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. Cinnamon + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together11,917 recipes

   Shared aroma: estragole (anise, licorice).

2. Cinnamon + clovetop 1% of all pairs
   Smell alikestrong
   Cooked together14,189 recipes

   Shared aroma: ethyl cinnamate (sweet, balsamic).

3. Clove + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together8,686 recipes

   Shared aroma: estragole (anise, licorice).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Raisin + cinnamontop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Flour

Provides the structure that holds the pudding together as it cooks.

Baking soda

Reacts with the acidic syrup to produce gas that lightens the pudding.

Suet

Adds fat that keeps the pudding moist and rich as it steams.

Syrup

Adds sweetness and moisture, and helps the pudding brown and deepen in colour.

Raisins

Add sweetness and chewy texture through the pudding.

Figs

Add sweetness and a soft, chewy texture through the pudding.

The step that matters

Swap the fig

How well each one fits the dish's main ingredients (raisin, milk, syrup, flour, cinnamon, clove, nutmeg):

1. Vanillafits better
2. Figthe original
3. Quincefits less well
4. Orangefits less well

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