Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fruit Pudding in Paste
Ingredients
Directions
Grease a pudding dish with butter.
Dust the greased dish with flour.
Tie the pudding mixture tightly in a cloth.
Place a piece of buttered white paper on top before tying the cloth.
Boil the pudding in a covered pot with plenty of boiling water.
Keep the water boiling and add more as it evaporates.
Let the pudding stand for some time before boiling or baking.
For storage, keep the pudding in its cloth and cover with paper in a cool place.
To serve, reboil for an hour or slice and broil as needed.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
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