Castle 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. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Egg + flourtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + eggtop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

5. Butter + sugartop 17% of all pairs
   Smell alikemoderate
   Cooked together98,233 recipes

   Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter

Adds richness and a tender crumb, and creaming it with sugar traps air for lightness.

Castor sugar

Sweetens the pudding and, creamed with butter, helps create a light, aerated texture.

Eggs

Bind the mixture, add moisture, and help set the structure as it cooks.

Self-raising flour

Forms the body of the pudding, and its built-in raising agent gives it lift.

The step that matters