Carrot 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. Carrot + potatotop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

3. Molasses + raisintop 12% of all pairs
   Smell alikelow
   Cooked together3,577 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

4. Carrot + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together8,029 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Potato + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together5,355 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

Carrots

Add moisture and natural sweetness, giving the pudding its body and color.

Potatoes

Add starch and moisture, helping the pudding hold together and turn tender when steamed.

Suet

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

Molasses

Adds sweetness, depth and dark color to the pudding.

Flour

Provides structure so the mixture sets firm rather than falling apart.

Baking soda

Reacts with the molasses's acidity to lighten the texture and help it rise.

Swap the potato

How well each one fits the dish's main ingredients (carrot, molasses, raisin, flour):

1. Arrowrootfits better
2. Beetrootfits better
3. Sweet potatofits better
4. Potatothe original

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