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Cooking could be one of the oldest abilities on the planet. That does not indicate that there are any limitations to the understanding offered for the chef curious about increasing his or her skills. Even the finest cooks, even experts, can constantly discover new dishes, techniques and also strategies to enhance their kitchen skills, so lets try this Jackfruit Steamed Pudding recipe, we hope you like it.

You need Fruit:.
You need butter milk or milk.
You need to prepare jackfruit.
You need Dry:.
Use whole wheat or regular flour.
You need turbinado sugar or light brown sugar.
You need to prepare baking powder.
You need to prepare ground cinnamon.
You need nutmeg.
You need salt.
Prepare Base:.
You need to prepare eggs (I use large).
Use butter.
Prepare bread crumbs (try parmesan seasoned).
You need Orange zest (or 1 teaspoon Orange flavor).
Provide walnuts (optional).

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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