| As published at https://cooking.nytimes.com/recipes/1016961-pawpaw-pudding INGREDIENTS ½ cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish 2 cups/400 grams sugar 1½ cups/190 grams all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 3 large eggs 2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen (see note) 1½ cups/355 milliliters whole milk 1 teaspoon pure vanilla extract Lightly sweetened whipped cream, for serving INSTRUCTIONS 1. Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish. 2. In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg. 3. In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined. 4. Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream. Available at the Oakmont Farmer’s Market 9/21: -Eggs available from Lindenhof Farm -Paw paws available from North Star Orchard |