Title: Pudding Au Fruit a Pain (Breadfruit Pudding - Martinique)
Categories: Dessert Fruit Caribbean Dairy
Yield: 6 Servings

1/2	cn	Breadfruit (26 oz tin)-=OR=-
1	lb	Fresh peeled breadfruit
4	oz	Sugar
2	oz	Unsalted butter
1		Lime or lemon rind; grated
2	tb	Plain flour
3	tb	Martinique Rhum vieux
1/2	ts	Vanilla
3/4	pt	Milk
2	lg	Eggs

If using tinned breadfruit, drain, divide in 2 equal parts. Store the second (unused) part with the canning liquid in a covered container in the refrigerator. It will keep for a week or two. If using fresh breadfruit, peel, remove the core, and cook the weighed quantity in boiling salted water until tender, about 20 minutes. Drain and continue below.

Mash the breadfruit until smooth. Add the sugar, butter, lime/lemon 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 cook for 1 1/2 hours in a 350F oven, or until a toothpick inserted into the pudding, comes out clean. Serve at room temperature with rum sauce, or any dessert sauce.

Serves 6. E.L.O notes. "I like to pour a jigger of rhum vieux over the pudding while it is still warm, then turn it out onto a serving platter, and when it is quite cold, mask it with double cream whipped with a tablespoon of sugar and a tablespoon of rhum vieux. It may be refrigerated. It is also delicious served with a very heavy coconut Cream flavoured with rhum vieux and a little sugar. "

Recipe Elisabeth Lambert Ortiz "Caribbean Cooking" MMed IMH c/o Georges' Home BBS 2:323/4.4

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