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

   Shared aroma: isobutyraldehyde (malty, green).

2. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Molasses + sugartop 11% of all pairs
   Smell alikemoderate
   Cooked together9,225 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

4. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter 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

Suet

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

Molasses

Adds dark sweetness and moisture, and gives the pudding its color and flavor.

Flour

Provides the structure that sets the pudding as it steams.

Baking soda

Reacts to lighten the batter so the pudding rises and becomes tender.

Sugar

Sweetens the sauce and helps it thicken with the flour and butter.

Swap the raisin

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

1. Raisinthe original
2. Vanillafits about as well
3. Figfits less well
4. Peachfits less well

Fit is the average pairing score against milk, molasses, flour, sugar, butter, vinegar. Candidates are from the same food group and used in at least 100 recipes.