Graham 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 + flourtop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

3. Coffee + milktop 10% of all pairs
   Smell alikemoderate
   Cooked together2,202 recipes

   Shared aroma: 4-heptenal (creamy, biscuit).

4. Raisin + curranttop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

   Shared aroma: gamma-nonanolactone (coconut, creamy).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

Graham flour

Provides the bulk and structure that holds the pudding together as it steams.

Molasses

Adds sweetness, moisture, and the dark color and rich flavor typical of this pudding.

Butter

Adds fat that softens the crumb and carries flavor.

Egg

Binds the batter and helps it set firm when heated.

Soda

Reacts with the acidity of the molasses to release gas that lightens the pudding.

Raisins and currants

Add sweetness, chewy texture, and pockets of fruit flavor throughout.

The step that matters

Swap the currant

How well each one fits the dish's main ingredients (raisin, coffee, flour, molasses, butter, milk, egg):

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

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