Name: Berry Pudding
Ingredients: cream of tartar dough (for biscuits); any kind of berries; rich sweet sauce

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Berry Pudding

Ingredients

cream of tartar dough (for biscuits)
any kind of berries
rich sweet sauce

Directions

Prepare cream of tartar dough as for biscuits and roll it very thin.
Line the bottom of a pudding mold with the dough.
Layer berries on top, followed by another layer of dough, and repeat until the mold is full.
Place the mold in a steamer and steam for four hours or until cooked through.
Serve with a rich sweet 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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Biscuit + saucetop 15% of all pairs

Smell alikemoderate

Cooked together197 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cream + biscuittop 15% of all pairs

Smell alikemoderate

Cooked together1,235 recipes

Shared aroma: octanal (fat, soap).