Economical Raisin 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 + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

3. Raisin + milktop 15% of all pairs
   Smell alikemoderate
   Cooked together7,155 recipes

   Shared aroma: decanoic acid (acides aroma).

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

   Shared aroma: ethanol (alcoholic, ethereal).

5. Raisin + syruptop 17% of all pairs
   Smell alikemoderate
   Cooked together336 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 main structure that holds the pudding together as it cooks.

Suet

Adds fat that keeps the pudding rich and tender as it cooks.

Raisins

Add pockets of sweetness and moisture throughout the pudding.

Baking soda

Reacts with the liquid to release gas, helping the pudding rise.

Milk

Supplies moisture that hydrates the flour and dissolves the baking soda.

Lyle's golden syrup

Adds sweetness, moisture, and a caramel flavour to the pudding.

The step that matters

Swap the raisin

How well each one fits the dish's main ingredients (flour, milk, syrup):

1. Vanillafits about as well
2. Raisinthe original
3. Figfits less well
4. Blueberryfits less well

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