Marmalade 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. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

3. Egg + flourtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + eggtop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

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

5. Milk + sugartop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Sour milk or buttermilk

Its acidity reacts with the baking soda to lift the batter and adds a slight tang.

Baking soda

Reacts with the acidic milk to release gas, helping the pudding rise and turn light.

Egg yolks

Add richness and help bind the batter as it sets.

All-purpose flour

Provides the structure that holds the pudding together as it steams.

Egg whites

Whipped to stiff peaks, they trap air that makes the pudding light and airy.

Marmalade

Adds sweetness, citrus bitterness and aroma to the pudding.

The step that matters