Half-pay 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. Raisin + curranttop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

   Shared aroma: gamma-nonanolactone (coconut, creamy).

3. Raisin + breadtop 17% of all pairs
   Smell alikemoderate
   Cooked together2,111 recipes

   Shared aroma: decanal (soap, orange peel).

4. Currant + breadtop 17% of all pairs
   Smell alikelow
   Cooked together2,398 recipes

   Shared aroma: alpha-pinene (pine, turpentine).

5. Flour + breadtop 25% of all pairs
   Smell alikelow
   Cooked together10,383 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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

Suet

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

Flour

Provides structure, helping the pudding hold together as it boils.

Bread crumbs

Absorbs moisture and adds body to the pudding's texture.

Raisins

Add sweetness and chewy texture throughout the pudding.

Currants

Add sweetness and chewy texture throughout the pudding.

Swap the currant

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

1. Figfits better
2. Datesfits better
3. Vanillafits better
4. Currantthe original

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