Thanksgiving 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 + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

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

3. Bread + milktop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

4. Bread + datestop 11% of all pairs
   Smell alikemoderate
   Cooked together100 recipes

   Shared aroma: acetic acid (sour, vinegar).

5. Raisin + datestop 12% of all pairs
   Smell alikemoderate
   Cooked together358 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs

Set the pudding into a firm, custard-like structure as they cook.

Flour

Provides structure by setting with the eggs and bread crumbs.

Bread crumbs

Soak up the hot milk and give the pudding its body and moisture.

Sugar

Adds sweetness and helps the pudding brown slightly at the surface.

Suet

Adds fat that gives a rich texture and moistness.

Baking powder

Lifts the batter so the pudding is lighter in texture.

Swap the currant

How well each one fits the dish's main ingredients (flour, bread, milk, sugar, egg, raisin, dates):

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

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