Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Thanksgiving Pudding
Ingredients
Directions
Make the batter
Soak eight crackers in two quarts milk.
Cream one-fourth cup butter with one cup of sugar.
Add salt, one teaspoon of mixed spices, one cup raisins, and six well beaten eggs.
Bake
Butter a deep pudding dish.
Bake three or four hours.
Stir several times to keep raisins from settling.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + raisintop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Butter + raisintop 21% of all pairsSmell alikemoderateCooked together7,630 recipes
Shared aroma: decanoic acid (acides aroma).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the batter and set into a firm, custard-like pudding as they cook.
- Milk
- Provides the liquid that softens the crackers and gives the pudding its moist body.
- Butter
- Adds richness and a tender texture to the batter.
- Raisins
- Add chewy pockets of sweetness and fruit flavour throughout the pudding.
- Crackers
- Soak up milk and thicken the batter, giving it body.
- Mixed spices
- Add warm aroma and flavour to the pudding.
The step that matters
Stir several times to keep raisins from settling. Raisins are denser than the batter, so they sink toward the bottom during the long bake. Stirring during baking keeps them spread evenly through the pudding instead of collecting in one layer.
Swap the raisin
How well each one fits the dish's main ingredients (milk, butter, egg):
- Vanillafits better
- Coconutfits better
- Figfits better
- Raisinthe original
Fit is the average pairing score against milk, butter, egg. 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.