Kathie Carr Recipe

Pawpaw Pudding (like Persimmon Pudding)

By Kathie Carr kathiecc


Rating:
Serves:
10
Prep Time:
Cook Time:
Comments:

Here is another pawpaw recipe. This one came from Purdue University.

Ingredients

2 c
sugar
1 1/2 c
bread flour
1 tsp
baking powder
1 tsp
cinnamon
3 large
eggs
2 c
pawpaw puree
1 1/2 c
milk
1 c
melted butter

Directions Step-By-Step

1
Preheat the oven to 350 degrees. Grease a 13 by 9 inch baking dish.

In the center of a large mixing bowl, whisk together the dry ingredients: sugar, flour, baking powder, and cinnamon. Into a well in the center of the dry ingredients, add and whisk the eggs. Whisk until fully mixed.

Whisk and mix in the other wet ingredients: pawpaw puree, milk, and butter. Pour and scrape the batter into the baking dish and bake 50 minutes. To test for doneness, slide a toothpick into the center of the pudding, and it should come out clean. Like custard, if you jiggle the pan, the center should be set.

Serving: Cut the pudding into squares, and serve it with vanilla ice cream, whipped cream, hard sauce, or crème anglaise.

About this Recipe

Course/Dish: Cakes, Puddings

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7 Comments

user
Kathie Carr kathiecc
Apr 17, 2012
Please see link above for pawpaw puree. Its just pawpaw fruit pureed.
user
evelyn cotta emc
Apr 17, 2012
what is paw paw puree ?
user
Kathie Carr kathiecc
Apr 17, 2012
Here is the link for more pawpaw info

Pawpaw Puree
user
Kathie Carr kathiecc
Apr 17, 2012
Pawpaw is very common in our area, Indiana and Michigan. And according to Wikipedia all over Eastern USA.

"The pawpaw, paw paw, paw-paw, or common pawpaw, is a species of Asimina (the pawpaw genus) in the same plant family (the Annonaceae) as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The pawpaw is native to the Eastern, Southern, and Midwestern United States and adjacent southernmost Ontario, Canada, from New York west to eastern Nebraska, and south to northern Florida and eastern Texas.[1][2] The pawpaw is a patch-forming (clonal) understory tree found in well-drained, deep, fertile bottom-land and hilly upland habitat, with large, simple leaves and large fruits, the largest edible fruit indigenous to the United States."

Sorry i can't help you with Belgian endive. I really haven't used it.
user
kathy ryder 1keepers
Apr 17, 2012
I also have a question on belgian endives ,does anyone know how to bake or braise this.....i know about salads i dont think im into salads right now with this item....i just bought them as someone said you can bake them but they are bitter.......so im not even sure ill like them as i hate bitter things thanks