Wednesday, October 3, 2012

Breadfruit Pudding...

During breadfruit season when I want to make a breadfruit pudding...
I deliberately let the breadfruit sit long enough to over-ripen till it is "mush"

when the breadfruit is still green...
it will look...well, green

this is what a ripened breadfruit looks like

some people would think it is time to throw it out
some might roast it in some hot coals

what they don't know is that...
it is just right for making a pudding that you'll want to make again and again...
that is, for those who live where breadfruit is available

ripe breadfruit has it's own sweetness to it and no sugar is needed for this pudding

for the ingredients...
1 & 1/4 cups over-ripe breadfruit, mashed
1/2 cup flour (I use gluten free flour)
1 egg, beaten
2/3 cup coconut milk (or any milk you want)
2 Tbsp butter, softened
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
dash of ginger (optional)
1/4 tsp sea salt
1 well buttered baking dish (8x8 in size is good)

preheat oven to 350 degrees

cut open the breadfruit in half and cut out the core, which is discarded

with the knife, slice off the ripe meat from off the skin

put the breadfruit meat into a bowl and mash it well

add the spices and salt, softened butter, beaten egg and stir well

combine the flour and baking powder and stir into the dough until smooth

last, stir in the coconut milk until well incorporated

pour into the buttered baking dish and bake for approximately 35 to 40 minutes
or until the knife comes out clean

the pudding can be eaten as is or with a lime/lemon sauce

ingredients for the lime sauce (you can use lemons)...
juice of one lime
1/2 tsp lime zest
1/2 cup water
1/2 cup honey
2 Tbsp butter
1 tsp cornstarch

melt the butter in a sauce pan

whisk in the cornstarch

slowly stir in the water until smooth...
add the honey, lime juice and zest

and cook till a little thickened

I like my sauce a bit thick

gingerbread cake...
move over

May your day or night be blessed in God's grace.


  1. The main thing that hit me about this post was that your stovetop is so sparkling clean!

  2. Looks delicious! Wishing we had breadfruit here, so I could try this. Your pudding looks 100% better than another recipe I read about recently. Black pudding. Oh my...that's all I can say about that.hehe

  3. Oh, it looks so good. Wish we had it here. Lovely presentation. Good to see into life for you today! Blessings.

  4. I so enjoy your posting of life there where you live. I too am on an island but
    must put up with I dream of someday retiring and how and where I'll
    do gardening!

  5. Your breadfruit looks very fit!

  6. Jean...That dessert looks amazing. Any recipe that doesn't call for any added sugar is a good one in my book?
    xo, Rosemary

  7. I tried doing something similar to this once but it did not come out too right maybe because I did not add any flour. I might have to try your recipe sometime.

  8. i need your help. i just jud the recipe and ive been baking the pudding for ages the top even got very brown yet the middle is still pasty. my breadfruit when mashed measured a little over 2.5 cups. was that too much breadfruit? is there a required thickness that should be used? mine was almost 2" deep. i am desperate for your help. please email me at

    1. Shona-Kay, I'm sorry your breadfruit pudding did not come out right. Try using half of the breadfruit (1 and 1/4 cup) and see if that helps. Sometimes, using different kinds of flours can call for a difference in ingredient measurements. I hope this helps. -jean

  9. This looks delicious, I will try it out. Thanks for the recipe.
    Hong Kong Compliance

  10. I just made this and the whole house smells great. This recipe is definitely a keeper! I think next time I'll add the tiniest bit of brown sugar or molasses so it won't need the glaze. Ooh, and maybe a little fresh ginger...

    1. Hello Tigris, glad the recipe worked out for you. The brown sugar or molasses and the fresh ginger sound good. I may try that, too. Thank you for coming by!

  11. Thanks for sharing... we usually eat our breadfruit (ulu) a different way - I shove the whole thing in electric pressure cooker for 3 min then cut up in cubes and cook it in a pan with butter/ garlic salt n pepper (which is what everyone here LOVES and eat it like popcorn) But when I reached for the ulu it was soft.. so I ran to the computer googled in over riped breadfruit recipes and came across this recipe.. So figure give a shot ..I had to double the recipe because our ulu was big and broil the top brown...but yay !!everyone liked it and it went with our ham dinner great granny even said make some to go with our thanksgiving dinner ... Thanks for sharing it - I didn't have nutmeg so I used allspice.. my mom (who is 86yrs young ) said next time add cinnamon bad ha ha .. thanks again ~ Aloha Lynn (Kahalu'u - Oahu - Hawaii)

    1. Hi Lynn! So sorry to reply so late. I'm glad the recipe turned out well for you and everyone liked it. I like your idea of eating the breadfruit as cubes in butter and garlic salt. Must try that next time we harvest a breadfruit.

  12. This is an interesting recipe. I thought it was going to be a cold pudding when I read the title. Then I thought it was going to be cake-ish after reading thru the recipe. It's hard to describe what it really is, but it's tasty.

    1. Sorry, failed to mention I actually made the recipe. I like it and will try it with my lemon curd and lilikoi butter sauces later.