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.