Plain Plum 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. Ginger + nutmegtop 5% of all pairs
   Smell alikestrong
   Cooked together3,324 recipes

   Shared aroma: estragole (anise, licorice).

3. Nutmeg + raisintop 6% of all pairs
   Smell alikemoderate
   Cooked together5,377 recipes

   Shared aroma: alpha-terpineol (lilac, floral).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Currant + raisintop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

   Shared aroma: gamma-nonanolactone (coconut, creamy).

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 add structure as the pudding sets.

Suet

Adds richness and a moist, tender texture to the pudding.

All-purpose flour

Provides the structure that holds the dense pudding together.

Breadcrumbs

Soak up liquid and help give the pudding a light, soft body.

Treacle

Adds deep sweetness, color, and a rich molasses flavor.

Currants

Add chewy fruitiness and sweetness throughout the pudding.

Swap the currant

How well each one fits the dish's main ingredients (flour, egg, sugar, ginger, nutmeg, raisin, molasses):

1. Figfits better
2. Vanillafits better
3. Lemonfits better
4. Currantthe original

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