Name: Graham Pudding
Ingredients: 1½ cups Graham flour; 1 small teacup raisins; spices to taste

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Pudding

Ingredients

1½ cups Graham flour
1 small teacup raisins
spices to taste

Directions

Make the pudding

Combine the Graham flour, raisins, and spices in a bowl and mix well until combined.
Steam the mixture for 4 hours.

Serve

Serve with brandy sauce, wine sauce, or your preferred sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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.

Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour: Forms the body of the pudding and gives it its coarse, hearty texture.
Raisins: Add pockets of sweetness and moisture as they plump during steaming.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.