Pawpaw Pudding

Name: Pawpaw Pudding
Ingredients: 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

13 ingredients

11 steps

Ingredients

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

Directions

1

Heat oven to 350 degrees.
2

Grease a 13-by-9-by-2-inch baking dish.
3

In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
4

In another large bowl, whisk together eggs and pawpaw pulp until smooth.
5

Whisk in milk and vanilla.
6

Whisk in melted butter.
7

Pour into sugar mixture and stir only until combined.
8

Pour batter into prepared dish.
9

Bake 50 minutes or until just set in the center.
10

Cool to room temperature on a wire rack before cutting.
11

Serve with a dollop of whipped cream.