What in the world is a paw paw anyway? It is actually America’s largest native fruit found in the Eastern, Southern and Mid-Western parts of the US. It cannot be commercially grown because they are easily bruised. You often find them in backyards, woodlands or local farmer’s markets from late August through October. If you cannot find paw paws, a mixture of bananas and ripe mangoes are the next best thing. Frozen paw paw fruit can be purchased online. This is a really sweet pudding like sticky toffee pudding and topped with whipped cream.
Nutritional information for Paw Paws
Paw Paw Pudding
Makes 12 servings
Ingredients:
½ cup European butter like Kerry Gold, melted and slightly cooled, plus more for baking dish
2 cups granulated sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 large eggs
2 cups ripe pawpaw pulp, thawed if frozen*
1 ½ cups whole milk
1teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving
Instructions:
- 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.
*Frozen pawpaw pulp can be bought online from www.integrationacres.com and www.earthy.com
Adapted from www.cooking.nytimes.com