Name: Berry Pudding
Ingredients: butter (more than for cream tartar biscuit); berries

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Berry Pudding

Ingredients

butter (more than for cream tartar biscuit)
berries

Directions

Prepare the mixture as you would for cream tartar biscuit, using more butter.
Stir in the berries.
Tie the mixture in a cloth.
Boil the pudding in water for one hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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.

Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + biscuittop 15% of all pairs

Smell alikemoderate

Cooked together1,235 recipes

Shared aroma: octanal (fat, soap).
Butter + biscuittop 17% of all pairs

Smell alikemoderate

Cooked together2,009 recipes

Shared aroma: nonanal (fat, citrus).