Hickory-nut 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. Orange + nutmegtop 8% of all pairs
   Smell alikestrong
   Cooked together2,746 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

2. Flour + nutmegtop 8% of all pairs
   Smell alikemoderate
   Cooked together18,623 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Bread + milktop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

4. Nuts + nutmegtop 12% of all pairs
   Smell alikemoderate
   Cooked together239 recipes

   Shared aroma: alpha-pinene (pine, turpentine).

5. Flour + nutstop 13% of all pairs
   Smell alikemoderate
   Cooked together1,180 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs

Bind the mixture and give the pudding its set structure as they cook.

Bread crumbs

Form the bulk of the pudding and soak up the liquid to give body.

Suet

Adds fat that enriches the texture and keeps the pudding moist.

Baking powder

Releases gas in the batter so the pudding rises and lightens.

Molasses

Adds sweetness and a deep flavour, and helps keep the pudding moist.

Hickory nuts

Provide a rich, toasty flavour and a chewy texture throughout.

Swap the orange

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

1. Raisinfits better
2. Vanillafits better
3. Figfits better
4. Orangethe original

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