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.