Dessert: United States – West Virginia (Appalachian United States) – West Virginia Pawpaw Pudding

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 2 cups (480 g) fresh pawpaw pulp, seeded and strained
- 3 large eggs, approx. 150 g total
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.5 g) fine sea salt
- 1/4 tsp (0.5 g) ground nutmeg, plus extra for grating
- 1/4 cup (30 g) chopped toasted pecans (optional, for garnish)
- Whipped cream for serving (optional)

Instructions

Short Description:
A rich, baked custard-style pudding made from the creamy pulp of wild pawpaw fruit, delivering a banana-mango–like tropical flavor folded into a gently spiced, silky custard. Served chilled or at room temperature with whipped cream and toasted pecans.

Regional Notes:
This Appalachian version uses fresh pawpaw pulp (not a substitute) and is baked as a custard pudding, reflecting how West Virginians turn locally foraged pawpaws into a dessert rather than using processed fruit flavorings. The toasted pecan garnish and modest lemon help balance the fruit's natural sweetness, distinguishing it from generic banana or mango puddings.

1. Preheat the oven to 325°F (160°C). Place a 1.5–2 quart (1.5–2 L) shallow baking dish in a larger roasting pan for a water bath.
2. If using fresh pawpaws, cut fruits open, remove seeds, and scoop pulp into a bowl; press pulp through a coarse sieve or mash with a fork to remove fibrous bits and measure 2 cups (480 g) of clean pulp.
3. In a medium bowl, whisk together the eggs and sugar until pale and slightly thickened, about 1–2 minutes.
4. In a separate bowl, whisk the cornstarch into the milk until smooth. Add the heavy cream, melted butter, vanilla, lemon juice, salt, and nutmeg; whisk to combine.
5. Stir the pawpaw pulp into the egg-sugar mixture, then slowly whisk in the milk-cream mixture until fully incorporated.
6. Pour the mixture through a fine-mesh sieve into the prepared baking dish to ensure an extra-smooth custard and remove any remaining fibers.
7. Place the baking dish into the larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (creating a bain-marie).
8. Bake in the preheated oven until the pudding is set but still slightly wobbly in the center, about 40–50 minutes. A knife inserted near the center should come out mostly clean.
9. Carefully remove the baking dish from the water bath and cool on a rack to room temperature, then refrigerate at least 2 hours to fully chill and firm.
10. To serve, sprinkle with a light dusting of grated nutmeg, top with whipped cream and toasted pecans if desired. Store leftovers covered in the refrigerator for up to 3 days.