I spotted this Bill Granger recipe for sticky mango pudding with coconut custard in a Goodhousekeeping 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 landed up winning the competition that took me to London. That pudding is really fantastic if you are looking for a fruit flavoured hot pudding by the way. I just loved the sound on this twist on a classic . Mangoes are in season so it simply had to be made.
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 really like the change from a crème anglaise, which would have made things far too rich here.
Recipe – serves 6 – 8 by Bill Granger
Sticky mango pudding
- 75gm (3oz) butter, melted + extra to grease
- 125gm (4oz) all purpose flour
- 115gm (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)
- 140gm (4 ½ oz) light brown sugar or muscavado
- 3tbs golden syrup
- 400ml (14fl oz) coconut milk
- 2 large egg yolkes
- 3 tbs sugar
- 1 tsp cornflour
Pre heat he oven to 200C and grease a oven proof dish around 1.8 litres 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) water to the 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 half way 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 a 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.
Other awesome hot puddings:
Hot cross bun puddng with chocoalte & orange (my favourite easter treat)
45 second chocolate pudding with salted caramel (winner in terms of time)
Caramel & banan croissant pudding (worst pictures ever but a delicious hot pudding)
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