During breadfruit season once I wish to form a breadfruit pudding... I deliberately let the breadfruit sit long enough to over-ripen until it's "mush", when the breadfruit continues to be inexperienced...
it will look...well, green, some individuals would suppose it's time to throw it out
some would possibly roast it in some hot coals, what they do not understand is that... it is excellent for creating a pudding that you're going to wish to form once more and once more... that is, for people who live wherever breadfruit is offered ripe breadfruit has it's own sweetness thereto and no sugar is required for this pudding
For the ingredients...
- 1 & one/4 cups over-ripe breadfruit, mashed
- 1/2 cup flour (I use protein free flour)
- 1 egg, beaten
- 2/3 cup coconut milk (or any milk you want)
- 2 Tbsp butter, softened
- 1 tsp leaven
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- dash of ginger (optional)
- 1/4 tsp ocean salt
- 1 well buttered baking dish (8x8 in size is good)
preheat kitchen appliance to 350 degrees
cut open the breadfruit in [*fr1] and cut out the core, that 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, crushed egg and stir well
combine the flour and leaven and stir into the dough till sleek
last, stir within the coconut milk till well incorporated
pour into the buttered baking dish and bake for about thirty five to forty minutes
or till the knife comes out clean
the pudding will be devoured as is or with a lime/lemon sauce
Ingredients for the lime sauce (you will use lemons)...
- juice of 1 lime
- 1/2 tsp lime zest
- 1/2 cup water
- 1/2 cup honey
- 2 Tbsp butter
- 1 tsp cornflour
melt the butter in a very sauce pan
whisk within the cornflour
slowly stir within the water till sleek...
add the honey, juice and zest
and cook until a bit thickened
i prefer my sauce somewhat thick
gingerbread cake...
move over
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