Pudding au Fruit à Pain

Breadfruit Pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ tin (26 oz.) breadfruit
  • 4 oz. sugar


Drain the breadfruit, divide in 2 equal parts. Store the second half with the tinned liquid in a covered container in the refrigerator. It will keep for a week or two. Mash the breadfruit until smooth. Add the sugar, butter, lime rind, and flour, mixing well. Stir in the rum, vanilla, milk and eggs, beating until the mixture is smooth. Pour into a buttered mould or baking dish and