Jackfruit Steamed Pudding
So usually in the winter, I like to make English Style steamed puddings. But my son-in-law brought something new to me over, a 25 pound jackfruit. I love this fruit, but had an over abundance of fruit. So I figured, why not a steamed pudding. Searching turned up nothing, so took a couple other recipes, and came up with this recipe. After eating the first one, and it was so good, I made a second one, which I recorded here. Now here is where it gets weird. A mistake was made, that turned out really nice. I accidentally used parmesan seasoned bread crumbs instead of regular bread crumbs. Yes, weird, but it gave it a slight change that turned out wonderful. Think of the difference between a regular caramel, and a salted caramel, almost the same, but a slight difference that just adds that little something extra. If it's too weird for you, use regular bread crumbs. It is still exceptional. No I have not tried canned jackfruit. A steamed pudding is super dense and moist. It is best served with a sauce, like hard sauce or custard sauce. But whipped cream is nice, some like a sprinkle of powdered sugar.
Jackfruit Steamed Pudding
So usually in the winter, I like to make English Style steamed puddings. But my son-in-law brought something new to me over, a 25 pound jackfruit. I love this fruit, but had an over abundance of fruit. So I figured, why not a steamed pudding. Searching turned up nothing, so took a couple other recipes, and came up with this recipe. After eating the first one, and it was so good, I made a second one, which I recorded here. Now here is where it gets weird. A mistake was made, that turned out really nice. I accidentally used parmesan seasoned bread crumbs instead of regular bread crumbs. Yes, weird, but it gave it a slight change that turned out wonderful. Think of the difference between a regular caramel, and a salted caramel, almost the same, but a slight difference that just adds that little something extra. If it's too weird for you, use regular bread crumbs. It is still exceptional. No I have not tried canned jackfruit. A steamed pudding is super dense and moist. It is best served with a sauce, like hard sauce or custard sauce. But whipped cream is nice, some like a sprinkle of powdered sugar.
Cooking Instructions
- 1
Measure out your fresh jackfruit
- 2
This is what it looks like, seeds have been removed prior to this.
- 3
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.
- 4
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.
- 5
Mix all dry, ingredients together in a bowl, set aside.
- 6
Melt butter
- 7
Add eggs to a bowl. Wisk them together. Add melted butter while whisking, wisk until frothy.
- 8
Add Orange zest/flavor, whisk in. Add bread crumbs.
- 9
Mix bread crumbs with egg mixture, it will be thick.
- 10
Add fruit milk mixture and stir in. Notice I switched from a wire whisk to a spatula.
- 11
Add dry mixture, stir together
- 12
If using nuts, add now and stir in. I didn't use any this time, it's very good either way.
- 13
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.
- 14
Oil spray your cooking pan of choice, and spoon the pudding into it.
- 15
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.
- 16
Add enough water to come up about 2/3 the way, or as much as the pan you are using safely allows.
- 17
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.
- 18
Cook for 3 hours. Check water level every so often, add more if required.
- 19
Allow to cool, and remove lid
- 20
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.
- 21
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)
- 22
Bare piece, before sauce or whipped cream
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