A delicious dessert made from kousa dogwood fruit with a texture like a cross between pie and cake.
Preheat oven to 325F. Butter a 10" long x 7.5" wide x 2" deep baking dish.
Stir the following dry ingredients together in bowl with a spoon: flour, baking soda, baking powder, cinnamon, salt. Set aside.
Separate egg whites from egg yellows. Put egg whites + cream of tartar into mixing bowl under electric mixer. Mix for 1 minute on medium speed until cream of tartar fully incorporated and the mixture has a frothy appearance. Then turn speed up to high and whip until smooth, creamy, and peaks form when you pull the beaters back, about 2-3 minutes. Using spatula, remove whipped egg whites to separate bowl or large measuring glass. (Don't worry about scraping the mixer completely clean since you'll be adding other ingredients to mixer next.)
Add honey and room temperature butter to mixer, and mix on medium until butter fully incorporated into honey, about 1 minute. Add kousa pulp, egg yellows, and vanilla, and mix on medium for 1 minute. Add milk, mix on medium for one minute. Slowly add dry ingredients to mixer, about 1/4 cup at a time, while mixer on medium speed and continue mixing until fully incorporated.
Pour your whipped egg white mix into the kousa-flour mix, then mix in with a spatula (not with mixer). This is to help the final pudding be lighter and fluffier.
Pour ingredients into buttered baking dish. Bake on 325°F (163°C) for 60 minutes or until center of pudding cake is risen and barely jiggles when lightly shaken. Let cool to room temp (or lightly warm) before serving. Even better refrigerated and served the next day!
Kousa dogwood pudding cake https://www.tyrantfarms.com/recipe-kousa-dogwood-pudding-cake/