Sticky mango pudding with coconut custard recipe

I spotted this Bill Granger recipe for sticky mango pudding with coconut custard in a Good Housekeeping mag at my parent’s house over Christmas and knew I wanted to make it. I always think of Bill as somewhat of a hot pudding maestro since I made his coconut and lime delicious pudding a few years ago and ended up winning the competition that took me to London. That pudding is fantastic if you are looking for a fruit-flavoured hot pudding by the way. I just loved the sound of this twist on a classic. Mangoes are in season so it simply had to be made.

sticky mango pudding with coconut custard by bill granger

Sticky toffee pudding – the classic British dessert, is overwhelmingly sweet, so this mango version breaks that slightly. The coconut milk custard, which doesn’t have much sugar, helps cut through the sweetness too.

I had never made custard with coconut milk and was quite surprised at how it turned out. Tasting it on its own, I didn’t LOVE it but combined with this mango pudding it worked perfectly. Coconut and mango are the perfect flavour partners and I like the change from a crème anglaise, which would have made things far too rich here.

Other awesome hot puddings:

Hot cross bun pudding with chocolate & orange (my favourite easter treat)

45-second chocolate pudding with salted caramel (winner in terms of time)

Caramel & banana croissant pudding (worst pictures ever but a delicious hot pudding)

Vanilla floating Islands with creme anglaise (custard)

Prep Time:20

Cook Time:45

Ingredients

Sticky mango pudding:

75 gm 3oz butter, melted + extra to grease
125 gm 4oz all-purpose flour or cake flour
115 gm 3 ¾ oz caster sugar
2 tsp baking powder
150 ml 1 cup / 9fl oz milk
1 egg beaten
1 tsp vanilla extract
I ripe mango peeled and diced (about 2 cups)
140 gm 4 ½ oz light brown sugar or muscovado
3 tbs golden syrup

Coconut custard:

400 ml 14fl oz coconut milk
2 large egg yolks
3 Tbsp sugar
1 tsp cornflour

Instructions

Preheat the oven to 200C/400F and grease an oven-proof dish around 1.8 liters capacity or anything closely suitable. It doesn’t matter if the dish is a little large.
Mix the flour, sugar, baking powder, and a pinch of salt and whisk in the melted butter, egg, vanilla extract, and milk until you have a smooth batter. Stir through the mango and empty onto the greased baking dish.
In a small pot bring 1 cup (250ml) of water to a boil with the brown sugar and golden syrup. Ensure that the sugar is dissolved. Pour this liquid over the pudding mix (don’t worry about mixing it in or if it hasn’t been evenly poured over.
Bake for 40 – 45 mins until golden. Loosely cover with a piece of foil from about halfway through to prevent over-browning if necessary. Remove and set aside to cool and set for about 10 minutes.
While the pudding is baking make the custard by whisking all the custard ingredients together over medium/low heat. Continue to whisk for about 6 – 8 minutes and until the custard has reached peak thickness (it will be quite a runny consistency – similar to thick pouring cream).
Serve the pudding warm with the custard either warm or cold.