Sticky Mango Pudding with Coconut Custard

You can’t go wrong with this Asian-style version of a sticky toffee pudding. I’ve also made it with bananas and pineapple and it has been a hit every time. In theory it should serve six, but I’ve never seen a table of four leave any for later…

Serves 4–6

85g unsalted butter, melted, plus extra for greasing

125g plain flour

a pinch of salt

115g caster sugar

2 teaspoons baking powder

250ml milk

1 egg, lightly beaten

1 teaspoon vanilla extract

1 ripe mango, peeled and diced

140g light soft brown sugar

3 tablespoons golden syrup

For the coconut custard

400ml coconut milk

2 egg yolks

3 tablespoons caster sugar

1 teaspoon cornflour

Preheat the oven to 180°C (conventional oven 200°C/Gas Mark 6). Butter a 1.8 litre ovenproof dish and set it on a baking tray.

Put the flour, salt, sugar and baking powder in a bowl. Add the milk, melted butter, egg and vanilla extract and whisk together. Stir in the mango and pour into the baking dish.

Combine the brown sugar, syrup and 250ml boiling water in a small saucepan and bring to the boil; stir to help dissolve the sugar. Pour over the pudding (don’t be alarmed by this unusual method; it works beautifully). Bake for 40–45 minutes until golden. Remove from the oven and set aside for 10 minutes before serving.

Meanwhile, put all the ingredients for the custard in a small pan and whisk together. Stir over a low heat, without boiling, for 6–8 minutes until thick enough to coat the back of a wooden spoon. Serve with the pudding.

Sticky Mango Pudding with Coconut Custard