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

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

4. Flour + peppertop 19% of all pairs
   Smell alikemoderate
   Cooked together50,459 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Milk + peppertop 22% of all pairs
   Smell alikemoderate
   Cooked together26,984 recipes

   Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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 main structure that holds the pudding together as it cooks.

Suet

Adds fat that keeps the pudding moist and gives it a rich, tender texture.

Egg

Binds the flour and suet into a cohesive mixture and adds structure.

Cold milk

Adds moisture so the flour and suet form a workable paste.

The step that matters