'Ulu Baked Pudding with Tangerine Ginger sauce

Directions

1. In a large bowl spoon out the good part (no skin, no core) of one or two ripe ʻulu to get 1100g

2. Sprinkle on 125g sugar, blend this for a minute with a stick blender wire whisk

3. Then add 115g softened (vegan or cow) butter, 5 whole eggs without the shell, 2t vanilla extract, 410g almond milk.

4. Blend this together well - maybe 2 minutes with a stick blender wire whisk.

5. In a second bowl, sift together 150g all purpose flour, 1T cream of tartar, 1.5t baking soda, 2t Ceylon cinnamon, 1.5t fresh grated nutmeg, 1/3t salt. Be sure this is sifted and stirred together well.

6. Add to the wet ingredient bowl and blend together for a minute or two until mixed together well.

7. Pour into a baking dish or two, greased with coconut oil - it should be at least a half inch thick but less than an inch thick batter.

8. Bake to 200F internal temperature in a 350F convection oven for 35-40 minutes.

blank

1. Peel and remove pulp from sections of fresh picked tangerines if available to get two cups of juice and juice sacs, drain off the juice into a saucepan, grate 1.5t fresh ginger and add to the pan, add a little sugar if necessary (may not be), put 2T cornstarch into the cold juice then heat to thicken, stirring constantly.

2. Remove from heat, add the pulp sacs. Serve hot or cold spooned over squares of the ʻulu pudding.