Fig 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. Fig + nutmegtop 7% of all pairs
   Smell alikestrong
   Cooked together510 recipes

   Shared aroma: alpha-pinene (pine, turpentine).

2. Flour + nutmegtop 8% of all pairs
   Smell alikemoderate
   Cooked together18,623 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Fig + milktop 9% of all pairs
   Smell alikemoderate
   Cooked together1,026 recipes

   Shared aroma: methyl 2-methylbutyrate (fruity, apple).

4. Milk + beeftop 12% of all pairs
   Smell alikemoderate
   Cooked together3,759 recipes

   Shared aroma: 1-hexanal (fruit).

5. Fig + flourtop 14% of all pairs
   Smell alikemoderate
   Cooked together1,192 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

Figs

Provide the main fruit flavour and moist, sweet body to the pudding.

Flour

Forms the structure that holds the pudding together as it cooks.

Beef suet

Adds fat that keeps the pudding moist and tender while steaming.

Egg

Binds the mixture and helps it set firm when cooked.

Treacle

Adds sweetness, depth and a dark color to the pudding.

The step that matters

Swap the fig

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

1. Raisinfits better
2. Vanillafits better
3. Figthe original
4. Lemonfits about as well

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