Ingredients :
- Fruit:
- 3/4 cup butter milk or milk
- 1 pound jackfruit
- Dry:
- 1 1/2 cups whole wheat or regular flour
- 1 cup turbinado sugar or light brown sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- Base:
- 3 eggs (I use large)
- 1/2 cup (1 stick) butter
- 1 1/2 cups bread crumbs (try parmesan seasoned)
- 1 tablespoon Orange zest (or 1 teaspoon Orange flavor)
- 1 cup walnuts (optional)
Method :
- Measure out your fresh jackfruit
- This is what it looks like, seeds have been removed prior to this.
- Chop your jackfruit up, I just pulsed it in my food processor until it was about raisin sized. It was somewhere around 2 cups (give or take) like this.
- Add the milk and jackfruit together, place on a pot on medium low heat to warm it (not cook) through and pull out some of the fruit flavor. About 10 minutes, Do not boil.
- Mix all dry, ingredients together in a bowl, set aside.
- Melt butter
- Add eggs to a bowl. Wisk them together. Add melted butter while whisking, wisk until frothy.
- Add Orange zest/flavor, whisk in. Add bread crumbs.
- Mix bread crumbs with egg mixture, it will be thick.
- Add fruit milk mixture and stir in. Notice I switched from a wire whisk to a spatula.
- Add dry mixture, stir together
- If using nuts, add now and stir in. I didn"t use any this time, it"s very good either way.
- Now it"s time to decide how you want to cook it. A pudding mold in a stream bath (what I do) or a Bundt pan in a water bath in the oven. If you are using the oven method, preheat oven to 350 F.
- Oil spray your cooking pan of choice, and spoon the pudding into it.
- Cover the pan with lid, or foil. Pudding mold, I use a Dutch oven with a spacer from my pressure cooker. If using a bundt pan, get a casserole or oven safe pan large enough to put your bundt pan in.
- Add enough water to come up about 2/3 the way, or as much as the pan you are using safely allows.
- If using the pudding mold, bring water to a simmer, cover Dutch oven. For the oven method, place in oven. It maybe safer to add water once it is in the oven.
- Cook for 3 hours. Check water level every so often, add more if required.
- Allow to cool, and remove lid
- If you had it in the refrigerator to cool, I submerge partially in warm water to warm the mold and loosen the pudding, and invert onto a plate.
- Slice into smallish pieces, it"s so dense and moist, this is just the way to do it. (trust me, big is not always better)
- Bare piece, before sauce or whipped cream
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