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

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

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

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

4. Flour + cinnamontop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Milk + cinnamontop 10% of all pairs
   Smell alikemoderate
   Cooked together12,655 recipes

   Shared aroma: cuminaldehyde (Spicy, cumin).

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 coarse, hearty texture.

Baking soda

Reacts with the sour milk to produce gas that lightens the batter as it steams.

Sour milk

Its acidity activates the baking soda and adds a slight tang that balances the sweetness.

Syrup

Adds sweetness and moisture, and helps the pudding stay tender.

Butter

Adds richness and fat, giving a softer crumb and fuller flavour.

Egg

Binds the batter and adds structure as it sets during steaming.

Swap the currant

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

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

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