Suet 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. Apple + clovetop 6% of all pairs
   Smell alikemoderate
   Cooked together2,774 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

2. Raisin + clovetop 9% of all pairs
   Smell alikemoderate
   Cooked together4,070 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

3. Raisin + curranttop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

   Shared aroma: gamma-nonanolactone (coconut, creamy).

4. Milk + breadtop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

5. Milk + appletop 11% of all pairs
   Smell alikemoderate
   Cooked together4,104 recipes

   Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Suet

Adds richness and a moist, tender texture as it melts during cooking.

Flour

Provides the main structure that holds the pudding together as it sets.

Eggs

Bind the mixture and help give the pudding structure as it cooks.

Molasses

Adds sweetness, dark color and moisture to the pudding.

Baking soda

Reacts with the molasses to help the pudding rise and lighten.

Bread crumbs

Absorb liquid and add moisture and body to the batter.

Swap the currant

How well each one fits the dish's main ingredients (raisin, milk, bread, apple, molasses, egg, clove):

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

Fit is the average pairing score against raisin, milk, bread, apple, molasses, egg, clove. Candidates are from the same food group and used in at least 100 recipes.