West Virginia · Dessert
Pawpaw Pudding
- Intermediate
- 80 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, warm spice humming through the middle, melting away silken.
Ingredients
- 400g pawpaw pulp, seeds and skin removed
- 200g sugar
- 150g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 eggs
- 250ml milk
- 115g butter, melted
- 1 tsp vanilla
- Whipped cream to serve
The skills inside
Straining & passing through a sieve
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Press the ripe pawpaw flesh through a sieve to remove the large seeds and any skin.
- Whisk the sugar, flour, baking powder, salt, and cinnamon together.
- Beat the eggs with the milk, melted butter, and vanilla, then stir in the pawpaw pulp.
- Combine wet and dry and pour into a buttered dish.
- Bake at 175C for 50-55 min until set and browned. Serve warm with whipped cream. 55 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Straining & passing through a sieve 148 recipes
- Nothing solid got through: a finger drawn through what came out finds no fibre, seed, skin, curd, or grit.
- Where the dish wants body it was worked through rather than left to drip, and the solids left in the mesh are spent and dry rather than still holding liquid worth having.
- It is judged on the tongue rather than by eye: smooth, with no residual grain left behind after the mouthful has gone.
- The mesh was fine enough for the job and held its shape, and nothing bypassed it by going over the rim.
- The yield is close to what went in less the spent solids: not half of it abandoned in the sieve because it stopped running and nobody pushed.
Where it goes wrong It was pushed through a mesh too coarse for it, or the sieve was overloaded and slopped at the rim, so the fibres it was meant to remove are in the finished sauce and it reads grainy on the tongue.
At the Table
- The Pour
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- Also Right
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The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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