Simple 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. Raisin + flourtop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Raisin + molassestop 12% of all pairs
   Smell alikelow
   Cooked together3,577 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: decanoic acid (acides aroma).

5. Molasses + flourtop 16% of all pairs
   Smell alikemoderate
   Cooked together10,429 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour 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

All-purpose flour

Provides the structure that sets the pudding as it steams.

Suet

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

Molasses

Adds sweetness, dark color, and moisture to the batter.

Milk

Adds liquid that hydrates the flour and keeps the batter moist.

Chopped raisins

Add chewy pockets of sweetness and moisture throughout the pudding.

The step that matters