Native American Pawpaw Pudding

Native American Pawpaw Pudding
Serves 10
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  1. 1 ½ cups bread flour
  2. 1 teaspoon baking powder
  3. 2 cups sugar
  4. ½ teaspoon cinnamon
  5. 3 eggs
  6. 2 cups pawpaw pulp
  7. 1 ½ cups milk
  8. 1 cup melted butter (not margarine)
  9. ¼ teaspoon salt
  1. Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish.
  2. 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 everything is fully mixed.
  3. Whisk and mix in the other wet ingredients: pawpaw puree, milk, and melted butter. Pour the batter into the baking dish and bake @ 50 minutes, or until a toothpick slid into the center of the pudding comes out clean. Like custard, if you jiggle the pan, the center should be set.
  4. Serve with vanilla ice cream, or top with whipped cream.
Chef Ursula

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