Wednesday, April 1, 2009

Papaya Bread/ Pudding?

I was about to make Banana Bread until I saw a lonely, ripe papaya sitting on my kitchen counter. I swept the web for some recipes and finally decided on a recipe from Guayana. I used Hazlenuts, and didn't use the raisins or Allspice. I ended up baking it for 2 Hours. I'm wondering if it took longer because i pureed the papaya in my food processor, or maybe because I attempted the feat of converting grams to cups/tablespoons,etc. Anyhow, it reminds me of making Papaya Preserves in Mrs. Riveras 4th grade Spanish class. The cinnamon is maybe where this taste memory is coming from. What a wonderful surprise of a recipe. It turned into more of a Bread Pudding, but still tasty. I'm curious what the husbands take on it will be...

Update: He thought it was too mushy, and more of "your kind of thing", pointing to me. Hes right, i enjoyed it again this morning.

1 large papaya
150g sugar
175g white flour
3/4 tsp cinnamon
3/4 tsp baking soda
45g chopped nuts (optional)
4 tbsp butter
2 eggs
1/8 tsp allspice
3/4 tsp salt
50g raisins (optional)

Slice the papaya and de-seed with a spoon. Peel the fruit then mash until pureed.

Cream together the butter and sugar in bowl until fluffy. Lightly beat the eggs together then slowly incorporate into the butter mixture. Stir in 250g of papaya puree then add the flour, allspice, cinnamon, salt and baking soda. Mix thoroughly then stir-in the raisins and nuts (if using). Tip into a cake or bread tin, smooth the top then bake in an oven pre-heated to 170°C for about 1 hour, or until knife inserted in center comes out clean.

1 comment:

  1. I remember Mrs. Rivera's papaya preserves! They were so yummy:) I made your vegetable soup and parmesan biscuits tonight. It was wonderful!