Chocolate 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. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Cocoa powder + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together2,244 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

4. Cocoa powder + sugartop 14% of all pairs
   Smell alikemoderate
   Cooked together2,920 recipes

   Shared aroma: guaiacol (smoky, sweet).

5. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 sets.

Baking powder

Releases gas during steaming, helping the pudding rise and turn light.

Egg

Helps bind the batter and sets during steaming to give structure.

Butter

Adds fat for a richer, softer texture and mouthfeel.

Sugar

Adds sweetness and contributes to a tender crumb.

Cocoa powder

Provides the chocolate flavour and dark colour.

The step that matters