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

   Shared aroma: isobutyraldehyde (malty, green).

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

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

3. Molasses + raisintop 12% of all pairs
   Smell alikelow
   Cooked together3,577 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

4. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Milk + raisintop 15% of all pairs
   Smell alikemoderate
   Cooked together7,155 recipes

   Shared aroma: decanoic acid (acides aroma).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 as its starch sets during cooking.

Eggs

Bind the batter and add structure as they set.

Soda

Reacts with the acidic molasses to release gas that lightens the pudding.

Suet

Melts during cooking, adding richness and a moist, tender crumb.

Molasses

Adds sweetness, moisture, and dark color.

Sweet milk

Hydrates the flour and dissolves the other ingredients into a batter.

The step that matters

Swap the currant

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

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

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