Pawpaw Pudding Recipes

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PAWPAW PUDDING



Pawpaw Pudding image

When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.

Provided by Jeff Gordinier

Categories     custards and puddings, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

1/2 cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish
2 cups/400 grams sugar
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen (see note)
1 1/2 cups/355 milliliters whole milk
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving

Steps:

  • Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
  • In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
  • In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
  • Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams

STEAMED PAPAYA PUDDING



Steamed Papaya Pudding image

Provided by Barbara Kafka

Categories     weekday, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 7

1 pound papaya, peeled, seeded and cut into 2-inch pieces
1 stick plus 2 tablespoons unsalted butter
6 large eggs
1/2 cup sour cream (plus more, if desired, for garnish)
6 tablespoons cake flour, sifted
1 teaspoon vanilla extract
1 teaspoon ground cardamom

Steps:

  • Place papaya in a 4-cup measuring cup. Cover tightly with plastic wrap. Microwave at 100 percent power for 4 minutes.
  • Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
  • Remove the papaya from the oven. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
  • Pour batter into the prepared bowl. Cover tightly with plastic wrap. Cook at 100 percent for 9 minutes, until the pudding is set.
  • Remove the pudding from oven. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate. Let stand for 15 minutes.
  • Unmold the pudding onto a serving plate. Serve warm, with additional sour cream, if desired.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 60 milligrams, Sugar 5 grams, TransFat 1 gram

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