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

   Shared aroma: isobutyraldehyde (malty, green).

3. Flour + molassestop 16% of all pairs
   Smell alikemoderate
   Cooked together10,429 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

4. Cream + milktop 18% of all pairs
   Smell alikemoderate
   Cooked together29,399 recipes

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

5. Egg + milktop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 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

Egg

Binds the batter and helps give the pudding a set, sturdy structure.

Baking soda

Reacts with the acidic molasses and cream of tartar to produce gas that lifts the pudding.

Cream of tartar

Adds acidity that activates the baking soda, supporting rise and a tender crumb.

Molasses

Provides sweetness, dark color, and a rich, deep flavor.

Indian meal

Forms the main body of the pudding and gives it its coarse, grainy texture.

All-purpose flour

Adds structure and helps the batter hold together while steaming.

The step that matters