Suet 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. Cinnamon + gingertop 1% of all pairs
   Smell alikestrong
   Cooked together6,380 recipes

   Shared aroma: estragole (anise, licorice).

2. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

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

4. Cinnamon + appletop 4% of all pairs
   Smell alikemoderate
   Cooked together5,598 recipes

   Shared aroma: methyl cinnamate (strawberry).

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

Flour

Provides the main structure that holds the pudding together as it steams.

Suet

Adds fat that keeps the pudding moist and rich as it cooks.

Baking soda

Reacts with the molasses and milk to produce gas that lightens the pudding.

Molasses

Adds dark sweetness and a deep flavor, and helps keep the pudding moist.

Bread crumbs

Soak up liquid and add a tender, soft texture to the pudding.

Swap the apple

How well each one fits the dish's main ingredients (bread, flour, raisin, molasses, milk, cinnamon, ginger):

1. Figfits better
2. Vanillafits better
3. Orangefits about as well
4. Applethe original

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