Steamed Mango Caramel Pudding
This Mango Caramel Pudding combines tropical mango flavours with a rich caramel layer, resulting in a delicate, velvety dessert. You can make this by baking or by steaming over a stovetop, both methods work. Perfectly balanced with a hint of ginger, this dessert is smooth, light, and refreshing. Its preparation is straightforward and requires minimal baking or steaming, making it an ideal treat for gatherings or a simple indulgence at home.
Servings: 6
Ingredients
For the Pudding
- 1 cup Milk room temperature
- 1/2 cup Corn flour
- 1 cup Cream
- 3/4 cup Fresh mango puree sweetened
- 3/4 cup Condensed milk
- 1/4 tsp Ginger juice
- Pinch Salt
For the Caramel
- 1/3 cup Caster sugar
- 2 1/2 tbsp Water
Instructions
Prepare the Caramel:
- In a small pan, combine caster sugar and water.
- Heat on a very low flame, stirring occasionally, until the sugar melts and turns a golden brown.
- Pour the caramel into a greased cake tin and spread it evenly.
- Place the tin in the fridge to chill and set while you make your pudding.
Prepare the Pudding Mixture:
- In a small bowl, mix cornflour with 1/4 cup of milk to create a smooth slurry.
- In a separate large mixing bowl, combine the remaining milk, cream, mango puree, condensed milk, ginger juice, salt, and cornflour slurry.
- Whisk the mixture until smooth and free of lumps.
- Strain the mixture through a sieve for a silky texture.
Assemble and Cook the Pudding:
- Pour the strained pudding mixture into the caramel-coated cake tin.
- Cover the tin with foil.
- To bake: Place the tin in a water bath and bake at 160°C for 30-40 minutes or until the pudding is firm.
- To steam: Place the tin in a double boiler and steam on low flame for 40-50 minutes until set.
Chill and Serve:
- Once cooked, allow the pudding to cool slightly before placing it in the fridge for at least 3-4 hours to set.
- Carefully run a knife around the edges, then invert the pudding onto a serving platter to release the caramel layer on top.
