Ginger 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. Lemon + gingertop 5% of all pairs
   Smell alikestrong
   Cooked together5,154 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

2. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

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

   Shared aroma: isobutyraldehyde (malty, green).

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

Forms the main structure of the pudding as the batter sets.

Eggs

Bind the batter and help it set firm when steamed.

Baking powder

Releases gas in the batter, helping the pudding rise and become light.

Melted butter

Adds fat that tenderises the crumb and gives a richer texture.

Sugar

Sweetens the pudding and adds a little moisture to the batter.

Preserved ginger

Provides the main aroma and spicy flavour throughout the pudding.

The step that matters

Swap the ginger

How well each one fits the dish's main ingredients (flour, milk, butter, sugar, lemon, egg):

1. Cinnamonfits better
2. Nutmegfits better
3. Parsleyfits better
4. Gingerthe original

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