Name: Batter-Pudding
Ingredients: water; milk; fresh small beer or yeast (optional); snow (optional); butter (for greasing pans)

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Batter-Pudding

Ingredients

Directions

Boil water quickly in a pot.
Mix the ingredients until smooth, then strain through a coarse sieve.
Butter the pans and pour the mixture in, tying the cloth loosely over the top.
Boil the pudding for three to four hours.
Prepare a pan of cold water and dip the pudding in it immediately after removing from the pot to prevent sticking.

Recipe from a historical cookbook (Internet Archive).

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + beertop 13% of all pairs

Smell alikemoderate

Cooked together298 recipes

Shared aroma: methyl 2-methylbutyrate (fruity, apple).
Beer + buttertop 15% of all pairs

Smell alikemoderate

Cooked together680 recipes

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