Boiled Bread 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. Bread + milktop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: decanoic acid (acides aroma).

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

Bread crumbs

Form the body of the pudding and soak up the liquid to set its texture.

Flour

Adds body and helps bind the batter so it holds together when cooked.

Carbonate of soda

Reacts with the liquid to produce gas, helping the pudding rise and become lighter.

Lyle's golden syrup

Adds sweetness, moisture and a caramel flavour, and helps the pudding stay soft.

Margarine

Adds fat for richness and a moist, tender crumb.

Milk

Provides moisture that hydrates the crumbs and flour and dissolves the soda.

The step that matters

Swap the raisin

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

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

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