounces of powdered sugar; two ounces of butter melted in half pint of new milk; quarter pound of flour; quarter pound butter; quarter pound almonds; three ounces sugar; one pint milk; one cupful of finely chopped suet; three tablespoons sugar; one teaspoon salt; two cups bread crumbs; two tablespoons of bak- ing powder; half cup butter; one cup powdered sugar; two tablespoons wine; one quart milk; seven tablespoonfuls of cornmeal; one cupful of molasses; half cupful cold milk; one cup sugar; two gills cream; half cup cold water; half pint of new milk; two eggs; nine eggs; four eggs; two finely chopped apples; one egg well beaten; one tea- puddings

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Explore the science

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.

Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + breadtop 11% of all pairs

Smell alikemoderate

Cooked together11,466 recipes

Shared aroma: 2-undecenal (sweet).
Butter + almondtop 11% of all pairs

Smell alikemoderate

Cooked together9,245 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Flour: Provides the structure that holds the batter together as it bakes.
Eggs: Set during baking to bind the batter and give the puddings their light body.
Butter: Adds richness and fat, contributing tenderness and browning to the puddings.
Milk: Supplies moisture that turns the batter into a pourable mix and steams during baking.

The step that matters

Bake until nicely browned. Baking too briefly leaves the puddings pale and doughy, while overbaking dries them out. Watching for a golden surface shows when the egg proteins have set and the surface has browned.

Swap the almond

How well each one fits the dish's main ingredients (flour, sugar, butter, milk, bread, wine, molasses):

Almondthe original
Chestnutfits about as well
Beansfits less well
Cocoafits less well

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

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Banana	1 medium (118g)	105
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Almond	1 almond (1.2g)	7
Salt	1 tsp (6g)	0
Water	not in our table	0
Pudding	not in our table	0

Angel Pudding

Angel Pudding

Ingredients

Directions

Make the batter

Serve

Nutrition, whole recipe (rough)