Nantucket 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. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

2. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Flour + creamtop 20% of all pairs
   Smell alikemoderate
   Cooked together30,481 recipes

   Shared aroma: acetaldehyde (pungent, ethereal).

5. Sugar + eggtop 21% of all pairs
   Smell alikemoderate
   Cooked together122,807 recipes

   Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Berries or small fruit

Provides the main fruit flavor and moisture that fills the pudding.

Flour

Thickens the fruit juices so the filling holds its shape in the molds.

Sugar

Sweetens the fruit and helps the frosting or egg topping brown lightly.

Frosting or whipped eggs and sugar

Forms a light topping that sets and browns in the oven.

The step that matters