Beef Pudding, From Roast Beef

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. Beef + peppertop 10% of all pairs
   Smell alikemoderate
   Cooked together18,971 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Beef + milktop 12% of all pairs
   Smell alikemoderate
   Cooked together3,759 recipes

   Shared aroma: 1-hexanal (fruit).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Roast beef

Forms the meaty filling that is set within the batter as it bakes.

Flour

Builds the batter structure, which sets and firms as it bakes.

Egg

Helps the batter bind and set during baking.

Milk

Thins the batter and adds moisture so it bakes tender.

Powdered mixed herbs

Adds aroma and savoury flavour to the batter.

The step that matters