Golden Syrup 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 + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Flour + syruptop 16% of all pairs
   Smell alikemoderate
   Cooked together2,540 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

4. Egg + milktop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

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

5. Syrup + milktop 25% of all pairs
   Smell alikelow
   Cooked together2,143 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Flour and milk 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

All-purpose flour

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

Golden syrup

Adds sweetness, moisture and a rich caramel flavor.

Suet

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

Egg

Binds the mixture and helps it set firm as it cooks.

Baking powder

Releases gas that lifts the pudding and gives it a lighter crumb.

The step that matters