Cabinet 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. Butter + breadtop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

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

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

3. Bread + milktop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

4. Bread + eggtop 13% of all pairs
   Smell alikemoderate
   Cooked together22,662 recipes

   Shared aroma: (e)-2-octenal (fatty, green).

5. Raisin + milktop 15% of all pairs
   Smell alikemoderate
   Cooked together7,155 recipes

   Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Stale bread or cake crumbs

Form the body of the pudding and soak up the milk and egg custard.

Eggs

Set the custard so the pudding holds its shape when turned out.

Sweetened milk

Forms the custard with the eggs and moistens the bread so it cooks through.

Raisins

Add pockets of concentrated sweetness and chewy texture throughout the pudding.

The step that matters

Swap the raisin

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

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

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