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. Wheat + milktop 6% of all pairs
   Smell alikemoderate
   Cooked together2,418 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

4. Wheat + flourtop 12% of all pairs
   Smell alikemoderate
   Cooked together4,373 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

Whole wheat flour

Forms the structure of the pudding and gives it a dense, hearty texture.

Baking soda

Reacts with the molasses and milk to produce gas that lightens the pudding.

Molasses

Adds sweetness, dark color and moisture, and reacts with the baking soda.

Egg

Binds the batter and helps set the pudding structure as it cooks.

Butter

Adds fat for richness and a tender crumb.

Raisins

Add chewy pockets of sweetness and moisture throughout the pudding.

Swap the raisin

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

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

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