Steamed Mango and Ginger Pudding


  • 2 small mangoes, one soft, one firm
  • 150 g (5 oz) each butter and light muscovado sugar
  • 200 g (7 oz) self-raising flour
  • 2 large free-range eggs
  • 2.5 cm (1 inch) piece fresh ginger, grated
  • grated zest of lemon


Peel the mangoes. Dice the firm one to serve with the pudding, and make a pureée of the other with a tablespoon each of butter and sugar.

Spoon all but one tablespoon of the pureée into the bottom of a greased 1 litre (32 oz) pudding basin. Cream the remaining butter and sugar until light, and beat in the eggs, flour, ginger, mango pureée and lemon zest. Pour the batter into the prepared pudding basin. Cover with a piece of greased, pleated greaseproof paper, tie on, and steam for 1 ½ to 2 hours. Or cook it under pressure for 20 minutes.

Turn out, and serve hot or warm with the diced mango and some crème fraiche, yoghurt, custard, or what you will. The pudding will also have made its own sauce.