Name: Pawpaw Pudding
Prep time: 8 min
Cook time: 8 min
Yield: 8
Ingredients: 2/3 cup (93g) unbleached all-purpose flour -; 2/3 to 3/4 cup (132 to 150g) sugar, depending on the sweetness of the pawpaws -; 1/4 teaspoon salt -; 1/2 teaspoon baking soda -; 1 cup pawpaw pulp (see recipe note) -; 1/2 cup buttermilk -; 1/4 cup half-and-half -; 1 large egg -; 1 large egg yolk -; 2 teaspoons vanilla bean paste or vanilla extract -; 3 tablespoons unsalted butter, melted and cooled -; Crème fraîche or whipped cream, for serving -

Recipe information

Cooking:

8 min.

Servings per container:

Source:

More details

Ingredients for - Pawpaw Pudding

1. 2/3 cup (93g) unbleached all-purpose flour -

2. 2/3 to 3/4 cup (132 to 150g) sugar, depending on the sweetness of the pawpaws -

3. 1/4 teaspoon salt -

4. 1/2 teaspoon baking soda -

5. 1 cup pawpaw pulp (see recipe note) -

6. 1/2 cup buttermilk -

7. 1/4 cup half-and-half -

8. 1 large egg -

9. 1 large egg yolk -

10. 2 teaspoons vanilla bean paste or vanilla extract -

11. 3 tablespoons unsalted butter, melted and cooled -

12. Crème fraîche or whipped cream, for serving -

How to cook deliciously - Pawpaw Pudding

1. Stage

Preheat the oven to 350°F. Position a rack in the middle. Use butter or cooking spray to grease an 8 x 8-inch baking dish, preferably glass or ceramic.

2. Stage

Make the batter: In the bowl of a food processor, pulse the flour, sugar, salt, and baking soda to combine. In a large glass measuring cup or medium bowl, combine the pawpaw, buttermilk, half-and-half, egg and egg yolk, and vanilla. With the machine running, add the pawpaw-buttermilk mixture through the feed tube. Turn off the machine, scrape down the sides, and add the melted butter with the machine running. Your batter should have the consistency of pancake batter.

3. Stage

Bake: Pour the batter into the greased dish. Bake until the center is set but still jiggly (like a pumpkin pie), 35 to 45 minutes. As it bakes the pudding may puff up, then deflate—this is normal. The edges will brown and the center will be flat, shiny, and amber-colored.

4. Stage

Cool and serve: Set on a wire rack to cool (the pudding will collapse as it cools). Serve at room temperature with crème fraîche or whipped cream. I like this for breakfast with a big dollop of Greek yogurt, but I could say that about most any dessert. The pudding will keep for 2 to 3 days at room temperature. I suppose you could refrigerate it, but it tastes better at room temperature. Did you love the recipe? Leave us stars below!