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Mango and honey pudding with candied chilli and crème anglais

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
by James Martin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the pudding, place the butter, sugar and flour into a food processor and blend until smooth.

  3. Grease a small pyrex bowl with butter and dust with flour. Line the bottom of the bowl with the mango slices and spoon in the sponge mixture. Cover with cling film and cook on full power in the microwave for four minutes, or until cooked through.

  4. For the candied chilli, bring a saucepan of water to the boil. Add the chilli and boil for one minute then remove and drain on kitchen paper. Place onto a baking tray and place into the oven to bake for ten minutes. Remove from the oven and toss in the sugar.

  5. For the crème anglais, mix together the ingredients in a clean bowl.

  6. To serve spoon the crème anglais on top of the pudding and garnish with the chilli.

Ingredients

For the pudding

  • 110g/4oz soft butter, extra for greasing
  • 110g/4oz caster sugar
  • 110g/4oz self-raising flour
  • ½ mango, stone removed, sliced

For the candied chilli

  • 1 chilli, halved lengthways, halved again widthways and deseeded
  • 25g/1oz caster sugar

For the crème anglais

  • 50ml/2fl oz double cream, lightly whipped
  • 100ml/3½ fl oz Greek yoghurt
  • ½ vanilla pod, split, seeds scraped
  • 25g/1oz icing sugar

Shopping List

Mango and honey pudding with candied chilli and crème anglais

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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