Fig 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. Syrup + sugartop 6% of all pairs
   Smell alikestrong
   Cooked together5,842 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

2. Fig + milktop 9% of all pairs
   Smell alikemoderate
   Cooked together1,026 recipes

   Shared aroma: methyl 2-methylbutyrate (fruity, apple).

3. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

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

   Shared aroma: 2-undecenal (sweet).

5. Fig + breadtop 11% of all pairs
   Smell alikemoderate
   Cooked together374 recipes

   Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour

Provides the main structure that holds the pudding together as it cooks.

Suet

Adds fat that keeps the pudding moist and rich in texture.

Egg

Binds the mixture and helps set the pudding as it cooks.

Baking soda

Reacts with the acidic ingredients to help the pudding rise and lighten.

Cream of tartar

Adds acidity that works with baking soda to produce lift.

Golden syrup

Adds sweetness, moisture and a deep caramel flavour.

Swap the fig

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

1. Vanillafits better
2. Raisinfits better
3. Figthe original
4. Raspberryfits less well

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