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. Flour + raisintop 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. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: ethanol (alcoholic, ethereal).

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

Graham flour

Provides the bulk and structure of the pudding, with a hearty, wholesome texture.

Molasses

Adds sweetness, dark colour and a rich, moist flavour.

Butter

Adds fat for richness and a tender, moist crumb.

Milk

Hydrates the flour and helps form a soft, cohesive batter.

Baking soda

Reacts with the molasses's acidity to lift and lighten the pudding as it steams.

Raisins or currants

Add pockets of concentrated sweetness and chewy texture throughout.

The step that matters