Batter 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 + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

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

   Shared aroma: isobutyraldehyde (malty, green).

3. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + winetop 13% of all pairs
   Smell alikemoderate
   Cooked together8,645 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

5. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

What each ingredient does

Flour

Thickens the batter and, as it cooks, gives the pudding its set structure.

Eggs

Set when heated, binding the pudding and giving it a firm yet tender texture.

Milk

Provides the liquid that hydrates the flour and keeps the pudding moist.

Nutmeg

Adds a warm, aromatic flavor to the batter.

The step that matters

Swap the nutmeg

How well each one fits the dish's main ingredients (flour, milk, egg, butter, wine, sauce):

1. Cinnamonfits about as well
2. Nutmegthe original
3. Capersfits about as well
4. Tarragonfits about as well

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