Boiled Berry or Cherry 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 + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + eggtop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Sugar + milktop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

   Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour

Provides the starch and gluten network that gives the pudding its body and structure.

Eggs

Bind the batter and set during cooking, giving the pudding structure and richness.

Baking powder

Releases gas during cooking, helping the pudding rise and become light in texture.

Sugar

Adds sweetness and helps tenderise the crumb.

Berries

Add moisture, flavour and acidity, and colour the pudding as they cook.

The step that matters