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. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

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

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

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

Graham flour

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

Molasses

Adds sweetness, moisture, and a dark color with a deep flavor.

Butter

Adds fat, richness, and tenderness to the crumb.

Egg

Binds the ingredients together and helps set the pudding as it steams.

Baking soda

Reacts with the acidic molasses to help the pudding rise and lighten.

Raisins

Add chewy pockets of fruit sweetness and moisture throughout the pudding.

Swap the currant

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

1. Vanillafits better
2. Figfits better
3. Coconutfits about as well
4. Currantthe original

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