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Pawpaw Pudding
0 Likes
Prep Time:
8 minutes
Cook Time:
35 minutes
Total Time:
43 minutes
Try this irresistible Baked Pawpaw Pudding for a rich and smooth dessert with caramel notes and a delicious pawpaw flavor.
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 yolk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • Crème fraîche or whipped cream, for serving
Instructions:
  • Preheat your oven to 350°F and position a rack in the middle. Grease an 8 x 8-inch glass or ceramic baking dish with butter or cooking spray.
  • Prepare the batter: Combine flour, sugar, salt, and baking soda in a food processor and pulse. In a separate bowl, mix pawpaw, buttermilk, half-and-half, egg, egg yolk, and vanilla. Slowly pour the pawpaw-buttermilk mixture into the food processor while it's running. Stop the processor, scrape the sides, then drizzle in melted butter while it's running. The batter should resemble pancake batter.
  • Bake the batter in a greased dish for 35 to 45 minutes until the center is set but slightly jiggly, like a pumpkin pie. Note that the pudding may puff up and then deflate while baking; this is completely normal. The edges will turn golden brown, and the center will be flat, shiny, and a lovely amber color.
  • Allow the pudding to cool on a wire rack until reaching room temperature. Serve with crème fraîche or whipped cream. For breakfast, enjoy it with a generous scoop of Greek yogurt. Store at room temperature for 2 to 3 days for optimal taste. Rate the recipe below!

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