Pawpaw Pudding
Ingredients
- 93 g all-purpose flour
- 150 g sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup pawpaw pulp
- 1/2 cup buttermilk
- 1/4 cup half-and-half
- 1 large egg large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- Crème fraîche Crème fraîche Crème fraîche
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Position a rack in the middle. Use butter or cooking spray to grease an 8 x 8-inch baking dish, preferably glass or ceramic.
- 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.,To make this gluten free, use 1/3 cup white rice flour in place of the all-purpose flour.
- 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.,Simply Recipes / Sara Bir
- 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? Give us some stars and leave a comment below!,Simply Recipes / Sara Bir
Source
Original recipe: View Original