Mango puddings with chilli syrup
- November 2006
- Serves 6
- Hands on time 35 mins plus 25 mins baking time
A hint of chilli can give a dessert real impact – try this Thai-style recipe for mango puddings to find out how.
- 29.1g (16.8g saturated)
- 73.6g (51g sugars)
- 175g butter, softened, plus extra for greasing
- 175g self-raising flour, plus extra for dusting
- ½ mango, peeled, stoned and thinly sliced
- 1 tsp baking powder
- 175g golden caster sugar
- 3 large eggs, beaten
- 2 tbsp milk
- Finely grated zest of 2 limes
For the chilli syrup
- Pared zest of 1 lime and juice of 2
- 100g golden caster sugar
- 3 red bird’s eye chillies
- Make the chilli syrup. Place the lime zest, sugar and chillies in a small pan. Pour the lime juice into a measuring jug and top up with enough water to make 150ml. Add to the pan and slowly bring to the boil, stirring until dissolved. Simmer for 10 minutes, until lightly syrupy. Lift out the chillies and pared lime zest and reserve. Set aside the syrup.
- Preheat the oven to 200°C/fan180°C/gas 6. Liberally grease 6 x 150ml pudding basins and place a square of baking paper in the base of each. Dust each with flour and set aside. Cut out 6 x 12cm squares of foil, then lightly grease and fold a pleat into the centre of each. Arrange the mango slices in Sift the flour and baking powder into a large bowl, add the butter, sugar, eggs, milk and grated lime zest. Beat with an electric whisk for a couple of minutes until smooth. Spoon into the prepared pudding basins and tightly cover each with foil.
- Place in a deep roasting tin and fill the tin with boiling water so that the water comes halfway up the side of the basins. Bake for 25 minutes, until firm to the touch.
- Remove the foil from the pudding basins, turn out onto a serving platter or plates. Spoon over a little chilli syrup and decorate with the reserved chillies (use purely for decoration as they’re very hot) and the lime zest. Serve with crème fraîche, if you like.
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