- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Caribbean pudding
A pudding starring a non-traditional fruit - papaya. With a crispy, cake-like crust, its perfect for late fall days when you want to remember the summer.
Ingredients
- Non-fat cooking spray
- 1 Caribbean Red papaya
- 2 passionfruit
- 2 cups sugar
- 2 eggs
- 1 1/2 cups buttermilk
- 2 tbs butter
- 1 tsp. baking soda
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch salt
- 1/4 cup heavy cream
Instructions
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Preheat oven to 350°. Spray a 9 x 13 baking dish with non-fat cooking spray.
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Peel the Caribbean Red papaya and cut in half, remove the seeds. Cut into large pieces and add to a food processor.
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Cut the passionfruit open across the middle. Discard the skins. Scoop out the seeds into the food processor. Pulse until relatively smooth.
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In a large bowl, the sugar, eggs, buttermilk and butter. Into the large bowl, shift together the baking soda, flour, baking powder, cinnamon and salt. Add the heavy cream and stir to combine. Add the papaya mix and stir to combine.
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Pour the batter into the baking dish. Bake until dark brown, about 1 hour. A toothpick inserted in the center will come out clean.
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Serve warm or cold with a whipped cream dollop on top.