How to make the Pawpaw-fect pudding

David Werner

Pudding made from the Pawpaw, an indigineous fruit to North America.

Photo: David Werner


1 cup white sugar

1 1/2 cup all purpose flour, plus more for baking dish

1 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 stick (cup) of butter (or vegetable shortening), melted and cooled, plus more for baking dish

3 eggs (or 3/4 cup applesauce)

1/3 cup honey

2 cups pawpaw pulp (or 1 1/2 cup pawpaw pulp + 1/2 cup mango pulp)

1 1/2 cup whole milk (or almond milk)

1 tsp vanilla extract

Zest from 1 lemon

Cinnamon Honey Whipped Cream

1 cup heavy cream, or 1 cup coconut milk

1 tsp vanilla

1 1/2 tbsp honey or sugar

1/2 tsp cinnamon

Step 1: Preheat the oven to 350 degrees. Grease a 13-by-9-by-2 inch glass baking dish with butter. Once covered, sprinkle flour over the butter and shake to even coat the entire surface

Step 2: In a large bowl, whisk sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until well combined

Step 3: In a separate large bowl, whisk eggs/applesauce and pawpaw pulp together. Add milk, vanilla, lemon zest and melted butter/shortening and whisk until smooth. Sift (or simply pour) dry ingredients into the mixture, folding with a rubber spatula. Mix/fold until well combined.

Step 4: Pour batter into a floured baking dish. Bake for 40 – 55 minutes until a toothpick can pierce the center and be removed cleanly. 

Step 5: While pudding is in the oven, place a whisk and large bowl in the freezer for 15 minutes.

Step 6: Once chilled, pour milk, vanilla, sweetener and cinnamon into bowl

Step 7: Whisk quickly and in a way that the mixture will be exposed to air constantly. Continue until the consistency does not fall off the whisk (or is the consistency of whipped cream). Store in fridge until ready to serve

Step 8: Take pudding out of the oven and cool to room temperature on a wire rack before cutting. Serve 

with a dollop of whipped cream.