Name: Pudding Sauce
Ingredients: 1 pint of cold water over 1/2 cup tapioca; 1/2 cup tapioca; 1/2 cup butter; 1 cup of granulated sugar; 1/2 cup of syrup molasses; 1 teaspoonful baking soda; 1 cup sweet milk; 3-1/2 cups flour; 1/2 cup of walnut meats; 3/4 cup of seeded raisins; 1/2 teaspoonful ground cinnamon; 1/2 teaspoonful grated nutmeg; 1/4 teaspoonful ground cloves; one cup of pulverized sugar to a cream; 1 quart of sweet milk three; 3 tablespoonfuls of sugar; 1-1/2 quarts of milk; 1 teaspoonful of vanilla; 1 cup corn meal; 2 tablespoonfuls of sugar; 1 teaspoonful of soda; 1 tablespoonful of melted butter; 1/4 teaspoonful of salt; 2/3 cup flour; 1 cup sour milk; one quart of milk; one pint of wine over fire to heat; 1 spoonful of cornstarch mixed smooth; 3 spoonfuls of sugar; 1 quart of milk

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

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.

Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Syrup + molassestop 8% of all pairs

Smell alikemoderate

Cooked together272 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + molassestop 11% of all pairs

Smell alikemoderate

Cooked together9,225 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter: Adds richness and a smooth, rounded mouthfeel to the sauce.
Egg yolk: Thickens the sauce and gives it body as it heats gently.

The step that matters

Stand on the back of the stove to heat, not cook. Egg yolk added to the sauce can curdle or scramble if it is kept at a boil. Gentle heat lets it thicken smoothly.

Swap the walnut

How well each one fits the dish's main ingredients (butter, sugar, syrup, molasses, milk, flour, meat):

Almondfits better
Chestnutfits about as well
Walnutthe original
Pistachiofits about as well

Fit is the average pairing score against butter, sugar, syrup, molasses, milk, flour, meat. 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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Lemon	juice of 1 lemon (48ml)	12
Cloves	1 tsp ground (2g)	7
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0
Syrup	not in our table	0
Meat	not in our table	0
Coffee	not in our table	0

Pudding Sauce

Pudding Sauce

Ingredients

Directions

Make the sauce

Serve

Nutrition, whole recipe (rough)