Batter 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 + buttertop 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 + curranttop 17% of all pairs
   Smell alikemoderate
   Cooked together7,856 recipes

   Shared aroma: isoamyl acetate (banana, pear).

5. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

Flour and butter 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

Egg

Binds the batter and adds structure as it sets.

Flour

Forms the main structure of the pudding as it cooks.

Baking powder

Releases gas that lightens the batter and helps it rise.

Butter

Adds richness and moisture to the batter.

Sugar

Adds sweetness and helps browning and a tender crumb.

Swap the currant

How well each one fits the dish's main ingredients (egg, sugar, flour, butter):

1. Raisinfits better
2. Vanillafits better
3. Figfits better
4. Currantthe original

Fit is the average pairing score against egg, sugar, flour, butter. Candidates are from the same food group and used in at least 100 recipes.